VEGAN QUICHE
This is the perfect base recipe for an incredible vegan quiche baked up in a flaky and delicious vegan pie crust. The filling is super creamy, rich and cheesy and you can customize it with all of your favourite quiche add-ins!
Provided by Melanie McDonald
Categories Baked Goods Breakfast Brunch Dinner Lunch
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 441 kcal, Carbohydrate 53 g, Protein 11 g, Fat 20 g, SaturatedFat 6 g, Sodium 915 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 11 g
SHALLOT-MUSHROOM QUICHE
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 247 g, Fat 19 g, Fiber 1 g, Protein 11 g, SaturatedFat 10 g
MUSHROOM-SHALLOT QUICHE
Provided by Dorie Greenspan
Categories Milk/Cream Food Processor Egg Mushroom Onion Breakfast Bake Thyme Shallot Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
- Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
- Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
- For filling:
- Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
- Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
- Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.
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.
HERB AND MUSHROOM QUICHE - FROM GET CRACKING!
This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)
Provided by Diana 2
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375*.
- If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
- Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
- Stir in seasonings and set aside to cool slightly.
- Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
- Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
- Let rest for 10 minutes before serving.
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