Quiche

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Recipe submitted by r_poorni@hotmail.com

Quiche

Ingredients (use vegan versions):

1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup margarine
2 tablespoons cold water
1/2 teaspoon vanilla
1 package frozen spinach or 1 bunch fresh
3/4 package firm tofu (play with the quantity)
1 to 1 1/2 cups of soy milk
3/4 package frozen corn, or its fresh equivalent
onion medium sized, portabello mushroom (optional, but yummy)
oregano, sage
salt and pepper

Directions:

Mix the first 6 ingredients to form a pastry dough. This doesn't roll well, but it makes a great pie crust. Once its mixed well, pat evenly into a greased pie pan and bake at 350 degrees for ten minutes. Prick the bottom before putting in the oven.

Sauté the onions, finely chopped. Add the portabello mushroom, thinly sliced when the onions are transparent. Add plenty of oregano, enough salt and a good quantity of pepper. (I sprinkled some curry powder and added a teaspoon of vegan Worcestershire sauce for the heck of it). Then add the spinach.. you can also add some pine nuts/walnuts for an interesting texture and flavour.

Remember to take the crust out of the oven. In a blender, add the soymilk, tofu (crumbled a bit) and the corn and blend into a thick puree/paste. Play with the quantities to get it to a consistency a little thicker than cake batter. Stir this into the veggie mix and taste for flavours (to get the traditional yellowish egg yolk colour, add some turmeric). Add this to the pie crust and bake at 350 for 30-35 minutes. Note* I like more filling than pie crust, so I tend to overfill. Reduce quantity of spinach and the rest if you want... serve hot.

Serves: 4

Preparation time: 1 hour

does it matter what kind of onion to use?

Archived comment by: chiles


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O2BVeg

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Re: Quiche

« Reply #1 on: May 09, 2006, 07:06:30 PM »

I made this for dinner and had a test piece just now, YUM! though I found the filling was too much and I have kept back 1/2 of the "egg" mix to make an omelette or such for breakfast tomorrow. Very easy to make, though next time I would probably add more herbs, and maybe a little chili.


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pANda

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Re: Quiche

« Reply #2 on: May 16, 2006, 01:09:06 PM »

Yum!! This is super tasty. I made a few quantity alterations because I didn't have any regular canned corn. I used a can of cream corn, reduced the soymilk to 3/4 of a cup, and used more like 2/3 of a 16oz. package of extra firm tofu. Also, I didn't have a portobello mushroom or sage, so I sprinkled some basil in, and the flavor still turned out very nicely, definitely rich and creamy. I was worried about the crust when I first made it because it looked like indian flat-bread when it came out of the oven after the first 10 minutes, but it tasted really great with the quiche. I think quiches are usually supposed to set and become firm after they're out of the oven.. I ended up cutting and serving a portion of it not too long after it came out, and it wasn't firm at all.. not liquidy or anything, it just didn't stand up straight and it was kinda like quiche filling instead of an actual pie. After sitting in the fridge overnight, though, it firmed up considerably. I actually preferred it straight out of the oven though.. altogether this recipe is awesome and the quiche tasted great.. my whole family loved it.


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tmihal

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Re: Quiche

« Reply #3 on: February 05, 2007, 11:12:38 PM »

I used just the recipe for the crust, with a filling thrown together from the few ingredients I had in the fridge. An egg, some soymilk - maybe a quarter cup? some fresh spinach, and colby jack cheese. It turned out pretty well, but very salty.

I will definitely try the full recipe at some point when I have the ingredients, but with less salt. Thanks for the recipe!


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GenesisDiet

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Re: Quiche

« Reply #4 on: December 31, 2007, 10:50:19 AM »

I would guess a yellow onion as red onions have a very strong flavour.


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GenesisDiet

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Re: Quiche

« Reply #5 on: December 31, 2007, 03:07:38 PM »

Mmm this was good. I especially liked the crust. Buttery tasting and a bit flaky.


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jeshio

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Re: Quiche

« Reply #6 on: November 20, 2008, 03:18:23 AM »

I don't much care for corn, so I subbed about 1/4 cup of nutritional yeast, and also added about a tablespoon of turmeric and a teaspoon of cumin to the creamy milk mixture. I used onion, shitake, red pepper, garlic and purple kale for the veggies. This came out soooo yummy! I used a mini muffin pan, and I probably could have baked the crust longer, and I probably could have added something to the milk mixture to make it thicker - but the quiche came out creamy and savory, just how I like it! This is a very versatile recipe and I plan to play around with it a bit.


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