Remember the Psychedelic Cocktail Bondas? Well, we didn’t let y’all on the whole story. I got to eat most of the crust from B’s share. Well, B doesn’t care too much for crusts (hmm…except for pizza crust made her way!) and I love all forms of crust. A win-win I must say.
So I kept this (and the fact that egg yolks don’t sit well either) in mind when I decided to make quiche. The thought of making quiche with swiss chard was triggered by a delicious entry that we received when we hosted the Grow Your Own (GYO) Event here. It looked absolutely enticing.
We have a bumper harvest of chard this year with stems in four colours – white, yellow pink and red.
The recipe that fit my bill was a spiced-up avataar of Heidi Swanson’s Spinach-Mushroom Quiche @ 101 Cookbooks. It’s idiot-proof like all her creations. We used chard and fresh corn.
This oatmeal crust is a real winner. To make it even crisper, the next time we may substitute 1/4 cup of the whole wheat pastry flour with fine whole grain cornmeal.
Bee was actually spied breaking off and eating just bits of the crust. It was crisp and very flavourful, and the tofu-based filling set perfectly. We will be making this again with different fillings.
VEGAN QUICHE WITH SWISS CHARD AND CORN
(adapted from 101 Cookbooks)
Toast on the stovetop
1/2 cup whole grain oats
until golden. Or heat up in the microwave on HIGH at 30-second intervals.
Cool and grind to a fine powder in a spice grinder with
3 tbsp unhulled sesame seeds
1 cup whole spelt flour
**or whole wheat pastry flour or a combo of whole wheat and all purpose flour
1/2 teaspoon baking powder
1/4 tsp cumin powder
1/4 tsp ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 tsp dried oregano
Mix together and add
1/3 cup low fat unflavored soy milk, milk or water
1/3 cup light sesame/olive/vegetable oil
You need enough liquid to make it pliable, not sticky.
Don’t knead it too much, just bring it together with light fingers. Pat it into a GREASED pie dish with a removable bottom. If you don’t have one with a removable bottom, grease and flour it well. Pat it into an even layer right up to the top. Put a piece of plastic wrap between your fingers and the dough to make it easier. After trimming the excess dough, lightly cover the pan with a tea towel and refrigerate until the filling is ready.
Preheat oven to 350F.
2 pounds of fresh greens or around 12 oz. frozen.
Wash the greens and dunk them in boiling water for 30 seconds. Take them out and dunk them in cold water, then squeeze dry and chop.
If using frozen greens, thaw (a minute in the microwave works) and squeeze out the liquid. Set the greens aside.
Hold the corn on a bundt pan or plate and remove the kernels with a knife. Holding it vertically through the hole in the bundt pan helps to capture the kernels in the pan. We need 12 oz. corn kernels (thaw if using frozen).
Saute until caramelised on medium-high heat in
2 tbsps oil
1 cup finely chopped onion
1/2 tsp sea salt
When the onions turn light brown, add
2 tbsp dry white wine, vermouth or water
and scrape off the bits from the bottom.
5 tbsp extra virgin olive oil
12 chopped basil leaves
1/2 tsp chopped thyme leaves
1/2 tsp cumin seeds
3 garlic cloves chopped
1 tsp red chilli flakes
and cook just until the garlic begins to turn golden.
Blend in a food processor until smooth
1 pound firm tofu rinsed, patted dry and crumbled
2 tbsps lemon juice
1 tbsp rice vinegar
1/3 tsp cayenne powder (or paprika)
the garlic-infused oil
1 tsp sea salt
with a spatula mix in
the onion mixture,
the corn and
the chopped greens.
Check the seasonings and spread the mixture in the tart shell. Smooth the top with a spatula and sprinkle paprika or cayenne powder.
Bake for 50 minutes to an hour depending on what veggies go into the filling and how wet they are. Check with a toothpick inserted in the middle. It should come out clean. Let it rest for at least 10 minutes before removing from the pan. Recommended: let it “set” for an hour before slicing.
This is our entry for the Savory Pies event hosted by Ivy of Kopiaste,
Jihva for Whole Grains hosted by Suganya @ Tasty Palettes. … and
Camera: Canon EOS 300D
Lens: 50 mm f/1.4
Shutter speed: 2 sec
ISO Speed: 100
DEADLINE: September 30, 2008
Filed Under: Basil, Basil/Thai basil, Chard - Swiss/Red/Rainbow, Chillies/Peppers, Corn, GARDENING, Garlic, Grains, Oats, Onion/Shallot, pie crust, quiche, spelt, Thyme, Tofu, vegan recipes, vegetarian recipes, Wheat, whole-grain, whole-wheat