May 17, 2013
Mushroom and Onion Quiche + Vegan, Oil-free, Gluten-free Crust
I really like this quiche. The texture is good, the flavors are excellent. But the most exciting part of it, for me, is the CRUST. I made this crust in a hurry, thinking that it would just be okay. It’s WAY better than okay!
What’s great about this quiche recipe is you can use whatever veggies you want in it. The basic batter part of the recipe is versatile and will now serve as my standard, go-to quiche fix. Feel free to add some vegan cheese shreds to this if you like. I haven’t been using them as they are quite processed and contain a lot of oil. If you do use vegan cheese, I have found Daiya brand to be the best.
~ the crust
- 1½ cups tightly-packed, blanched almond flour
- 1 TBS flax meal + 3 TBS water
~ the quiche batter
- 1 12-ounce package firm or extra-firm silken tofu (see notes)
- ¼ cup unsweetened soy milk or other non-dairy milk
- 2 TBS nutritional yeast
- 2 TBS tapioca flour
- ½ TBS tahini
- ½ TBS yellow mustard
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 TBS Spike salt-free seasoning
- scant ¼ tsp turmeric
- ½ tsp ground nutmeg (plus a bit more for topping)
- ½ tsp paprika (plus a bit more for topping)
- ¼ tsp India Black Salt
~ the veggies
- ½ pound mushrooms, sliced (any kind; I used a combination of shiitake, white and portobello)
- 1 large onion, diced
- 3 cloves garlic. crushed
- Preheat your oven to 350 degrees F.
- For the crust, mix the flax and water together and set aside. Place the almond flour in a food processor. Turn the machine on and drizzle the flax mixture into the top while the almond flour is churning. It should come together nicely. Turn the mixture out on a piece of plastic wrap and form it into a ball, using the plastic wrap to help you press it tightly, removing all the air. Then simply place the ball into a deep-dish, 9″ pie plate and, using your palms and fingers, press it out and up the sides as evenly as possible. Don’t try rolling it out! It won’t work. There is no gluten in there to hold it together so it will fall apart. Flute the sides if you like for a pretty presentation. Dock the crust with a fork (prick it) in several places on the bottom and the sides. Par-bake at 350 for 15 minutes. Remove and set aside.
- For the quiche batter, simply place all ingredients into the food processor and blend until smooth.
- Water sauté the onions until tender.
- Add the mushrooms and garlic and sauté on medium-low until tender. IMPORTANT: Make sure the mushrooms (or any veggie for that matter) have cooked off most of their liquid. This can be a little tricky with water sautéing since you are adding water to cook them at first. Just be patient. Once they start to cook the veggies will leak a lot of their own water. If they are not cooked down properly they will create a watery mess inside the quiche.
- To assemble, first add the veggies to the crust (set some aside to top the quiche), then top with the batter and smooth with a plastic spatula. Arrange the reserved veggies on top for a nicer presentation.
- Sprinkle with a little ground nutmeg and paprika.
- Bake the quiche for 50-60 minutes. The top will be cracked and the batter should feel firm to the touch when gently pressed. Remove and let cool 10-15 minutes before serving (makes for easier slicing).