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–+ servings
Quiche

Quiche

This is an delightful, in-progress recipe for plant-based, oil-free Quiche. It's delicious! It is largely based on the Ode to Mung Beans recipe at https://anodetomungbeans.wordpress.com/2013/05/15/the-incredible-vegan-frittata/
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Prep Time 20 minutes
Cook Time 50 minutes
Resting / cooldown time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 6 servings

Equipment

  • pie dish
  • parchment paper

Ingredients
  

For the Crust:

  • 2 cups cooked brown rice (this or bread or half & half)
  • 4 slices plain bread (this or rice or half & half)

For the Veggies:

  • 1 handful mushrooms sliced
  • 1 handful kale chopped
  • 2 cloves of chopped garlic
  • 1 leek cleaned & sliced

For the Filling:

Instructions
 

For the Crust:

  • Preheat oven to 375℉
  • In a parchment-lined pie dish, pack in brown rice or bread slices (or half & half).
  • Bake for 10 minutes

For the Veggies:

  • In a skillet, briefly cook your veggies of choice. I added a handful of frozen sliced baby bella mushrooms, a handful of frozen chopped kale, some jarred chopped garlic, and cleaned & sliced leeks (at the very end so they didn't overcook). Cook until they release some of their moisture.
  • Optionally, reserve a few cooked veggies to the side to add to the top.

For the Filling:

  • In a food processor (or blender), blend tofu through nutritional yeast.
  • Blend in kala namak and white pepper to taste.

For the Quiche:

  • Pour 'Egg' filling over veggies and mix.
  • Pour Mixture over crust.
  • Bake, uncovered, 50 minutes (next time I will bake uncovered for 30 minutes and covered for 20 minutes).
  • Let quiche cool down for 20+ minutes, slice, and enjoy!

Notes

Lots of notes. This was really, really tasty, but a little on the moist side. My thoughts for next time:
  • The original recipe used egg replace, and suggested flax. I may either try 1 more tsp arrowroot or a tablespoon of ground flax (the latter packing a better nutritional wallop).
  • I love the leeks in here but some may find them too crunchy, jfyi.
  • If I make the bread version, I'm going to try a trick from my Mémère. I'm going to flatten the bread and then toast it in a toaster.
  • If I make the brown rice version, I'll probably add 1-2 flax eggs to it to try to keep it together a little better.
Other than those thoughts, this was delightful, which is why I'm writing it up. I will update the notes and recipe when I have finalized my favorite version.
Tried this recipe?Let us know how it was!