I found this recipe on another blog HERE. The recipe itself violated a few of my iron-clad lazy chef rules about using an abundance of pots and pans and having steps within steps. So I re-wrote it to my specifications and cooked up a delicious vegan quiche!
The original recipe calls for Swiss chard and corn, but I didn’t have any corn, so I used peas. OK, so stick with the corn. (Not all of my revisions are successful!) I think the sweetness of corn will better balance out the bitter of the chard.
But really, you could use ANY vegetables you wanted to. I will definitely be using this recipe as my blueprint for a basic vegan quiche. The crust is the best vegan crust I have ever had and it was very simple to make.
- 1/2 cup oats
- 3 Tbsp sesame seeds
- 1 cup whole wheat or spelt 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
- 1/3 cup non-dairy milk of choice (unsweetened of course)
- 1/3 cup olive oil
- 3 Tbsp oil
- 1 onion chopped
- 1 bunch Swiss Chard (Mangold) cleaned, de-stemmed and chopped
- 12 basil leaves, chopped (optional)
- 3 cloves of garlic, minced
- 1 tsp red chili flakes
- 300g tofu
- juice of one lemon
- 1 tsp salt
- 1 1/2 cup cooked corn kernels
- In a skillet, lightly toast the oats and sesame seeds over medium heat until they are just becoming golden and fragrant.
- Place the oats and sesame seeds in a food processor and grind until almost fine.
- Add in remaining dry ingredients and pulse until combined.
- Add in non-dairy milk and oil and pulse until mixture begins to stick together and is all combined.
- Pat the mixture into a greased pie dish with a removable bottom (I used a 9"springform pan).
- With a piece of plastic wrap, pat the crust firmly into an even layer and about 1"up the sides.
- Lightly cover the pan with a kitchen towel and refrigerate until the filling is ready.
- Preheat the oven to 190C.
- In the same skillet you toasted the oats, heat the oil and saute the onions until soft.
- Add the chard, basil, garlic and red chili flakes and saute until all is soft and cooked.
- Place the tofu in the food processor with the lemon juice and salt and process until smooth. (adding soy milk if needed to make a custard-textured mixture).
- Stir in the cooked veggies and the corn kernels and mix well.
- Taste for seasonings and adjust as desired.
- Remove crust from fridge and spread filling inside crust firmly, flattening the top.
- Sprinkle with paprika if desired.
- Bake for 45-50 minutes until firm.
- Let the quiche rest for at least 10 minutes and up to one day in pan before slicing. (I baked mine one day before serving and it re-heated and sliced perfectly).