RITIKA NARULA

Vegan Quiche with the goodness of millets and lentils (GLuten free)

 

 

 

There are a few bakes that are essentially egg based and no matter how much you try it is difficult to replicate the dish without eggs.
 
Quiche is essentially egg based. I fell in love with quiche the first time I saw it. But I could never bake it as we are vegetarian. Although many vegan versions are there but those involve silken tofu and all. In my mind I made eggless quiche many times but never felt strong enough to try it.
 
 
 
Just to distract myself , I entered kitchen in the morning and saw some left over homemade idli paste and sambhar from yesterday. I randomly made ragi sambhar pie.😄🤫🤫 Refrigerated it then I got tried with the work and retired to bed.
 
 
 
I dont know from where I started craving for quiche after a few hours. So I changed the idea of filling of ragi pie and tried quiche type filling. For yellow colour, I used yellow lentil flour with turmeric and idli paste for lightness and veggies for extra nutritional boost.
Before it went to bake, I wondered whether I was overdoing it? But it turned out gorgeous and looks like quiche.
 
I loved crust the most. With no butter and less amount of oil the crust is a pleasant surprise. Even if you dont want to use the filling, you can use the crust for other savoury fillings. However , with this filling it is super yumm.  The recipe of  Super Healthy Vegetarian Quiche is a keeper for sure. 
 

AuthorRitika NarulaCategory, , , , DifficultyBeginner

 

Yields1 Serving
Prep Time2 hrs 10 minsCook Time36 minsTotal Time2 hrs 46 mins

For pie crust
 125 grams or 1 cup ragi flour or Finger millet flour
 2 tbsp coconut oil
 1/8 tsp Salt
 1/4 tsp Sambhar masala
 5 tbsp sambhar ( I used leftover cold sambhar ) substitute with water if not using leftovers
 1 tsp Cold water
For Filling -
 1/4 cup idli paste - used leftover fermented idli paste from urad dal and rice
 1/4 cup gram flour or moong dal aata
 1 onion sliced
 1 tomaoto chopped
 4 to 5 leaves of baby spinach
 Salt to taste
 1/8 tsp Black salt
 1/8 tsp Black pepper
 1 Green chillies
 1/2 tsp Garam masala
 1/8 tsp turmeric powder
 Water 2 tbsp

For the crust :-
1

Take ragi, salt, black salt pepper masalas in a bowl and mix well.

2

Add in semi-solid liquid coconut oil to it.

3

Rub it into ragi till it becomes a coarse sand.

4

Add cold sambhar or water 1 tbsp at a time.

5

Try to bring the dough together without kneading. Form a ball.

6

Roll it on clean surface using belan/ rolling pin.

7

Roll it like a chapati with even thickness.

8

Now take a pie tin and place it upside down on the crust.

9

Flip the parchement paper/mat gently holding the bottom of pie tin in your hand.

10

The ragi crust will fit in the pie mould.

11

Fix the cracks with hands and flatten the crust a bit too using hands.

12

Use little leftover dough for the height of pie if required. Prick with fork.

13

Finish the edges using hands. Cover and refrigerate for 2 hours.

Quiche Filling:-
14

Take a moong dal/ yellow dal aata/flour in a bowl, add salt, black salt, turmeric powder, pepper masalas to it and mix well.

15

Add idli paste.

16

Add in veggies and chillies.

17

Mix well using whisk to remove lumps. Add some water to thin out the paste a bit.

Assembly and Baking :-
18

Take the pie crust out of the refrigerator and preheat oven at 190 degree C for 10 minutes on convection mode/ toast mode.

19

Take a parchement paper and place it inside the crust. Put beans on it.

20

Bake this crust with beans for 8 minutes at 190 degree C.

21

Remove from oven. Remove the beans and parchment paper (you can keep back the beans in storage box and use later)

22

Pour the filling in the crust and Add veggies on top.

