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.
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.
- 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
- 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
Prepare the crust:
- Preheat oven to 450F.
- Whisk together salt and flour in a large mixing bowl.
- Drop in Earth Balance by spoonfuls or as cubes.
- Cut flour into fat with a pastry cutter until the largest pieces are smaller than peas.
- Combine water and vinegar and pour over flour mixture.
- Mix water in by cutting-motion strokes with the edge of a spatula.
- Mix until the dough holds together, and turn out onto a floured countertop.
- Knead a few times until you have a smooth-ish ball.
- Roll out to about 5mm thick.
- Cut a circle slightly larger than the bottom of your pan and lift into the bottom of your tart pan.
- 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.
- Fold excess top edge of pastry into the pan and press to reinforce.
- Prick bottom of pan all over with a fork.
- 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.
- Bake for 12 minutes. Set to cool on a rack for 5 minutes before attempting to lift out foil filled with hot weights!
- Let cool completely while preparing the filling.
Prepare vegetables for filling:
- Cut pepper in half and remove seeds and stem.
- Place cut side down on a baking sheet or piece of foil.
- Switch oven heat source to broil.
- Cook in 450F oven until skin is blackened.
- Meanwhile, blanch broccoli and shock in cold water.
- Chop broccoli finely – After preparation, you should have about 1/3 cup.
- Let roasted red pepper cool or run under cold water for a few minutes to cool quickly.
- Peel skin off of pepper (even non-burnt regions) and chop one half of pepper finely.
- Turn oven temperature down to 350F.
- Puree tofu in a food processor until smooth, about one minute.
- Add all remaining ingredients except baking powder. Pulse until combined, scraping walls occasionally.
- Add baking powder and blend briefly.
- In a mixing bowl, stir together puree, broccoli, and pepper.
- Fold in cubed cheeze.
- Pour mixture into pastry shell and level out.
- If desired, decorate with herbs and shapes cut from remaining roasted red pepper.
- Bake for 40 minutes.
- Cool at room temperature for at least one hour, to allow filling to set.
- Can be re-warmed before serving.