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.

Rainbow Chard

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)

The Crust

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

Add
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.

The Filling

Preheat oven to 350F.

You need
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.

Meanwhile, heat
5 tbsp extra virgin olive oil

Add
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

CLICK: Crusts

Photographer: Bee
Camera: Canon EOS 300D
Lens: 50 mm f/1.4
Shutter speed: 2 sec
ISO Speed: 100
F-stop: f/22.0

DEADLINE: September 30, 2008

- Jai

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30 Comments

  1. Ricki says:

    That is absolutely stunning! The mix of ingredients has made my mouth water–I must make this! The crust alone had me sold, but the filling sounds too, too good to pass up. Bravo!

  2. Ivy says:

    What a lovely and healthy quiche you have made and most of all it looks so delicious I want to grab it from the screen. Thanks for participating.

  3. Rachna says:

    love this… though I love eggy quiches crusts et al…. gosh im hungry…

    btw, we dont love jugalbandi coz we want to sing to u…but because you are worth the praise totally…

  4. Priya says:

    yumm, I am going to try a smaller one tonight, I think I have everything it needs. thank you Jai!

  5. Aparna says:

    I really like quiche, but the number of eggs that go into it puts me off.
    So this looks very good and with oats too. And if Bee is eating this crust, then it must be excellent. Also reminds me of my daughter when she was little. She would eat the “skin” (as she called it) of “pazhamporee” and give us the cooked banana part of it! Not win-win situation for us.:)

  6. Cham says:

    I cannot believe the tofu hold everything together :) It is splendid :)

  7. A&N says:

    This looks gorgeous! Sure try!

  8. Divya says:

    great idea to use tofu and making it vegan..

  9. Sweatha J says:

    Bookmarked,I was searching for vegan quiche recipe.You did it.

  10. Pelicano says:

    I would never have known from looking at it that it was vegan…splendid is exactly the right word!

  11. Laavanya says:

    That does sound like a delicious crust…

  12. Bharti says:

    Shukriya for posting this! I really want to try it. I just used half a bunch of chard to make your African stew today and was wondering what to do with the other half of the bunch. And an eggless quiche is right up my alley.

  13. Uma says:

    How lovely! I got to try this. So tempting.

  14. Manggy says:

    Whoa, yay! No eggs! I gotta try this sometime, it looks delicious! (Using Filipino ingredients though :P We don’t get chard here..)

  15. nags says:

    quiche is definitely on my must-bake items since i got my new oven recently. but i think i will try easier stuff first before i venture out to make this!

  16. shibani says:

    This is a stunning recipe.Love the egg substitute and crust sounds awesome and healthy too!.Nice Click Bee,love the quiche resting on the paper towel.

  17. That’s a beautiful thing. I’d make it as the centerpiece of a dinner for vegan or vegetarian guests, with a lovely tomato salad on the side.

  18. arundathi says:

    that looks splendid. have to make that crust and have so many filling ideas already. thanks for the great recipe.

  19. Deeba says:

    NO EGGS…YAY you brave bandits! My son & me are going to love you for this. The rest of the family are OK with eggy quiches…but me & my son are true ovophobics!! (New term taught by good ole Manggy)…Bee-yoo-ti-ful crust too! YUM!!

  20. Paz says:

    Very, very nice! I love that not only does it look delicious, but it’s healthy, too.

    Thanks for stopping by my blog and for the good wishes. Much appreciated. I’m feeling much better. ;-)

    Best,
    Paz

  21. Rashmi says:

    you guys are fabulous at defattening and veganizing..You Rock!

  22. Anjali says:

    The quiche looks wonderful and no egg so makes me happy I can try this one. Thanks Jai.

  23. mandira says:

    Jai, I absolutely love this quiche… with no eggs and tofu, this is a winner! Can’t wait to try it. Thanks for this delicious recipe.

  24. Johanna says:

    I will add this one to my list of must try quiches – that crust looks fantastically tasty and I am always keen on quiches without eggs

  25. Miri says:

    Wow! thats one yummy looking quiche – and no eggs – yay! even though i love eggs, i havent seemed to like the eggy smell which comes with quiches….

  26. Pintoo says:

    Hey guys,
    visiting your blog after a long long time. I liked you quiche, gorgeous. One thing I thought I should mention about
    using tofu. Even I was a huge fan of soy based products and tofu. Not anymore after all that negative stuff I found out about soy and tofu. The only time they are good is if the tofu is fermented. The chinese and Japanese they do eat soy based product but only fermented as it kills all the toxins and makes it easy for out body to consume. I use cornstarch mixed with milk and little cream to make my quiche.
    Cheers

  27. [...] Vegan Tofu Quiche “If anyone found a finger in his tofu, please let me know. It’s mine. ~ Alec Baldwin [...]

  28. Medhaa says:

    Thank you for a lovely recipe again, I tried the crust and made a spinach and corn filling with silken tofu, loved it. The crust was the best part.

  29. [...] love quiche – both the vegan and eggy varieties. One quiche makes four meals for two people. It tastes great at room temperature [...]

  30. hermina says:

    Hi! I just tried it out, with spinach and corn though and not a wheat-oat crust but a wheat based mix of barely, soy, millet in addition to the oats , so the crust was a tad crumbly but still v.v.v.good. Thanks!



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