Have you ever planned to cook something, found that the prices for those ingredients were outrageous, and had to think on the spot about what you could make with what you had?
Yeah, well, here’s one of those recipes.
I’ve been making pretty good quiches for a while, but broccoli was just over double the price of what it usually is, so I found baby eggplants (which I’ve never cooked with before), and a tin of sweet corn instead. When I got home, I laid everything out, and pondered: mushrooms, eggplants, chickpeas, and sweet corn…? Sure. Why not.
The nice thing about this quiche is that the crust is homemade, but without the fuss of anything remotely as difficult as shortcrust pastry. It’s butterless (yay for lactose-friendly options), and really tastes good enough to make and eat on its own – no shame, I’ve done this before. Also, if you want to make it gluten-free, you can! I can’t afford chickpea flour, and I don’t need to, but substituting the flour with whatever flour-replacement you usually use is perfectly fine.
The egg-milk mixture is lactose-free, because I use lactose-free milk, but another milk substitute should work perfectly OK as well. You might just need to adapt the measurements of this recipe according to the size of your baking dish. I found that my initial measurements were quite off, so I’ll put those here but with the fore-warning that you’ll need to tweak them to whatever size you are using. As a thumb-suck, though, this ratio of ingredients makes 4 portions, so that should give you a rough idea. Even if you don’t have enough crust to make edges, it’ll at least cover the base – and I usually stick to a base-only quiche these days anyway, but that’s entirely up to you. Enjoy!
Baby aubergine and mushroom quiche
Lactose-free, gluten-free, vegetarian
240g flour (or flour substitute, such as chickpea flour)
120ml lukewarm water
2 tbsp coconut oil (or olive oil, but the former is much tastier!)
pinch of salt
2 cups milk/milk substitute
7 baby aubergines
1 1/2 cups chopped button mushrooms
1 can chickpeas, drained
1 can sweet corn, drained
2 cloves garlic
salt, pepper, italian herbs, coriander
- Preheat your oven to 180°C/350°F.
- Mix all the crust ingredients together, and press into baking dish. Add water and flour as necessary until it is doughy enough to work with.
- Poke crust with a fork, and bake while you prepare the filling, making sure to take it out once cooked through but not yet browning.
- Fry the onion and garlic, season as you like, and when it starts going translucent add your baby eggplants.
- When eggplants begin going softer, add your chopped mushrooms and fry for another 5 minutes until mushrooms go soft.
- Add chickpeas and sweet corn, and fry for another 5-10 minutes. Taste, season, and pour over crust.
- Mix egg and milk well, pour over quiche filling and crust, and return baking dish to oven for 45 minutes. Lower heat, and continue baking until the middle no longer wobbles (if not done after 45 minutes, it should only take max another 20 minutes until it is finished, but 10 minutes should do the trick!)
NOTE: because you are using mushrooms, do not reheat this recipe! Mushrooms and chicken are 2 things you never want to reheat, so either substitute the mushrooms, or eat cold – BUT it tastes so so so nice cold, promise!