Featured, Lunch, Main Course, Popular, Recipe, Uncategorized
For the quiche filling:
Water or oil for frying
1 small onion, finely sliced
1 cup of zucchini, finely sliced
1 teaspoon of my garlic blend or 1 clove of minced garlic
5 dried tomatoes, chopped
1 cup of vegan cream (or more if desired)
1 tablespoon of nutritional yeast
Salt, pepper oregano
1 tablespoon of cornstarch or oatmeal flour
For the chickpea dough:
3 cups of cooked chickpeas
2 tablespoons of oil
Make the quiche filling:
In medium heat, add the water or oil to a pan, fry the onions until soft, add the zucchini, sauté for 5 minutes, add the garlic, sauté for 1 minute, add the dried tomatoes, the salt, pepper and oregano, and the cream, stir to combine, add the cornstarch, stir for 2 minutes. Turn off the heat and let the quiche filling cool down completely.
Make the crust:
Process all the ingredients for the crust until it becomes a firm dough. If you think your dough is too moist, add one or two tablespoons of oatmeal flour. Remove it from the food processor, add it into a previously greased 25-inch mold, add the chickpea crust, freeze it for 15 minutes, then remove it from the freezer and bake it in a 190C preheated oven for 10 to 15 minutes.
Assemble the quiche:
Remove the crust from the oven, add the quiche filling and return it to the oven at 180C for 30 to 35 minutes.