Vegan Savoury Pie, or Non-Quiche

Quiche-2

Vegan quiche sounds impossible. What about the eggs, the cheese? In the words of a non-vegan critic, Where does all the flavour come from?

Well, if you can’t make something plant-based and flavourful, you just need to work a little harder. There is some vegan cheeze in here, as this is the second instalment of recipes that can be made with cheeze, but a lot of the favour also comes from the roasted peppers and seasonings, not to mention a rich pastry crust. At the request of Mme. Minty, I’m not officially calling this a quiche, as “eggs are gross,” so savoury pie it is. A perfectly indulgent dish for wintertime.

Quiche

Vegan Savoury Pie

An original recipe by Agent Minty

One note about the tart tin: I used a 9-inch quiche/tart tin than separates into two pieces. If you only have a traditional style pie plate, that will work too, as the crust recipe makes more than enough dough.

Ingredients:

Crust:

  • 1 cup all-purpose flour
  • 2 1/2 tsp salt
  • 1/3 cup (80g) Earth Balance or other hard maragarine
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp water

Filling:

  • One red pepper
  • 1/3 head of broccoli, cut into florets
  • 1/2 block (170g) traditional/medium tofu (not pressed)
  • 2 Tbsp chickpea/Besan flour
  • 1/2 Tbsp nutritional yeast flakes
  • 1/8 tsp smoked sea salt (if you have it)
  • 1/4 tsp regular salt
  • 1/2 tsp miso paste
  • 1 tsp maple syrup
  • 2 Tbsp almond milk
  • 1/2 Tbsp olive oil
  • 1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp sage
  • generous dash of black pepper
  • pinch of red pepper flakes
  • 3 Tbsp corn starch
  • 1/2 cup of cubed non-dairy cheeze (soft or meltable is best), or shredded Daiya

Instructions:

Prepare the crust:

  1. Preheat oven to 450F.
  2. Whisk together salt and flour in a large mixing bowl.
  3. Drop in Earth Balance by spoonfuls or as cubes.
  4. Cut flour into fat with a pastry cutter until the largest pieces are smaller than peas.
  5. Combine water and vinegar and pour over flour mixture.
  6. Mix water in by cutting-motion strokes with the edge of a spatula.
  7. Mix until the dough holds together, and turn out onto a floured countertop.
  8. Knead a few times until you have a smooth-ish ball.
  9. Roll out to about 5mm thick.
  10. Cut a circle slightly larger than the bottom of your pan and lift into the bottom of your tart pan.
  11. Cut rectangular strips about 50% wider than the walls of your pan. Use these to line the walls, pressing to join with the bottom. Using multiple overlapping strips is fine.
  12. Fold excess top edge of pastry into the pan and press to reinforce.
  13. Prick bottom of pan all over with a fork.
  14. Completely line pan with a sheet of foil (I find crinkling it first makes it easier to work with), and fill with dried beans, marbles, or other weights.
  15. Bake for 12 minutes. Set to cool on a rack for 5 minutes before attempting to lift out foil filled with hot weights!
  16. Let cool completely while preparing the filling.

Raw to cooked!

Prepare vegetables for filling:

  1. Cut pepper in half and remove seeds and stem.
  2. Place cut side down on a baking sheet or piece of foil.
  3. Switch oven heat source to broil.
  4. Cook in 450F oven until skin is blackened.
  5. Meanwhile, blanch broccoli and shock in cold water.
  6. Chop broccoli finely – After preparation, you should have about 1/3 cup.
  7. Let roasted red pepper cool or run under cold water for a few minutes to cool quickly.
  8. Peel skin off of pepper (even non-burnt regions) and chop one half of pepper finely.

Prepare filling:

  1. Turn oven temperature down to 350F.
  2. Puree tofu in a food processor until smooth, about one minute.
  3. Add all remaining ingredients except baking powder. Pulse until combined, scraping walls occasionally.
  4. Add baking powder and blend briefly.
  5. In a mixing bowl, stir together puree, broccoli, and pepper.
  6. Fold in cubed cheeze.
  7. Pour mixture into pastry shell and level out.
  8. If desired, decorate with herbs and shapes cut from remaining roasted red pepper.
  9. Bake for 40 minutes.
  10. Cool at room temperature for at least one hour, to allow filling to set.
  11. Can be re-warmed before serving.

Quiche-4

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