When I empty the fridge, I usually make stir fry, soup, or curry, but today I put little extra effort to make a veggie quiche, and was so delicious and satisfying
Veggie quiche pie crust Ingredients;
1cup (120g) flour, 1/4cup canola oil (put in a fridge before use), 1/8cup plant milk, 1/4tsp sea salt
1 preheat oven 190℃ (375℉)
2 in a bowl, combine everything, mix roughly, and make a ball with hands quickly. Don’t knead
3 in a tart tin, roll the crust dough into a circle roughly, then line
4 put it in a fridge for 20 mins to firm up
5 then put it in a oven for 10min
Quiche fillings
1 in a skillet, heat olive oil, sauté zucchini, broccoli, shimeji mushroom, and spinach, sprinkle sea salt and pepper, and set aside
2 in a food processor, blend firm tofu (press and drain water), 1/4cup plant milk, 1TBS corn or potato starch, 1tsp tahini, 1TBS white miso, pinch salt and turmeric Blend until smooth
3 transfer to a bowl, add sautéed veggies, and mix roughly
4 fill the quiche fillings to a pie crust, and grape tomato then bake the quiche with 180℃ (355℉) for 30min