So whether it’s 3 degrees or 40, it doesn’t change much in the end to our desires, except for the big wheel of seasonality.
In our present case, we discovered that the quiche was a real cooking “hack”: ok, it takes a little longer to cook than pasta, but when we have made it, we eat it for 2 or 3 meals two, and that’s worth it.
So I’m going to tell you about this very sweet coconut, curry and zucchini quiche. Always with its device without eggs, very melting, not pasty not good, not cooked.
How to make zucchini quiche without it making water
I’m going to add my small stone to the building of quiches: we certainly do not throw raw zucchini in the quiche. Zucchini releases triple its weight in water, it’s the best way to end up with a raw quiche.
Already, for a nicely golden quiche, I’m still going to sing the praises of perforated metal pie dishes: they allow heat distribution and conduction that will cook the pie evenly, and allow moisture in the form steam to escape, instead of remaining trapped in the dish. It doesn’t look like it, but it makes all the difference. No more pool of moisture stuck to the bottom of the dish, which keeps the bottom of the pie moist and white.
Then, even if it thwarts our plans to do things quickly and well, we will have to precook the zucchini. I know, it sounds annoying but really, there is no particular secret.
We are not going to talk about cooking until you get mashed zucchini, but about starting to make them lose some of the liquid they contain.
I chose frying, because I found it less inconvenient than turning on my oven, but between us, it would work very well with roasted zucchini with very little oil.
Coconut and spice filling for the quiche
Our passion for quiches is quite recent on the scale of a lifetime, and we are (or am I?) rather classic when it comes to toppings. My favorite is still Lorraine style quicheso I rarely run away in large unlikely variations.
Nevertheless, the zucchini have little taste in the end, and this quiche deserved to be added a little twist!
Usually I use soy cream for the quiche, I just decided to replace some with coconut cream and add some spices. I took into account that the zucchini is already sweet so as not to replace all the cream with coconut cream, it would have been too disgusting.
The curry (whose spices are also very variable depending on the brand) is a mixture that I don’t use much because it often contains cloves, which I can’t eat being allergic to it.
I repeat my mixture quite regularly, but I compose with simple spices that I have in my cupboard: cumin, coriander, turmeric, cinnamon, ginger, and cardamom.
It seems like a lot to say like that, but I prefer to be able to measure out the aromas that I like less and that I quickly find pregnant like cardamom.
By mixing all this, we obtain a slightly discreet but very present yellow color. We obtain a very soft quiche, slightly sweetened, with a flavor of spices, discreet but very present.
With this quiche, which will stand up very well to being reheated, I advise you to prepare a nice salad: summer is generous when it comes to variety, but I always come back to the tomato and arugula duo with a very simple vinaigrette and a few pumpkin seeds.
To complete the picture, and because I like this sour touch, I almost always add cream cheese spread. You get a really delicious contrast, and that’s also why I’m telling you: put vinaigrette in your salad, the acidity will contrast with the sweetness of the quiche, so you can salivate better, and appreciate its taste. delicate.
Zucchini, coconut and curry quiche
- 250 g wheat flour
- 1/2 vs. coffee salt
- 50 g oil or 80g margarine
- 80 g water
The vegan quiche maker without silken tofu
- 200 ml coconut cream
- 200 ml soy cream
- 200 g soy yogurt
- 40 g chickpea flour
- 20 g starch here corn
- 1/4 vs. coffee salt
- 2 vs. soup spices curry type
- 550 g zucchini
- 1 vs. soup olive oil
- 1 onion
- 2 pods garlic
Start by preparing the zucchini. Rinse the zucchini, then cut them into fairly thin slices or half slices.
Also cut your onion into thin slices.
Heat a frying pan or Dutch oven, add the olive oil and then the onions. Fry for a few minutes, stirring to prevent them from coloring, then add the zucchini and the garlic, degermed and cut into small pieces.
Cook covered for a good ten minutes: when the zucchini become translucent, they are ready!
Leave aside: if you make the dough with margarine, you risk damaging it by placing the hot zucchini if you wait for your quiche before putting it in the oven (yes, that’s a lot of “ifs” but it can really be sucks).
Prepare the dough by mixing the chosen fat with salt and flour. Then add the water to bind: it is sometimes necessary to adjust the quantity of water and to work the dough until obtaining a ball.
Roll out on your floured work surface or between two sheets of parchment paper, and line a 30 cm mould. I can only warmly recommend iron molds for better cooking.
In a flat-bottomed bowl or a small-capacity blender, prepare the cream by mixing all the ingredients. I make a mixture myself by mixing cumin, coriander (1 tsp) with cinnamon, turmeric, ginger, cardamom, nutmeg, adjusting according to my tastes. This mixture can easily be replaced by your jar of spices called “curry”.
Arrange the zucchini in the bottom of the pie: I kept a few to decorate the top of the quiche but you can do as you wish.
Pour over the mixture and fill in any empty spaces on the sides and bake at 180°C for about forty minutes, until the top of the quiche is golden brown and the bottom is cooked.
Let cool so as not to burn your tongue and eat with a little vegan cream cheese and a salad of raw vegetables.