Egg & Bean Quiche

Method

1. Preheat oven to 400º F / 200º C.
2. Line each of two 8 or 9 inch casseroles with 1 cup cornmeal. Then carefully layer half the beans in each dish.
3. Sprinkle chilli powder and cumin powder over the beans. Divide 1 cup cheese evenly into casseroles reserving 1 cup for topping.
4. Take egg substitute, soy milk, chillies, spring onions, coriander leaves and pepper powder in a bowl and whisk well. Pour this mixture over the cheese in the casseroles.
5. Top with reserved cheese. If you want to freeze one or both, cover and freeze up to 3 months.
6. To prepare a quiche immediately, place the casserole in a baking tray, keep the tray in the preheated oven and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Let it stand for 10 minutes before cutting into wedges. Keep a wedge on each serving plate and serve with salsa.
7. To prepare the frozen quiche, remove from the freezer 30 minutes before baking, place it in a baking tray. Keep the tray in the preheated oven and bake for 55-60 minutes or till a knife inserted in the centre comes out clean, Let it stand for 10 minutes before serving.

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