Vegan eggplant and zucchini quiche

Ingredients for 1 servings:

• 250 g wholemeal spelt flour or a mixture of wholemeal spelt and wheat flour
• 80 g virgin coconut oil
• 80 g water, ice cold
• 1 tsp salt
• 1 m.-large eggplant(s)
• 1 m.-large zucchini
• 1 tbsp oil, e.g. Alba oil
• 2 garlic cloves
• 1 m.-sized onion(s)
• 1 tsp cumin
• 1 tsp basil, dried
• 1 tsp thyme, dried
• salt and pepper
• 1 tsp agave syrup
• 400 g silken tofu
• 3 tbsp nutritional yeast
• 1 tbsp, heaped cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp salt, to taste
• 1 pinch of Kala Namak, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for a 24cm quiche dish

Knead the flour, salt, virgin coconut oil, and cold water into a smooth shortcrust pastry. Roll out the dough, place it in a 24cm quiche dish, and prick it several times with a fork, then chill. Preheat the oven to 200°C (top/bottom heat). Meanwhile, prepare the vegetables for the quiche. Cut the eggplant and zucchini into approximately 1cm cubes, and finely chop the onion and garlic cloves. Heat the oil in a deep pan, add the cumin, and stir until fragrant. Sauté the onion and garlic until softened. Add the diced vegetables, salt, and herbs. Cook over high heat, stirring constantly, adding a little water if necessary. Braise the vegetables over medium heat for about 10 minutes. The resulting liquid should evaporate completely; you may need to increase the heat briefly to do this. Season to taste with the agave syrup and pepper. Remove from the heat and let cool. For the topping, combine the silken tofu, starch, nutritional yeast, and the remaining ingredients with a hand blender on high speed until smooth. Spread the vegetables on the quiche base and pour the tofu topping over the top. Bake in the preheated oven on the middle rack for about 45 minutes. Tip: Check that the quiche doesn’t overcook. Every oven bakes differently!