Tandoori Roasted Cauliflower & Chickpea Quiche Recipe
Makes 1 large quiche, Vegetarian
Tandoori Spice Mix Adapted from My New Roots
You only need 1 Tbsp for this recipe
- 1 tsp chilli powder
- 1 1/2 tsp ground cardamom
- 2 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 1/4 whole nutmeg grated
- 1 tsp whole cloves
- 1 1/2 sticks cinnamon, broken
- 1 Tbsp turmeric
- 1 Tbsp paprika
Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.
- 350-400 g cauliflower florets
- 200 g cooked chickpeas, rinsed & drained
- 1 Tbsp tandoori spice mix (recipe above)
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tsp salt
- 1/4 tsp black pepper
- juice of 1 lemon
- 1 pot (125 ml) goats or Greek yoghurt
- 50 gr toasted almonds or cashews
- a handful of fresh coriander
Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.
Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.
You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.
Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini
- 250 g spelt or wholemeal flour
- 1 tsp salt
- 1 tsp tandoori spice mix (see above)
- 4 Tbsp (1/4 cup) olive oil
- up to 120 ml (1/2 cup) cold water
- 3 eggs
- 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
- milk ( I used oat milk)
- salt & black pepper
- a handful of grated manchego/cheddar (optional)
Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.
Preheat the oven to 190C. Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.
Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.
Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.
Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.
Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.