Best 3 Vegan Quiche With Mushrooms And Shallots And A Herb Crust Recipes

VEGAN QUICHE

Steps:

• If your pie crust isn't already blind-baked (partially baked) do that now. Here's how:Preheat oven to 400°F (200 °C) with a large metal baking tray in there as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for about 17 minutes or until the edges of the crust are just beginning to turn a very gentle golden brown. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for around 7 to 8 minutes more, or until the bottom of the crust is just beginning to turn a gentle golden brown. Remove from the oven. It's ok if the crust is warm when you add the filling. If using a store bought pie crust follow the directions on the box.
• Once the pie crust is ready, preheat oven to 350°F (175 °C) with a metal baking tray on the bottom shelf of the oven.
• OPTIONAL STEP - If you aren't opposed to using a bit of oil, a quick brush of any neutral liquid oil all over the blind-baked crust before adding the filling, will create a seal and keep the bottom even crisper.
• To a blender add all of the custard filling ingredients. Blend until smooth. Don't be alarmed by the strong chickpea flour smell/taste. Once cooked you won't notice it.
• Place your chosen add-ins into the pie crust, reserving a few bits and pieces to decorate the top, spreading them out evenly and filling it no more than half way up.
• Pour the custard filling over the add-ins in the pie crust until the top of the custard is almost at the top of the crust but not quite.
• Decorate with the reserved add-ins then carefully lift and place on the lowest shelf of the oven, on the baking tray that you preheated in there. Being near the bottom of the oven and on a hot metal tray will keep the bottom crisper.
• Bake the quiche for 40 minutes, or until the center is just set. Don't overbake it. If you poke it in the centre gently with your finger it should be just set, soft and yielding with a very slight wobble.
• Remove from the oven and allow to rest for at least 20 minutes before attempting to cut. It's delicious warm or cold.
• You might have some excess custard filling depending on how many add-ins went in and how dense they are. Pour leftovers (along with a few random add-ins), into greased ramekins or a muffin pan and bake them with the quiche, or after, for 10 to 15 minutes or until set with a slight wobble.

VEGAN QUICHE WITH MUSHROOMS AND SHALLOTS AND A HERB CRUST

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.

BASIC VEGAN QUICHE WITH SOY CHEESE

Steps:

• Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes.
• Press the pastry into a quiche dish and bake for 5 minutes.
• In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth.
• Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry.
• Layer the sliced tomatoes across the top of the quiche.
• Bake for 50 minutes to an hour, or until done.