High-proteine quiche with aubergines

Once found the ready-to-cook  lard-free puff pastry, there are very well known in commerce, with quiche and 'pizza rustica' it's possible to free the imagination, transforming a traditional recipe in a all-in-one high-proteine and tasty course. Every season has its typical vegetables and using fruit and using in season fruits and vegetables is always the best choice both for the nutritives and for the flavour. One of the ingredients that evokes summer to my mind is the eggplant, probably because it is the base of many cuisines of Mare Nostrum. This is a  recipe for a high-protein quiche with this vegetable that recalls with its sweetness the Mediterranean weather.

 

Ready to cook puff pastry

Tofu, one box

One egg

Seitan

Field mushrooms

Mozzarella

Eggplants/Aubergines

Extra virgin olive oil

Salt

Onion

Carrots

Rosemary salt

Chilli

Rosemary

Potatoes

Oregano

Shoyu

Wash and chop the aubergines in cubes, warm the extra virgin olive oil in a pan with a bit of finely minced onion and a little chilli add the eggplants and Sicilian (or other Southern Italian) oregano, cook on middle heat and stir with a wooden spoon. On a side boil carrots in salty water with rosemary salt, or steam. Peel the potatoes and julienne them with the grater, squeeze the water out, salt and pan cook in warm oil with freshly picked rosemary for a few minutes. Clean the mushrooms, slice or roughly chop them. In a bowl mince tofu andd mozzarella, add the shoyu, the chopped seitan and while cooking, the potatoes, the carrots and the aubergines. To cream use an egg. Spread the puff pastry out in a rounded baking tray, pour the mix on the base, close the lateral edge and bake in the warm oven (220°C/400°F) for about 30'.

 

© 2007.2021

Quiche with tofu, seitan and oregano

Quiche, the French version of the Italian 'torta rustica', is a all-in-one course that gives the opportunity to combine a number of ingredients, there are  many variations and the result is always surprising. Quite easy to prepare, requires basic attentions to, for instance, the choice of the puff pastry.  Some ready to cook puff pastries in the refrigerator case or in the frozen food section have lard or other meat and fish based fats, so read the ingredients.

Ready to cook puff pastry

Tofu, one box

One egg

Seitan

Field mushrooms

Mozzarella

In oil aubergines/eggplants

Oregano

Shoyu

Spread out the puff pastry in a rounded baking pan, after eventually defreezing in case of frozen puff pastry. Clean the mushrooms and slice or roughly chop, mince the tofu in a bowl, add the shoyu and the minced mozzarella, chop some in oil aubergine and add  the egg to the mix to cream, and the Sicilian (or other Southern Italian) oregano, Pour in the puff pastry, close the edges and bake in the warm oven (220°C/400°F) for about 30'.

© 2007.2021