Quiche with Herbed Grain Crust

Quiche with Herbed Grain Crust

Spring Quiche with Herbed Grain Crust
vegan, makes a 9″ quiche – use any leftover filling for mini-quiches in muffin cups
Herbed Crust:
1/2 cup water
1 tsp salt
2 Tbsp agave
1/3 cup flaxseed meal (or nut meal – or a hearty flour like whole wheat)
1 cup white flour
2 Tbsp olive oil
2 Tbsp fresh chopped herbs (rosemary, thyme, sage, basil)
cornmeal for dusting
Quiche Filling:
1 – For blender:
15 ounces, silken tofu
1/4 cup arrowroot powder or corn starch
1 tsp salt
1 tsp black pepper
1/2 cup soy milk
1/4 cup white vegan cheese (try Daiya or Follow Your Heart brands) OR 2 Tbsp nutritional yeast
2 Tbsp agave syrup agave syrup
2 Tbsp parsley, chopped
2 – To saute:
1 Tbsp cumin
dash of cayenne or red pepper flakes
3 Tbsp pine nuts
4 scallions, chopped
1 cup red bell pepper, diced
1 cup mushrooms, chopped
1/4 cup parsley, chopped
2 Tbsp lemon juice
3 Tbsp vegan buttery spread
Fold in:
1/4 cup vegan white cheese (same as above)
Quiche Glaze Topping:
1 Tbsp olive oil
2 Tbsp lemon juice + pinch lemon zest
1 tsp agave syrup
pepper
garnish: lemon slices, chopped parsley
Directions:
1. Preheat oven to 350 degrees. Grease a 8-9″ cake pan. Combine all the crust ingredients in a large bowl. Adjust flour as needed to get a soft, but knead-able dough. Roll out dough on floured surface to about a 12″ circle. Drag bottom of crust through a few tablespoons of corn meal. Position dough in cake pan. Brush crust with an olive oil/agave glaze. Poke a few holes in bottom of dough. Place a parchment paper circle on top of crust, fill with cooking weights or dry beans. Bake at 350 degrees for 10 minutes. Set Pan aside to cool while you work on filling.
2. Prep the veggies. Saute all the “saute” filling ingredients over high heat for about five minutes-or until cooked down and slightly caramelized. Set aside.
3. In a blender, combine all the “blender” filling ingredients. Blend until smooth. Combine the sauteed veggies with the blender mixture – then fold in 1/4 cup of shredded white vegan cheese. Pour the mixture into the crust.
4. Prep top glaze and drizzle over top of quiche. Sprinkle a few red pepper flakes on top. Add a few lemon slices to the quiche before baking.
5. Bake at 375 for 45 minutes or until top is browned and edges are firm. If the center seems a bit soft, that is OK. As the quiche cools, it will firm up. Allow to cool for an hour before serving warm – or chill in fridge and serve cold. Serve with fresh black pepper, fresh lemon slices and chopped parsley.



Posted by: Georgie




Credit:babble.com