Vegan Ratatouille Quiche

Vegan Ratatouille Quiche

It’s worth taking the time it takes to make this vegan quiche, inspired by the french dish ratatouille for a light lunch and dinner served with salad or as an addition to a brunch buffet. The leftovers make a great lunch box filler, whether you enjoy them cold or heat them up in the microwave or oven.

Ingredients for 1 quiche:

250 g Flour

125 g Margarine (cold, from the fridge)

1 Teaspoon salt

2 Tablespoons water

1 Small aubergine (250 g)

1 Courgette (200 g)

1 Bell pepper, yellow or red

200 g Cherry tomatoes

1 Tablespoon olive oil

2 Tablespoons fresh herbs (leaves of two sprigs each of rosmary, thymes, basil)

1 Shallot

2 Cloves garlic

1 Tablespoon vegetable oil

300 ml Water

50 g Chickpea flour

1 Tablespoon nutritional yeast

1 Teaspoon Kala namak

Salt

Pepper

Total time: 1.5 hours

To make the pie crust, combine the flour and salt in a mixing bowl, cut the margarine into small pieces and add it to the flour. Rub the chunks of margarine between your fingertips, combining it with the flour until the mixture looks similar to bread crumbs. Add two tablespoons of water and knead until it comes together. Shape the dough into a ball, wrap it in cling film and place it in the fridge for at least 30 minutes.

Preheat the oven to 200° Celsius (400° Fahrenheit). Cut the aubergine and courgette into slices and the bell pepper into chunks. Place a sheet of baking paper on a baking tray and drizzle with one tablespoon of olive oil. Place the vegetables on top, season with salt and pepper. Then, turn over all of the vegetable slices to make sure they are covered in oil from both sides and season the side that was facing down with salt and pepper as well. Bake the vegetables in the oven for 10 minutes, then remove from the oven and set aside.

Once the dough for the pie crust hast rested in the fridge for at least 30 minutes, roll it out and line a pie tin with the dough. Cut off excess dough and prick the bottom a few times with a fork. Blind bake for 15 minutes at 200° Celsius (400° Fahrenheit) and set aside to cool.

For the filling, chop the onion and herbs finely and mince the garlic. In a small bowl, combine the chickpea flour and 150 ml of cold water and whisk until smooth. In a small sauce pan, fry the onion in 1 tablespoon of vegetable oil on medium heat until soft, about 5 minutes. Add the minced garlic and fry for another 1-2 minutes. Add 150 ml of water and bring to boil. Once the it is boiling, slowly add the water and chickpea flour bit by bit. Boil for 2-3 minutes, stirring continuously until the mixture begins to thicken. Remove from heat and add the herbs, nutritional yeast, kala namak and salt and pepper to taste.

Cut the cherry tomaotes in halves.

Arrange the vegatable in the pie crust and top with the filling. Arrange the cherry tomatoes on top with the cuts facing upwards. Bake the quiche for 25-30 minutes at 200° Celsius (400° Fahrenheit), until the crust and turns light brown and the filling has set.

Vegan Ratatouille Quiche
Serves 6
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
425 calories
48 g
0 g
23 g
9 g
4 g
324 g
441 g
5 g
0 g
18 g
Nutrition Facts
Serving Size
324g
Servings
6
Amount Per Serving
Calories 425
Calories from Fat 204
% Daily Value *
Total Fat 23g
35%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 441mg
18%
Total Carbohydrates 48g
16%
Dietary Fiber 7g
28%
Sugars 5g
Protein 9g
Vitamin A
24%
Vitamin C
118%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 g Flour
  2. 125 g Margarine (cold, from the fridge)
  3. 1 Teaspoon salt
  4. 2 Tablespoons water
  5. 1 Small aubergine (250 g)
  6. 1 Courgette (200 g)
  7. 1 Bell pepper, yellow or red
  8. 200 g Cherry tomatoes
  9. 1 Tablespoon olive oil
  10. 2 Tablespoons fresh herbs (leaves of two sprigs each of rosmary, thymes, basil)
  11. 1 Shallot
  12. 2 Cloves garlic
  13. 1 Tablespoon vegetable oil
  14. 300 ml Water
  15. 50 g Chickpea flour
  16. 1 Tablespoon nutritional yeast
  17. 1 Teaspoon Kala namak
  18. Salt
  19. Pepper
Instructions
  1. To make the pie crust, combine the flour and salt in a mixing bowl, cut the margarine into small pieces and add it to the flour.
  2. Rub the chunks of margarine between your fingertips, combining it with the flour until the mixture looks similar to bread crumbs.
  3. Add two tablespoons of water and knead until it comes together.
  4. Shape the dough into a ball, wrap it in cling film and place it in the fridge for at least 30 minutes.
  5. Preheat the oven to 200° Celsius (400° Fahrenheit).
  6. Cut the aubergine and courgette into slices and the bell pepper into chunks.
  7. Place a sheet of baking paper on a baking tray and drizzle with one tablespoon of olive oil. Place the vegetables on top, season with salt and pepper.
  8. Then, turn over all of the vegetable slices to make sure they are covered in oil from both sides and season the side that was facing down with salt and pepper as well.
  9. Bake the vegetables in the oven for 10 minutes, then remove from the oven and set aside.
  10. Once the dough for the pie crust hast rested in the fridge for at least 30 minutes, roll it out and line a pie tin with the dough.
  11. Cut off excess dough and prick the bottom a few times with a fork.
  12. Blind bake for 15 minutes at 200° Celsius (400° Fahrenheit) and set aside to cool.
  13. For the filling, chop the onion and herbs finely and mince the garlic. In a small bowl, combine the chickpea flour and 150 ml of cold water and whisk until smooth.
  14. In a small sauce pan, fry the onion in 1 tablespoon of vegetable oil on medium heat until soft, about 5 minutes.
  15. Add the minced garlic and fry for another 1-2 minutes.
  16. Add 150 ml of water and bring to boil.
  17. Once the it is boiling, slowly add the water and chickpea flour bit by bit.
  18. Boil for 2-3 minutes, stirring continuously until the mixture begins to thicken.
  19. Remove from heat and add the herbs, nutritional yeast, kala namak and salt and pepper to taste.
  20. Cut the cherry tomaotes in halves.
  21. Arrange the vegatable in the pie crust and top with the filling.
  22. Arrange the cherry tomatoes on top with the cuts facing upwards.
  23. Bake the quiche for 25-30 minutes at 200° Celsius (400° Fahrenheit), until the crust and turns light brown and the filling has set.
beta
calories
425
fat
23g
protein
9g
carbs
48g
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Von Vegan http://www.vonvegan.com/

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