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CRUSTLESS CURRY POTATO AND CHICKPEA QUICHE

In this recipe I have decided to make a crustless quiche made with a medley of fresh and cooked vegetables combined with an egg like custard filling. The final outcome is a quiche bursting with vibrant colours and flavours along with delightful textures. Whether your looking for a brunch option an addition to a refreshing lunch or part of a main meal later in the day this quiche ticks all the boxes.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Servings 8 to 10 people

Equipment

  • 1 nonstick fry pan
  • 1 sheet tray
  • 1 high powered blender
  • 1 spring form cake pan 24-26cm or 9-10 inches approximately

Ingredients
  

INGREDIENTS FOR POTATO COMPONENT

  • 500g or 1 extra large potato, peeled and cubed into bite size pieces
  • 150g or 1 medium size brown onion, finely diced
  • 1/4 teasp turmeric powder
  • 1/2-3/4 teasp Himalayan pink salt
  • light tasting oil
  • 60g or 1 large handful of fresh baby spinach leaves. (see step for spinach under the heading assemble and cook).

INGREDIENTS FOR CHICKPEA COMPONENT

  • 400g or 1 cup canned or freshly cooked chickpeas, drained of liquid
  • 1 teasp light tasting oil
  • 1/4 teasp turmeric powder
  • 1 teasp sumac powder
  • 1/2 teasp smoked paprika
  • 1/2 teasp Himalayan pink salt

INGREDIENTS FOR EGG LIKE CUSTARD FILLING

  • 130g or 1 cup raw cashews
  • 1 cup or 210mls filtered water
  • 3/4 of a massel chicken like or vegetable stock cube
  • 2 teasp heaped of garlic powder
  • 2 teasp heaped of dried onion flakes or granules or powder
  • 2 teasp dijon mustard (optional)
  • 1/4 teasp turmeric powder
  • 1/2 teasp kala namak (black salt) NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour.
  • 300g silken tofu, drain off liquid
  • 2 tbsp heaped of cornflour or your choice of thickener

Instructions
 

  • PREPARE SPRING FORM PAN THEN SET A SIDE
    *Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the quiche onto a serving plate or slicing from the cake pan.
    *Line the base of springform pan with baking paper. Brush the base and sides with a little oil, then set aside.
    The vegetable component has a bit going on but it is worth it for the amazing flavour. Once the potato and chickpea components are cooked it is then just a matter of blending the custard like filling and mixing it through the vegetables with fresh baby spinach leaves.
  • METHOD FOR POTATO
  • Heat a fry pan on high heat, then add 1-2 tablespoons light tasting oil.
  • Add finely diced onion and sauté a few minutes.
  • Add turmeric and cook off in the oil for a minute or so, then add cubed potato, and salt.
  • Toss the potato cubes so they are covered with the rest of the ingredients in the pan.
  • Place the lid on the fry pan and let potatoes steam cook.
  • Depending on how hot your pan heats you may need to turn the heat down to low. You want the potato to cook a nice golden brown without burning.
  • Watch and continue to toss the potatoes every few minutes keeping the lid on in between.
  • Pour the collection of condensation on the lid onto the potatoes every time you lift the lid this helps with cooking.
  • After approximately 20minutes potato should be cooked.
  • Remove from heat and place in a large mixing bowl and set aside

METHOD FOR CHICKPEAS

  • Toss chickpeas in a bowl with the oil, turmeric, sumac, smoked paprika and salt. Gently toss together to coat the chickpeas. 
  • Place chickpeas on a sheet tray lined with baking paper, spread them out in an even layer.
  • Place the sheet tray in the oven and bake the chickpeas for 20 minutes at 200 degrees celsius or 390 degrees Fahrenheit.
  • Remove from oven after about 20 minutes while the chickpeas are still soft, do not over cook them or they will become hard and crunchy.
  • Cool on tray while you prepare the custard filling.

METHOD FOR EGG LIKE CUSTARD FILLING

  • Place all ingredients into a high powered blender
  • Blend on high 1-2 minutes until mixture is completely smooth

PRE HEAT THE OVEN TO 180 degrees Celsius or 350 degrees Fahrenhiet

    METHOD FOR ASSEMBLE AND COOK

    • In the large mixing bowl containing the curry potato and chickpeas add the fresh spinach leaves.
    • Pour the custard filling over the vegetables and fold to combine.
    • Pour the mixture into the prepared spring form pan.
    • Make sure all the vegetables are covered with the custard filling
    • Tap gently on the bench to even out the filling
    • Garnish with steamed purple sprouting broccoli
    • Place quiche into the oven and cook for 45-60 minutes
    • Check half way through cooking, turn pan around if needed for even cooking.
    • After 45 minutes test doneness with a toothpick or skewer.
    • Remove from oven when done
    • Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
    • When serving slice with a sharp knife.

    Notes

    PREPARE SPRING FORM PAN THEN SET A SIDE
    *Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the quiche onto a serving plate or slicing from the cake pan.
    *Line the base of springform pan with baking paper. Brush the base and sides with a little oil, then set aside.
    The vegetable component has a bit going on but it is worth it for the amazing flavour. Once the potato and chickpea components are cooked it is then just a matter of blending the custard like filling and mixing it through the vegetables with fresh baby spinach leaves.
    NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour.