Vegan Swiss Chard Quiche with Oat-Sesame Crust

swiss chard quiche

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.

Vegan Swiss Chard Quiche with Oat-Sesame Crust

Vegan Swiss Chard Quiche with Oat-Sesame Crust

Ingredients

    Crust
  • 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
  • Filling
  • 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

Instructions

    Crust
  1. In a skillet, lightly toast the oats and sesame seeds over medium heat until they are just becoming golden and fragrant.
  2. Place the oats and sesame seeds in a food processor and grind until almost fine.
  3. Add in remaining dry ingredients and pulse until combined.
  4. Add in non-dairy milk and oil and pulse until mixture begins to stick together and is all combined.
  5. Pat the mixture into a greased pie dish with a removable bottom (I used a 9"springform pan).
  6. With a piece of plastic wrap, pat the crust firmly into an even layer and about 1"up the sides.
  7. Lightly cover the pan with a kitchen towel and refrigerate until the filling is ready.
  8. Filling
  9. Preheat the oven to 190C.
  10. In the same skillet you toasted the oats, heat the oil and saute the onions until soft.
  11. Add the chard, basil, garlic and red chili flakes and saute until all is soft and cooked.
  12. 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).
  13. Stir in the cooked veggies and the corn kernels and mix well.
  14. Taste for seasonings and adjust as desired.
  15. Remove crust from fridge and spread filling inside crust firmly, flattening the top.
  16. Sprinkle with paprika if desired.
  17. Bake for 45-50 minutes until firm.
  18. 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).
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This post is participating in Healthy Vegan Fridays HERE and Wellness Weekend HERE.  Check those links for tons of healthy, delicious recipes!

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Comments

  1. Hey!

    I’m featuring this recipe in this week’s Healthy Vegan Friday! Thanks so much for contributing such a great recipe :)

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