Egg & Bean Quiche

About Egg & Bean Quiche

Ingredients

• Egg substitute 2 cups
• Black beans, drained 1 can
• Cornmeal (makai ka atta) 2 cups
• Red chilli powder 2 tsps
• Cumin powder 1 tsp
• Reduced cheese or low fat cheese, shredded 3 cups
• Unsweetened soy milk 2 cups
• Green chillies, chopped 2
• Spring onions, chopped ¼-½ cup
• Fresh coriander leaves, finely chopped 2 to 4 tbsps
• Black pepper powder ½ tsp
• Salsa for serving

How to Make Egg & Bean Quiche (Stepwise Photos)

Method

1. Preheat oven to 400º F / 200º C.
2. Line each of two 8 or 9 inch casseroles with 1 cup cornmeal. Then carefully layer half the beans in each dish.
3. Sprinkle chilli powder and cumin powder over the beans. Divide 1 cup cheese evenly into casseroles reserving 1 cup for topping.
4. Take egg substitute, soy milk, chillies, spring onions, coriander leaves and pepper powder in a bowl and whisk well. Pour this mixture over the cheese in the casseroles.
5. Top with reserved cheese. If you want to freeze one or both, cover and freeze up to 3 months.
6. To prepare a quiche immediately, place the casserole in a baking tray, keep the tray in the preheated oven and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Let it stand for 10 minutes before cutting into wedges. Keep a wedge on each serving plate and serve with salsa.
7. To prepare the frozen quiche, remove from the freezer 30 minutes before baking, place it in a baking tray. Keep the tray in the preheated oven and bake for 55-60 minutes or till a knife inserted in the centre comes out clean, Let it stand for 10 minutes before serving.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps