Cooking with your homemade cheese; the journey continues! Did you enjoy the ricotta in the stuffed pasta shells? If you haven’t tried that lovely previous dish out yet, you can check it out over here. Today we’re moving on to the mozzarella, and we’re going to let it melt in a very delicious Italian-inspired quiche!
Just a little flashback for those who have lost track; a while ago I posted three recipes for homemade vegan cheese. Now I’m sharing some recipes with you guys in which you can use those cheeses! Earlier this week we made stuffed pasta shells using the homemade ricotta. Today we’re going to use the mozzarella and next week I’m sharing a recipe with you guys in which you can use the feta! Back on track? Ready to get in the kitchen again? Let’s do this!
Maybe by know you’ve figured out already that I really adore a good quiche. A while ago I shared a first quiche recipe with you guys, using broccoli and tofu bacon. You might remember that in that recipe I used an egg substitute from Terra Vegane for the very first time. I really loved how things turned out with that, so this time I’m also using that egg replacer again. This time I decided to use another green filler; spinach. In my opinion spinach makes a perfect pair with mozzarella! With some pine nuts and some sun-dried tomatoes, you’ve really got the Italian vibe hanging around the house 😉
The mozzarella melted very nicely in this quiche, which I liked a lot! But I must mention again that my mozzarella turned out a little flat (because I didn’t let it thicken long enough) so that might be the reason it melted that good. I’ve read in some recipes that homemade mozzarella doesn’t melt that well, so if that’s the case with you, then don’t worry because it’s normal. It will still taste delicious, and that’s the most important thing after all 🙂
The fun thing with quiches is that it’s a great way to get rid of your left overs. You can easily throw in some other stuff if you think it will work out nice with the spinach and mozzarella. Got some olives left? Throw them in! Some vegan grated cheese? Throw it on top! No spinach in the fridge but got some other green veggies waiting to be used? I’m sure you’ll have to work very hard to make this go wrong 😉 Don’t hesitate to experiment a bit, that’s what quiches are for 🙂 And most important: enjoy!
- What do you need?
– 1 roll vegan puff pastry
– (About) 1/2 bag of fresh spinach leaves
– 1 box sun-dried tomatoes (the ones in oil that are still juicy)
– 1 hand pine nuts
– Terra Vegane omelett mix
– 1/2 bottle soy cream
– A couple balls of (homemade) mozzarella
– Salt, pepper and garlic powder
- How do you make it?
Preheat the oven at 200 degrees (Celsius). Take the puff pastry out of the fridge and let it adjust to room temperature for about 10 minutes. Roll it out and put it on a spring form. Puncture some holes in the bottom with a fork. Mix the omelett powder with water until you’ve gained a good substance, then add the soy cream and mix through again. Cut the sun-dried tomatoes in half and the mozzarella into slices or pieces. Put half of the spinach on the bottom of the dough. Put half of the sun-dried tomatoes and mozzarella on it. Poor half of the “egg”-mixture over it and season with some salt, pepper and garlic powder.
Repeat this for the second time with the other half of the ingredients. Finish off with some pine nuts. Bake the quiche in the over for about 30 to 45 minutes.
Optionally: serve with a nice salad on the side. Some basil to finish off work out pretty delicious as well. Sit back and enjoy this Italian-inspired goodness!
And next week? We’re traveling to Greece 😉