This Carrot Ricotta Eggless Quiche is a super simple recipe using sheets of phyllo dough, shredded carrots and ricotta. There is a sweetness that comes from the carrots, savory from the ricotta and that crunchy, flaky light phyllo crust.
To get the quiche-like consistency, we used tofu and it worked amazingly well.
Carrot Ricotta Eggless Quiche {Vegan}
Ingredients
- 12 Sheets of thawed Phyllo Dough
- 1/2 C Soft or Silken Tofu blended or whisked until smooth
- 1-1/2 C vegan Ricotta
- 2 Tbl vegan Parmesan
- 2 C finely grated Carrots about 4 large carrots
- 1/4 C Shallot finely chopped
- Salt & Pepper to taste
- Parsley for garnish
- Vegan Sour Cream to serve
Instructions
- Thaw phyllo according to instructions on the box.
- Preheat oven to 350 degrees.
- To prepare the filling, grate the carrots using a hand grater or food processor.
- Chop the shallots and add to the carrots.
- Whisk the tofu until it is completely smooth.
- Mix together the ricotta, tofu, parmesan, salt and pepper.
- Fold in the carrot/shallot mixture.
- To prepare the crust, using two 4" or one 9" pie plates, spray lightly with cooking spray.
- Now lay one piece of phyllo on a flat surface and spray with cooking spray. Repeat until you have six layers total. Transfer to the pie plate and fit into the bottom. Trim away any excess dough from the edges.
- Evenly spoon in the carrot mixture.
- Bake for about 30 minutes or until not only the phyllo, but the filling is golden. If the phyllo gets done too quickly, lay a piece of foil over the top but do not secure. It will become more firm after it sits to cool for a few minutes.
- Slice into wedges while still warm and serve with sour cream and garnish with fresh parsley.
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