VEGAN QUICHE WITH MUSHROOMS AND SHALLOTS AND A HERB CRUST
Adapted from the version on blog.lunchboxbunch.com. I found the dough was fantastically easy to prepare, rolled out really nicely (and I'm not the best at making my own pastry). Not everyone likes the flavour of chana/garbanzo bean flour, I think any sub there would work well. The original recipe calls for pine nuts, but since they are so expensive these days, I have used blanched almonds. It's obviously a bit of an undertaking when you're making all the sections from scratch, but well worth the effort. Serve warm or at room temperature, I successfully made this the night before and then let it come to room temperature for lunch the next day.
Provided by magpie diner
Categories Savory Pies
Time 1h55m
Yield 6 slices
Number Of Ingredients 31
Steps:
- Preheat your oven to 350 degrees F. Start by preparing a cake tin by greasing with oil or Earth Balance type spread, dust with flour well.
- Combine all the crust ingredients in a large bowl. You'll likely need to add quite a bit extra flour to get a soft, kneadable dough. Roll it out on a floured surface to about 12" round. Drag the bottom of it through corn meal then position in the cake pan (I usually place the tin upside down on the dough, on a chopping board, and then flip the entire thing over). The dough is quite sturdy and elastic if you work with it right away.
- Fix your edges and then brush the crust lightly with oil. Poke a few holes in the bottom and then blind bake for 10 minutes. You'll want to protect the edges with some strips of parchment or foil, otherwise it will burn.
- Next start on the filling by sauteing the shallots, mushrooms and bell pepper in the olive oil over medium heat. Let them get nice and caramelized, but watch not to burn. Add in the cumin, red pepper flakes, parsley and lemon juice and set aside off the heat.
- Using a blender or food processor whiz together until smooth the silken tofu, arrowroot powder, S&P, soy milk and nutritional yeast, nuts and agave nectar. It should be a thick milky white mixture with no lumps. Fold into the sauteed veg and check seasoning. You may wish to add extra fresh parsley here. Fold in the grated vegan mozza the pour the entire mixture into the crust.
- Mix the topping ingredients of oil, vinegar and agave together and then pour over top, getting it as even as you can without mixing it inches Sprinkle with the last 2 tbsp of vegan mozza (or more if you like). You can also add a few lemon slices to the top before baking.
- Bake at 375 for 45 minutes or until top is brown and edges are firm. Keep those strips of parchment or foil handy and use again once the edges are browning up.
- If the centre still seems soft that's probably OK, it will firm up as it cools - you should let it cool for one hour.
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jeremy soolavin
[email protected]This quiche is a great way to start your day.
Yasir Khattak
[email protected]I've been looking for a good vegan quiche recipe. This one is definitely a keeper.
Ayesha Qadir
[email protected]I'm so glad I found this recipe. It's a new family favorite!
Uloma Precious
[email protected]This quiche is a great way to get your kids to eat their vegetables.
Francisco Urdaneta
[email protected]I made this quiche for a brunch party and it was a huge success. Everyone loved it!
Tayyba Batool
[email protected]I highly recommend this recipe. It's easy to make and absolutely delicious.
aliramhnie110 official Ali
[email protected]This is the best vegan quiche I've ever had!
Issa Othman
[email protected]I'm not a vegan, but I really enjoyed this quiche. It was flavorful and satisfying.
M shazaib
[email protected]This quiche is so delicious, I could eat it every day.
David B. Welch, Sr.
[email protected]I love the creamy texture of this quiche. It's perfect for a special occasion breakfast or brunch.
OVER WRITE Esports Official
[email protected]This recipe is a lifesaver for busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Cabdi Yare
[email protected]This quiche is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
Mzwakhe Zulu
[email protected]I was a bit skeptical about making a vegan quiche, but I was pleasantly surprised. It was every bit as good as a traditional quiche, and my non-vegan friends loved it too.
Prince Obi
[email protected]I love this recipe! It's so versatile. I've made it with different types of vegetables, and it's always delicious. I also appreciate that it's a healthy and filling meal.
Edward lawson
[email protected]This was my first time making a quiche, and it turned out great! The instructions were easy to follow, and the quiche was cooked to perfection. I'll definitely be making this again.
Marilyn Bishop
[email protected]I've made this quiche several times now, and it's always a crowd-pleaser. The herb crust is a nice touch that really sets it apart from other quiches. I also appreciate that it's a relatively easy recipe to follow.
Raccoon_SideMaster
[email protected]This vegan quiche was a hit with my family! The crust was flaky and flavorful, and the filling was creamy and packed with umami. I especially loved the combination of mushrooms and shallots.