23

Bake in the middle/ lower middle rack at 180 degree C for 25 to 30 minutes in convection mode / both rods on mode.

24

It is perfectly backed when the sides of filling are set and the centre comes out with few crumbs when toothpick is insected in the centre.

25

Let it sit in mould for 10 minutes. Then remove the sides by placing tin on a glass.

26

Slice and serve.

Notes:-
27

(1) You can use any other leftover bhaji or plain water instead of sambhar for the crust.
(2) Moong dal aata can be substituted for besan or gram flour. Dry roast it on a low flame for a few minutes before using so it doesnt taste raw.
(3) I am using home made moong dal aata which is dry roasted for a minute.
(4) Add spices to your liking.
(5) The recipe is enough to make one big pie crust or 2 small crusts.

 

Ingredients

For pie crust
 125 grams or 1 cup ragi flour or Finger millet flour
 2 tbsp coconut oil
 1/8 tsp Salt
 1/4 tsp Sambhar masala
 5 tbsp sambhar ( I used leftover cold sambhar ) substitute with water if not using leftovers
 1 tsp Cold water
For Filling -
 1/4 cup idli paste - used leftover fermented idli paste from urad dal and rice
 1/4 cup gram flour or moong dal aata
 1 onion sliced
 1 tomaoto chopped
 4 to 5 leaves of baby spinach
 Salt to taste
 1/8 tsp Black salt
 1/8 tsp Black pepper
 1 Green chillies
 1/2 tsp Garam masala
 1/8 tsp turmeric powder
 Water 2 tbsp

Directions

For the crust :-
1

Take ragi, salt, black salt pepper masalas in a bowl and mix well.

2

Add in semi-solid liquid coconut oil to it.

3

Rub it into ragi till it becomes a coarse sand.

4

Add cold sambhar or water 1 tbsp at a time.

5

Try to bring the dough together without kneading. Form a ball.

6

Roll it on clean surface using belan/ rolling pin.

7

Roll it like a chapati with even thickness.

8

Now take a pie tin and place it upside down on the crust.

9

Flip the parchement paper/mat gently holding the bottom of pie tin in your hand.

10

The ragi crust will fit in the pie mould.

11

Fix the cracks with hands and flatten the crust a bit too using hands.

12

Use little leftover dough for the height of pie if required. Prick with fork.

13

Finish the edges using hands. Cover and refrigerate for 2 hours.

Quiche Filling:-
14

Take a moong dal/ yellow dal aata/flour in a bowl, add salt, black salt, turmeric powder, pepper masalas to it and mix well.

15

Add idli paste.

16

Add in veggies and chillies.

17

Mix well using whisk to remove lumps. Add some water to thin out the paste a bit.

Assembly and Baking :-
18

Take the pie crust out of the refrigerator and preheat oven at 190 degree C for 10 minutes on convection mode/ toast mode.

19

Take a parchement paper and place it inside the crust. Put beans on it.

20

Bake this crust with beans for 8 minutes at 190 degree C.

21

Remove from oven. Remove the beans and parchment paper (you can keep back the beans in storage box and use later)

22

Pour the filling in the crust and Add veggies on top.

23

Bake in the middle/ lower middle rack at 180 degree C for 25 to 30 minutes in convection mode / both rods on mode.

24

It is perfectly backed when the sides of filling are set and the centre comes out with few crumbs when toothpick is insected in the centre.

25

Let it sit in mould for 10 minutes. Then remove the sides by placing tin on a glass.

26

Slice and serve.

Notes:-
27

(1) You can use any other leftover bhaji or plain water instead of sambhar for the crust.
(2) Moong dal aata can be substituted for besan or gram flour. Dry roast it on a low flame for a few minutes before using so it doesnt taste raw.
(3) I am using home made moong dal aata which is dry roasted for a minute.
(4) Add spices to your liking.
(5) The recipe is enough to make one big pie crust or 2 small crusts.

Vegan Quiche with the goodness of millets and lentils (GLuten free)

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