Vegan Spinach Chard Quiche Food

EASY TOFU VEGAN SPINACH & MUSHROOM QUICHE

Steps:

• Make the pie crust. Click here to get the recipe. see note
• Preheat oven to 350°F (176˚C)
• For the Filling
• Heat the 1 tbsp olive oil in a large skillet on medium heat. When the oil is hot add the onion and mushrooms, cook until the mushrooms are nicely browned, approximately 7 minutes.
• Add the minced garlic, 1 tsp of Italian seasoning, spinach, and salt and pepper to taste. Cook for approximately 1 to 2 minutes, or until the spinach is just wilted.
• Place the 14 oz of tofu, the flax egg, and the remaining 1/2 tsp of Italian seasoning, and salt to taste in the blender or food processor and process until it's smooth and creamy.
• In a large bowl combine the tofu mixture, 3 cups of vegan cheese, and the mushrooms and onions and stir to combine.
• Roll out the dough until it's approximately 1/8"thick and place in a pie plate. Trim the edges and pinch the dough around the top of the plate.
• Pour the filling into the plate and bake for 40 to 45 minutes or until you can insert a toothpick and it comes out clean. Cover the edges of the crust with aluminum foil or a pie crust protector if it begins to burn. Let cool for 10 minutes before slicing.

VEGAN SPINACH & CHARD QUICHE

Steps:

• Preheat oven to 350°F
• Bake pie crust until lightly browned.
• You may need to prick with a fork to prevent bubbling.
• Meanwhile, place spinach and Swiss chard in a steamer over boiling water and cover.
• Lightly cook, about 5 minutes.
• Heat oil in a large skillet over medium heat and saute onions, garlic, and red portions of chard.
• When onions become transparent add greens and bell pepper.
• Stir in curry powder, parsley, salt and pepper.
• Saute until greens reduce, then add capers.
• Stir and remove from heat.
• In a blender, combine tofu, soy milk, nutmeg, cinnamon, cardamom and Parmesan cheese.
• Process until smooth and creamy.
• Pour over vegetables and mix well.
• Transfer mixture to the pie crust.
• Bake in preheated oven for 20 minutes.
• Remove from oven and sprinkle top with Cheddar cheese.
• Bake for 10 more minutes, or until cheese is lightly browned.

CHARD QUICHE

Steps:

• Preheat oven to 375 degrees. Line a nine-inch quiche pan with pastry. Refrigerate until ready to use.
• Rinse the Swiss chard and chop it fine.
• Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the currants and season with Cayenne pepper and salt. Spread the Swiss chard mixture into the prepared quiche pan.
• Beat the eggs and mix with the cream and milk. Pour over the Swiss chard in the pan. Sprinkle with cheese.
• Bake about 40 minutes, until puffed and browned. Serve warm or cool.

VEGAN SPINACH & CHERRY TOMATO QUICHE

Steps:

• Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
• Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
• Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
• Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.

VEGAN SPINACH-MUSHROOM QUICHE

Steps:

• Preheat the over to 350°F.
• To make the crust, spread the oats and sesame seeds/nuts of your choice on a baking sheet and toast in the oven for ~10 minutes.
• Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade (I use my blender, but it is boss). Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground.
• In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough.
• Lightly brush a 9-inch or 10-inch pie with oil. Put the dough into pan, place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough and refrigerate while you make the filling.
• To make the filling, in a wide saute pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushroom, raise the heat to high, and saute for 10 to 12 minutes, stirring and shaking, and depending on how much of the left over wine you have chosen to drink, flipping the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until relatively dry (excess moisture gone). Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside.
• In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter (I mean that, I will find you)! With a rubber spatula, scrape the garlic oil into the bowl of a food processor or blender.
• Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, turmeric, and remaining 1 teaspoon of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.
• Remove and discard the tough stems of the spinach (not completely necessary but a fancy touch none the less). Wash the leaves in a large bowl with several changes of cold water. Transfer the spinach to a pot and cook covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine (this is important, going for flakes here, not stands). Add the spinach to the rest of the filling and stir well to combine.
• Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with Paprika and some vegan cheese if you would like. Bake for 45 to 50 minutes, until firm.
• Let the tart cool for 8 to 10 minutes before slicing and serving.

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

SWISS CHARD QUICHE

Steps:

• In a large skillet over medium high , cook bacon until just turning cirspy (5 minute or so), if there is lots of grease, drain some off; add swiss chard and onions cook until tender, set aside to cool for 10 minute use a slotted spoon to drain excess liquid.
• In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
• Add shredded cheese to chard and bacon, transfer to prepared pie crust, pour the egg mixture into the crust, stir gently to eliminate any large clumps or air bubbles.
• Bake for 20 minute at 400 degrees.
• Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
• Serve warm or cool.

VEGAN SPINACH QUICHE

Steps:

• Cook spinach until just soft.
• Cook onion and garlic until golden, and add veggie and heat through.
• In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture.
• Combine well.
• Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set.
• Allow to sit for 5 minutes before cutting.

CHEESY SPINACH (OR SWISS CHARD) AND MUSHROOM QUICHE

Steps:

• Drain the spinach very, very well. I squeeze it and them roll it in paper towels to get all liquid out - otherwise, a soggy pie.
• Place spinach in pie shell.
• Top spinach with mushrooms.
• Sprinkle nutmeg over mushroom.
• Top mushrooms with cheese.
• Beat eggs well and add half and half, salt and pepper.
• Pour egg mixture over cheese, being careful not to let it run over edges of the pie. I use the tip of a knife to move the cheese a bit so that the egg mixture can get through to the bottom of the pie.
• Bake at 350F for 45-50 minutes. Top will be lightly browned and it won't look wet. Let it sit for about 10 minutes before cutting and serving.