With a few simple steps you can create this springtime summer quiche. Enjoy for an early brunch or light lunch or as the star of your next main meal. This quiche is made with seasonal broadbeans that have a mild and nutty flavour, paired with the saltiness of plant based feta.
Serve this quiche warm straight from the oven or enjoy cold either way it is delicious.
EQUIPMENT
A high speed blender or thermo- mix
A 22-26cm pie/tart pan with removable bottom
OVEN TEMPERATURE
Pre-heat oven to 180 degrees Celsius or 375 degrees Fahrenheit , 15 minutes before cooking pastry shell
I made the pastry and placed it in the fridge thinking I was going to use it in the hour. Things got delayed so the dough stayed in the fridge until the next morning. When I rolled out the dough and cooked it, it was the best pastry shell with no shrinkage during cooking.
INGREDIENTS FOR CRUST
1/2 cup wholemeal bakers flour (optional or make it all plain flour)
1 1/2 cup plain all purpose flour
200g vegan butter or margarine
1 teaspoon Himalayan pink salt
5 tablespoon cold water approximately
METHOD
* Place both flours in a bowl with salt, mix together with a fork.
* Add butter, rub into flour until mixture resembles fine bread crumbs.
* Gradually add water 1 tablespoon at a time. Mix with a fork until mixture starts to come together.
* Turn mixture out onto a floured surface and gently knead to form the dough.
* Wrap the dough in plastic wrap and let it rest for 20 - 30 minutes in the fridge.
* Remove dough from fridge and place between two sheets of baking paper or cling wrap or baking sheets.
* With a rolling pin roll out dough large enough to line the bottom and sides of the pan. Use the rolling pin dusted with flour to transfer the dough to the pan.
* Take the pastry and gently lower into your pie dish/pan use fingers to spread dough evenly on the surface and up the sides of dish.
* Place the dish back in the fridge for at least another 30 minutes then remove to bake or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.
* Bake quiche crust at 180 degrees Celsius for 15-20 minutes or until the base is firm to touch and just starting to turn colour.
* Remove from the oven and place on a flat surface.
* Remove baking paper and beads.
INGREDIENTS FOR FILLING
125g or 1 1/4 cup long bean or any fresh bean, cut into small pieces
180g or 2 cup frozen or fresh broad beans
295g 0r x2 small to medium brown onion, finely diced
135g or 1 cup raw cashews
300g silken tofu
10g or 1 tblsp besan flour
24g or 2 tblsp corn flour or thickener of choice
10g or 1 tblsp dried onion flakes 0r onion powder
10g or 2 tblsp hemp seeds, (optional)
6g or 2 teasp garlic powder
1/4 teasp black salt, (optional) **see note
1/2 cup parmesan cheese (plant based)
3/4 cup feta cheese (plant based)
1/2 cup filtered water
1/2 a massel chicken like cube or vegetable soup cube
1/2 cup plant based cream
1 1/2 teaspoon fresh or dried chives
NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour. Add a little at a time as it is a strong tasting salt.
METHOD
*Place chopped beans in a saucepan add water and a good pinch of salt and bring to the boil. Blanch beans for 2-3 minutes. Remove from heat and drain off water, set aside.
*Place broad beans in a saucepan add water and a good pinch of salt and bring to the boil. Blanch 2-3 minutes. Remove from heat drain off the water.
** Divide broad beans, place half into a bowl and set aside. With the other half remove skin from beans pinch off skin at the dimpled end of bean and gently squeeze the other end to pop out the bean, then set aside.
*Heat a fry pan to medium heat, add the onion and cook until just starting to caramelise. Remove from heat and set aside. Take 2 tablespoon of the cooked onion and set aside for garnish.
*In a blender or thermo-mix add silken tofu, cashews, besan flour, cornflour, garlic power, dried onion, hemp seeds, black salt, parmesen cheese, feta cheese, filtered water, chicken like soup cube, plant cream and half the broad bean (the beans that were not shelled).
*Blend on high 1 minute. Stop blending and scrap down the sides re- blend. Repeat until mixture is silky smooth.
*Pour blended mixture into a large mixing bowl. Add long beans, shelled broad beans, caramelised onion and dried chives. Fold gently to combine.
*Pour filling into pre baked quiche crust.
*Arrange left over caramalised onion on top of filling for garnish.
*Return quiche to oven and continue baking at 180 degrees celsius.
*Check half way through cooking, turn pan around if needed for even cooking.
*After 45 minutes test for doneness with a tooth pick or skewer.
*Remove from oven when done.
*Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
*When serving slice with a sharp knife.
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