Vegan Mofo Day 11: Red Chard Tofu Quiche

I don’t know about the rest of you but I had a fabulous weekend. There was lots of baking involved, lots of good grub with friends and lots of laziness. Besides for making some cookies and pie, I spent most of my Sunday sitting on the couch in my pyjamas watching movies, a Matrix and an Alien marathon you say? Sure, why not. That’s what’s so great about long weekends, even if you spend an entire day bumming around the house, you still have two full days to go do stuff so that you don’t feel like you ‘wasted’ the weekend away. Due to all the leftovers from thanksgiving I didn’t even have to cook, which is both good and bad. I had all these big plans to make things on the weekend so that I could blog about them the rest of the week, but due to the coma like day I had and the sheer volume of food I already had hibernating in our fridge, I didn’t get around to making anything. Although I didn’t get to make most of the meals I had planned this weekend, I did manage to squeeze in one recipe last night. Vegan quiche!

I’ve tried frittata before but haven’t had quiche since before I went vegan. I’ve attended many a brunch but for some reason making a quiche was just something that never crossed my mind. I think it’s because of the crust. Pie crust is so simple to make (especially if you have a food processor) but when it comes to throwing something together for myself, it just always seems like too much work. I even made an easier pie crust then my normal recipe, since I wanted to make it a little lower in fat and a little more healthy….and to use up some more of that damn spelt flour, yes I’m going on about that spelt flour again, ah spelt, we have a love hate relationship. It does give things a nuttier flavour, which I like much more then whole wheat flour. I made a crust that’s loosely based on Bryanna’s low fat pastry recipe but used a mixture of spelt and white whole wheat flour. I had bought a bag of white whole wheat flour ages ago and miraculously remembered it last night. The crust turned out ok, not too dry but pretty much how you would expect a low fat pastry to turn out. I’ll post it below but feel free to use whatever pastry recipe you prefer.

The quiche itself turned out great! It was hearty, flavourful and filling. It made plenty, so I’m happily switching up my breakfast routine and having the quiche with a side of toast in place of my standard oatmeal or cereal. It held together really well, but I did chop the red chard a little bigger then I wish I had and ended up with long strands of chard in each bite instead of nice little flecks. The best thing about quiche is that it’s extremely versatile, don’t like chard? How about spinach? Or kale? Or whatever else might be in season. Same goes for the spices, I added in a few extra ones because I think they’re just dandy, but if you’re out of basil or any of the other spices, just leave it out, or sub something else you like in it’s place.

Red Chard Tofu Quiche
Makes one 9″ pie
Adapted from VegNews (April/May 2010 issue)

Ingredients:

  • 1 pkg (350 g) firm tofu
  • 1/3 cup unsweetened soymilk
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • 1 teaspoon kala namak (optional)
  • 3-4 turns of black pepper
  • 1 large bunch of red chard, leaves and stems finely diced
  • 1 recipe low fat pastry (recipe below)
Directions:
Preheat oven to 350 degrees F.
In a food processor, blend together tofu and soymilk until smooth.
In a saute pan over medium-high heat, add olive oil. Add onions and salt, and cook for several minutes, until onions become translucent. Add garlic and saute for a few minutes more. Add oregano, basil, thyme, turmeric, kala namak, pepper and chard. Cook until chard is bright green, tender and stems have softened. Remove from heat and fold in tofu mixture.
Pour mixture into prepared uncooked pie crust, spreading smoothly and evenly. Bake for 45 minutes, rotating half way during baking. Crust should be golden brown. Let cool slightly before cutting.

Low Fat Oil Pastry
Makes one 9″ pie crust

Ingredients:

  •  1/2 cup spelt flour
  • 1/2 cup minus 1 tablespoon white whole wheat flour
  • 1 tablespoon cornstarch
  • 3 tablespoons light tasting oil
  • 3 tablespoons soymilk mixed with 1/2 teaspoon lemon juice
  • 3/8 teaspoon salt
  • 3/8 teaspoon sugar
  • 3/8 teaspoon baking powder
Directions:
Mix the flours in a medium bowl with the cornstarch, salt, baking powder and sugar. Whisk together the soured soymilk and oil in a cup until well blended. Pour this into the flour mixture and mix gently with a fork (do not over-work the dough) until it holds together in a ball. If the dough is too dry, sprinkle with a little bit of water and mix until it comes together.  If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out (I skipped this step).  Roll out and bake as you would an ordinary crust.

I know a lot of my American friends had a long weekend too due to Columbus Day. If you were lucky enough to get an extra day off this weekend, what did you do to enjoy it?

5 thoughts on “Vegan Mofo Day 11: Red Chard Tofu Quiche

  1. Jen (OMG Veg!) says:

    That looks SO good! I’ve had a decade long fear of pie crust after one epic failure, and it prevents me from enjoying this kind of thing. (Or using a frozen crust when I can find them, and those are… what they are!) But you’ve inspired me to maybe try again with the crust.

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