All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Bobby's Eggless Quiche

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


EGGLESS QUICHE
I am not a huge Quiche fan, especially since some quiche is more egg than anything else.
With the month-long Purtassi, it is time when the eggs go into hiding and out comes the veggies.
From as long as I can remember, my mum has always told me that I should really try to make an eggless Quiche. I did some research and all of them seemed so complicated, bland and unappealing until I came across this recipe on a friend’s Instagram page.
Of course I changed most of the ingredients for example, it said to use nutritional yeast, I have no idea what that is, I have never ever heard of it before and tofu, never tried it before in my life and knowing my mother she would have refused to eat it. She is not a tofu fan at all.
Ingredients
500g paneer, cubed.
1 home-made pie crust
1 onion, finely chopped.
2 handfuls of broccoli, roughly chopped.
200g mushrooms, chopped.
500g cheddar cheese, cubed.
3 tbsp. water.
3 cloves of garlic, finely chopped.
Salt and pepper to season.
Handful of fresh basil, chopped.
1 tsp cayenne pepper.
1 cup fresh spinach, chopped.
Grated parmesan cheese to sprinkle over the top.
Method:
Roll out the pie crust and place in pie dish.
Heat some oil in pot.
Add the onions, broccoli, mushrooms, garlic and sauté till the onions are transparent.
In a food processor, place the cheese and paneer, basil and water.
Blitz until it looks crumbly like scrambled eggs.
Remove the pot from the oven and pour the cheese mixture into the mushroom mixture.
Sprinkle the cayenne pepper in and season well.
Add the chopped spinach and mix well.
Pour into the pie crust and using a knife evenly spread the mixture to fill your pastry.
Sprinkle grated parmesan over the top.
Pop into a preheated oven and bake at 180C till the top is golden brown, roughly 35 – 40 minutes.
Prepared, tried and tested by: Bobby Swanson
Please check out, join, comment, participate and follow
The Recipe Hunter (Cook & Enjoy) on
Twitter: @TRH_Cook
Facebook: https://www.facebook.com/groups/therecipehunter/
Pinterest: https://www.pinterest.com/cookandenjoy/
Instagram: https://www.instagram.com/therecipehunter/
Blog: https://cookandenjoyrecipes.wordpress.com/

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment