I am not a huge quiche fan, especially since some quiche is more egg than anything else.
With the month long Purtassi fast starting today… it is time when the eggs go into hiding and out comes the veggies.
From as long as I can remember my mum has always told me that I should really try and make an eggless quiche. I did some research and all of them seemed so complicated, bland and unappealing until I came across this recipe on a friend’s instagram page.
Of course I changed most of the ingredients for example, it said to use nutritional yeast… I have no idea what that is, I have never ever heard of it before and tofu… never tried it before in my life and knowing my mother she would have refused to eat it. She is not a tofu fan at all.
500g x paneer, cubed.
1 x home made pie crust.
1 x onion, finely chopped.
2 x handfuls of broccoli, roughly chopped.
200g x mushrooms, chopped.
500g x cheddar cheese, cubed.
3 x tbsp. water.
3 x cloves of garlic, finely chopped.
Salt and pepper to season.
Handful of fresh basil, chopped.
1 x tsp cayenne pepper.
1 x cup fresh spinach, chopped.
Grated parmesan cheese to sprinkle over the top.
Roll out the pie crust and place in pie dish.
Heat some oil in pot.
Add the onions, broccoli, mushrooms, garlic and sauté till the onions are transparent.
In a food processor, place the cheese and paneer, basil and water. Blitz until it looks crumby like scrambled eggs.
Remove the pot from the oven and pour the cheese mixture into the mushroom mixture.
Sprinkle the cayenne pepper in and season well.
Add the chopped spinach and mix well.
Pour into the pie crust and using a knife evenly spread the mixture to fill your pastry.
Sprinkle grated parmesan over the top.
Pop into a preheated oven and bake at 180 degrees till the top is golden brown, roughly 35 – 40 minutes.