Fresh coriander leaves, finely chopped 2 to 4 tbsps
Black pepper powder ½ tsp
Salsa for serving
Preheat oven to
400º F / 200º C.
Line each of two 8 or
9 inch casseroles with 1 cup cornmeal. Then carefully layer half the beans in each dish.
Sprinkle chilli powder
and cumin powder over the beans. Divide 1 cup cheese evenly into casseroles reserving 1 cup for topping.
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.
Top with reserved
cheese. If you want to freeze one or both, cover and freeze up to 3 months.
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.
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.