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Makes
3 petite quiches
Author Notes
When I was growing up, there wasn’t a spring season where my mom didn’t surprise us with a homemade quiche. Now that I’m an adult and a vegan, I still enjoy the quintessential fresh flavor of a homemade quiche, but I’ve updated it with a more sophisticated palate of flavors: onion-fig, potato-leek, and rapini-shallot. Enjoy for breakfast, brunch, or dinner. (Inspiration for the crust: David Lebovitz. Inspiration for the base: Whole Foods Market —Vegan Thyme
Ingredients
- Bases
1/4 cup
buckwheat flour
3/4 cup
organic all-purpose flour
6 tablespoons
vegan butter
2 tablespoons
water
1 tablespoon
canola oil
1 tablespoon
sugar
1/4 teaspoon
salt
1 packet
extra firm tofu
1/2 cup
vanilla soy milk
2 tablespoons
tahini
1/2 teaspoon
salt
1/4 cup
soy sauce
1/2 teaspoon
curry powder
1/2 teaspoon
garlic powder
- Fillings
1/2
sweet onion
6-8
dried figs
1/4 cup
raisins
1/4 cup
balsamic vinegar
1 tablespoon
olive oil
1 tablespoon
vegan butter
4
purple new potatoes
1
leek
8
baby portabella mushrooms
1 tablespoon
olive oil
1/2 teaspoon
seasoned salt
1/4 teaspoon
pepper
1/4 cup
vegetable broth
1
shallot
2
cloves of garlic
1 bunch
rapini
1/2 cup
parsley
1/2 cup
vegetable broth
1 teaspoon
rosemary
1 tablespoon
oil
1/2 teaspoon
salt
1/4 teaspoon
pepper
Directions
- Bases
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Preheat oven to 400 degrees. Combine flours and place in a small bowl. Set aside. Meanwhile, mix remaining ingredients in an oven-proof bowl. Place in the oven for 15 minutes or until the butter is melted and caramelizing. Remove from the oven and immediately mix in the flours. Once the dough has pulled away from the edges of the bowl, divide into thirds and place into three small ramekins. After it has cooled, use your fingers to pat the dough outwards until it covers the ramekin bottom and sides evenly. Place in the refrigerator until ready to bake.
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Meanwhile, lower the oven to 375 and prepare the base by placing all the ingredients in a blender and mixing until it is smooth and lump free. Place in the refrigerator with the tart crust until ready to bake.
- Fillings
- For the onion-fig filling, place butter and a 1/4 cup of balsamic in a medium skillet over medium heat. Once the butter has melted, add the figs and raisins, stirring until the sauce is reduce and thick. Pour into a small bowl and set aside. Meanwhile, slice the onion into thin pieces and add to the same skillet prepped with oil. Stir the onions until they begin to caramelize. Remove from heat and stir into fig mixture. Set aside. For the potato-leek filling, set a small sauce pan to boil and add potatoes, cooking for ten minutes or until tender. Remove from the water and smash with a rolling pin, reserving skins. Meanwhile, prepare leek and slice mushrooms into bite-sized pieces. Heat an oiled skillet over medium heat and saute the leeks. Add the potatoes and season with salt and pepper. Add mushrooms and broth, cooking until the sauce thickens and vegetables are tender. Set aside. Finally, for the rapini-shallot filling, chop rapini, shallot, garlic, and parsley. Next, in a medium-sized skillet over medium heat, saute the shallot and garlic with some olive oil until caramelized. Add the rapini, parsley, rosemary, and vegetable broth. Finally, cover and simmer for 10 minutes or until broth is mostly evaporated.
- To assemble the petite quiches, remove all components from the refrigerator and set on the counter. Spoon a third of the base into each ramekin and follow with the filling. The quiches should be almost overflowing. Place in the oven and bake 20-25 minutes or until the filling is firm to touch and slightly brown. Devour immediately.