Eggless Quiche with kala namak
I have been searching for a specific Indian black salt called kala namak for awhile. Not so hard that I would actually drive to Beaverton, or even NW Portland, but I do look in all the spice areas of stores. I’ve been looking for so long, I forgot which recipe I needed it for! Finally, a spice store from the coast opened a brand new location in our neighborhood and they had it in stock.
It is a very interesting salt with it’s sulfuric smell and taste.
I decided to start my experiments with this quiche from the One Green Planet’s list, simply because I had all the ingredients.
This was very healthy, although I ate way too much of it. No crust makes this gluten free too. After all this, I almost forgot to use my special new salt instead of regular when making this recipe!
Easy Spinach and Pepper Quiche [Vegan, Gluten-Free]
- 1 pound extra-firm tofu
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp turmeric
- ½ tsp salt (black salt if you have it!)
- ¼ cup nutritional yeast
- ¼ cup arrowroot or cornstarch
- 1½ tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 cup fresh spinach, chopped
- 1 bell pepper, chopped
- ¼ tsp red pepper flakes
- Preheat oven to 350 F.
- Grease a shallow 9″ pie dish and set aside.
- Combine all ingredients, except spinach and pepper, in a Vitamix or food processor and blend until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
- In a bowl, mix chopped spinach and pepper.
- Add the batter and mix well.
- Transfer batter to pie dish.
- Using a spatula, spread the mixture around so it’s even and tight.
- Bake 30-40 minutes, until golden and the center is not still mushy.
- Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).