TOMATO QUICHE

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With summer just around the corner tomato season is also not far away.  Did you know that tomatoes have great health benefits? Even in cooked food tomatoes still contain a large amount of lycopene, an antioxidant that is highly effective in scavenging cancer causing free radicals. Tomatoes improve vision due to their high amount of vitamin A.  Consuming a tomato daily reduces the risk of developing hypertension. These fruits are even good for skin and digestive health. So why not eat more tomatoes?

I always use Kala Namak in my vegan dishes wich are usually made with eggs, because the flavor reminiscent of eggs due to it’s sulfur compounds. Kala Namak, or Indian black salt, is a volcanic rock salt wich is used in India and many Asian countries that surround the Himalayan Mountains.

The vegan quiche recipe I’m sharing here is a basic recipe wich can be combined with all sorts of veggies. It’s easy and versatile. If you do try it let me know how it turned out.

INGREDIENTS

crust
200 grams all-purpose flour
100 grams vegan margarine (soft)
½ tsp salt
2-3 tbsp water

filling
400 grams silken tofu
100 ml vegan cream (like soy cream)
1 tbsp veget. oil
5 tbsp nutritional yeast
1 clove of garlic
1 small shallot
1 tsp veget. broth
1 tsp Kala Namak salt
pepper, salt to taste
6 tbsp cornstarch, 2tbsp.water

vegetables
250-300 grams mixed tomatoes, big tomatoes sliced or cherry tomatoes whole,
fresh thyme

METHOD

in a bowl combine flour and salt, cut the margarine in approx. 2x2cm sized chunks, add the water and knead a dough with one hand. Form a ball and let it sit in the fridge until the rest is prepared.
Grease a 26cm quiche pan (or spring form) preheat oven on 180°C.
Dissolve the starch in a little water and add all ingredients for the filling to a blender. Blend and add pepper and salt to taste.
Place the dough ball on a baking paper or slightly floured work surface and roll out the dough into a circle a little larger than the diameter of your quiche form. Place the dough circle in the form and press evenly to the bottom and along the rim.
Pour the tofu mixture on the dough, sprinkle some thyme leaves over it and carefully arrange the tomatoes on it. Bake for about 35-40 minutes (until golden brown spots appear on the filling). Let cool for about 5 min. before cutting.
This quiche can be made with other veggies too and is also delicious the next day, warmed up or even cold, with a green salad on the side.

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