[12th March 2006]

Spicy Indian Vegan Quiche

Serves 4-6

Preparation time: 20 minutes
Cooking time: 55 mins

Ingredients:
500g/1ib 2 oz short-crust pastry
1 Mori-Nu Silken Tofu pack
¼ cup soya milk
2 spring onions
salt and pepper
45ml/3tbsp vegetable oil
1 tin of boiled chick peas (drained)
½ medium sized carrot grated
½ red onion chopped
½ medium sized courgette grated
½ tsp Mustard seeds
¾ tsp Ajwain seeds
½ tsp Asafoetida
2 tsp coriander-cumin powder
½ tsp tumeric
½ tsp red chilli powder (depending on personal taste)
Optional - Tofutti Vegan cheese slices

Method:
1. Pre heat the oven to 190ºC, 375°F, Gas mark 5
2. Roll out the pastry to line a 9 inch quiche case.
3. Place in the oven for 10 minutes. Then set to one side.
4. Heat the oil in a pan and add mustard seeds, ajwain, asafoetida. Allow to
fry.
5. Add onions and fry for 2 minutes
6. Add chick peas, cumin-corriander powder, tumeric and red chilli powder.
7. Stir gently making sure the spices cover the chick peas.
8. Blend the tofu, soya milk and spring onions. Add salt and pepper to
taste.
9. Lightly cover the base of the quiche with the blended tofu
10. Add the spicy chick peas to the base of the quiche.
11. Cover lightly with more of the blended tofu
12. Mix the remainder of the blended tofu with the grated carrot and
courgette
13. Pour the mixture evenly over the quiche
14. Optional - add the tofutti vegan cheese slices on top
15. Bake for 45 minutes until set and golden.

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[You can print out this recipe by clicking the link below.]
[1] Read more about this winning recipe in the 2003 Vegetarian Society quiche cook off competion.

Additionally - you can [2] watch a video of Jay on the BBC Food Nations TV show with this winning quiche.

© Jay Davé and Heena Davé 2003
[3] http://www.jaydave.com/index.htm