Vegan recipe: pumpkin curry quiche
This pumpkin curry quiche was immensely popular with my family. Why I hadn't baked two right away.... This quiche is creamy with a slightly sweet taste and the ginger has something warming. In short, the perfect comfort food for autumn.
Kitchenware
- big bowl
- rolling pin
- round baking tin, 22 cm diameter
- baking sheet
- mangetout or dried beans
- frying pan
- whisk
Ingredients
Making spelt base
- 175 gr wholemeal spelt flour
- ½ fluorescent salt
- 1 fluorescent dried herbs (thyme or oregano)
- 45 ml olive oil
- 85 ml cold water
Filling
- 2 el olive oil
- 20 gr green spring onion 5 stalks in rings
- 30 gr grated ginger (Buy 55 gr with peel, rest is peel and grate loss).
- 18 gr chopped chives
- 3 fluorescent curry
- 2 cloves garlic crushed or 2 tsp asafoetida*
- 500 gr pumpkin with skin (Buy at least 700 g i.e. bits of brown skin and insides you leave out).
- 250 gr soy cream
- 50 ml water
- 2 el tamari*
- 3 bay leaves
- 40 gr santen* in coarse pieces (A block of solid coconut cream, also called creamed coconut, available at most supermarkets in the Asian corner).
- 4 el cornstarch
Garnish
- extra chives, finely chopped
Instructions
Prepare
- Preheat the oven to 200°C. Grease the quiche mould.
- Make spelt base: mix all the dry ingredients in a bowl. Add the olive oil and cold water. Mix everything well by hand. Using a rolling pin, roll the dough into a round piece, a little bigger than the quiche mould. Place it carefully in the greased quiche mould and cut away the edges.
- Place a sheet of baking paper on the dough, fill the mould with baker peas and cut off the baking paper protruding over the edge. Place in the fridge for 10 to 20 minutes.
- Bake the spelt base with baking paper and baker peas in the preheated oven for 20 minutes.
- Remove the mould from the oven, take out the baker peas and baking paper. Turn the oven to 180°C and bake the base for another 10 minutes. Remove from the oven, but leave the oven on.
Finish
- In olive oil, fry the sliced spring onion, ginger, chives, curry powder and asafoetida or pressed garlic for a few minutes until fragrant.
- Add the sliced pumpkin, soy cream, the water, tamari and bay leaves. Let simmer for 20 minutes.
- Check if the pumpkin is cooked. Remove the bay leaves. Put the mixture with pumpkin in a bowl. Mash coarsely with a masher or use a hand blender.
- Stir in the chopped santen until melted and nicely blended. If necessary, season with salt and pepper. Finally, mix in the cornstarch with a whisk.
- Fill the pre-baked spelt base with the pumpkin mixture.
- Bake for 30 minutes in the preheated oven. If you let the quiche cool for a while before cutting it, it will become firmer, but you can also eat this quiche (lukewarm) warm.
- Garnish with the chopped chives when you serve the pumpkin curry quiche. Tip: this filling is also very tasty as a curry, served with rice.
Notes
*Asafoetida is a ground powder from Indian cuisine used to replace the flavour of garlic or onion when you don't want to eat it. It is also known as devil's dung. It has a strange smell before co-frying. You can buy it at many tokos. Note: not always gluten-free.
*Tamari is an (organic) salty soy sauce. Do not buy ketjap, which is sweet soy sauce, and certainly cannot be used as an alternative here. You can possibly buy a bottle of salty soy sauce. The latter option is less concentrated though, so you will have to use a bit more of it. Only tamari is gluten-free.
*Please note: do not use coconut milk instead of santen, as it makes the filling far too wet. You can freeze the remaining santen in portions, for when you want to make this recipe again.
*Please note: if you heat santen too hard, it will taste like soap.