A vegan quiche

People :

6

Preparation time :

40 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

For the pastry:

  • 300g flour
  • 1 teaspoon salt
  • 150g olive oil

For the bechamel sauce:

  • 500ml soya milk
  • 30 g wheat flour
  • 30g olive oil
  • Nutmeg
  • 2 teaspoons salt

Filling:

  • 3 eggplants
  • 3 bunches of spinach
  • 4 tablespoons olive oil
  • 3 sage leaves, chopped
  • Sea salt
  • Black pepper
Preparation

For the dough

  1. Knead the flour, mixed with salt and olive oil, until the dough is firm and smooth.
  2. Roll out the dough with a rolling pin and place in a baking dish.
  3. Pierce with a fork (it will bake better below right the way through).

For the bechamel

  1. Put the oil in a saucepan and heat over low heat.
  2. Add the flour when the oil is hot and well and cook well until the flour begins to give off a toasty aroma.
  3. Add soy milk gradually, and cook until you have a smooth, thick sauce.
  4. Add salt and nutmeg.

Making the quiche

  1. Cut eggplant into half-moon shapes and roast in a pan with a little oil over a medium heat. Add salt and remove from heat.
  2. Wash the spinach, chop and cook in a saucepan over a low heat with a little oil, sage, salt and pepper, for about 5 minutes. Add the bechamel sauce and cook 2 minutes more.
  3. Spread the spinach mixture over the pastry dough.
  4. Top with eggplant slices and bake for 20 minutes.
  5. Remove the quiche from the oven. Serve.

 

Additional information

People :

6

Preparation time :

40 min

Difficulty:

Easy