A savory eggless quiche filled with the flavors of summer: fresh asparagus, tomatoes, lemon, and three different herbs!
Eggless quiche may sound just wrong, but trust me, this tofu based version is delicious and every bit as satisfying. The combination of the protein from the tofu and chickpea flour, the healthy fat from the tahini, and the umami flavor from the miso make the perfect egg replacement for this quiche. Now just add some turmeric for color and black salt for a bit extra ‘egginess’ and you’ve sold it! Black salt, or Kala Namak, has a strong sulfur aroma and savoriness that can be useful when replacing eggs. If you are like me and really do not like that aspect of eggs, don’t worry because you use so little that the smell can’t actually be discerned in the final product, it just rounds out the flavor. Black salt can be found in most Indian markets, but if you are unable to get some, no worries, simply replace it with sea salt.
Serves 4 as a main, 8 as a side
Ingredients:
1 Tablespoon olive oil
1 onion, sliced
1 cup cherry tomatoes, halved
3 cloves garlic, crushed
1 bunch asparagus, chopped
¼ teaspoon salt
½ cup fresh basil, roughly chopped
1 Tablespoon fresh dill, roughly chopped
1 Tablespoon fresh thyme, stems removed
1 teaspoon lemon zest (optional)
1 block firm tofu, drained and extra liquid squeezed out
2 Tablespoons chickpea flour
4 teaspoons white miso
1 Tablespoon tamari
2 Tablespoons tahini
½ teaspoon turmeric
½ teaspoon black salt (Kala Namak)
Directions:
Preheat oven to 400 degrees and oil a large pie dish or quiche dish
Place olive oil in a large sauté pan over medium heat. Add onions and sauté until translucent. Then add the tomatoes, garlic, asparagus, and salt and continue to cook until the vegetables are tender and the excess liquid has evaporated. Remove from heat and stir in the herbs and lemon zest.
In a food processor, blend the remaining ingredients until smooth. Add to the cooked vegetables and stir to combine. Pour the mixture into the prepared pie dish and bake for 40 minutes. Allow the quiche to cool for at least 20 minutes before cutting or it will be too crumbly.
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