The idea behind this recipe was borrowed from a soup I’ve made a couple weeks ago. Don’t worry, this quiche was eaten long ago ;-). Anyhow, I decided that 2 bowls of soup was all I really wanted so I used the leftovers to make a quiche. All I had to do was add some eggs (not more than 2),flour, and a bit of soy milk for some creaminess. You can opt for unflavored coconut milk as well. If you decide to make this recipe from scratch (in which case you are more than welcome to) you can use fresh or frozen cauliflower and carrots to make a puree. If you don’t like carrots, you can use sweet potato or squash instead. All you would have to do is steam these vegetables till soft and puree them in a blender or food processor. Since I didn’t add any sugar to this dish, you can use golden or dark raisins instead. I wanted to do that but I was outvoted since no one else seemed to care for raisins. If you decide to make a soup instead, omit the eggs, raisins,and flour. Otherwise, you can sprinkle some chopped pecans or grounded walnuts which is also optional. You can also use this recipe as a pie filling.
For this recipe, you will need:
- 1 cup of cauliflower puree
- 1 cup of carrot puree
- 1 onion chopped and sauted
- 1/2 cup of soy or unflavored coconut milk
- 2 large eggs or 3 egg whites lightly beaten
- 1/3 cup of all purpose flour or gluten-free flour
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of curry powder
- 1/3 teaspoon of ginger
- 1/3 teaspoon of cayenne pepper
- 1 handful of seedless raisins
- Salt and pepper for taste
Preheat oven to 350. In a bowl, combine purees, onion,eggs, milk, and mix well. In another bowl, mix flour with spices,and baking soda. Stir in flour mixture with wet mixture. Fold in raisins. Season with salt and pepper. Pour into a 9 inch greased casserole. Bake for 40-45 minutes or until an inserted toothpick comes out clean. Serve hot or cold.
Yields 6 servings