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Weekend Brunch Round 40: Sun Dried Tomato, Artichoke, Ricotta Tofu Quiche

Let me start off by saying, I don’t hate winter. There are lots of things I love about winter, like when the sun shines across all that glistening white snow, being able to drink piping hot drinks without people looking at you like you’re all crazypants, warm fuzzy mittens and scarves, my new super warm (and waterproof) pair of Bogs, but what I don’t like (and this is more of a “living in the prairies” gripe), is when it dips to -40, so when you try to start the car it returns with a “hahahahahahahah! No.” After growing up reading and watching Little House on the Prairie, with all their frolicking through fields, picking flowers and what not, and then spending many years living among the wheat fields myself, I think it’s fair to say that Laura Ingalls Wilder was a damn dirty liar. Ok, ok, maybe I’m just a tad bitter from all this cold, I’d shed a tear if I wasn’t worried my eyes would freeze shut, so as per usual I took a frostbite inducing day and made the best of it by getting some planning and relaxing in.

To start the day off right, pants with sheep wearing hats dancing on stars were worn: d6c_1980I finally got to get a bit of reading in, I’ve been wanting to read these books for weeks now and just got around to starting them. It’s funny, I used to read constantly! But lately I feel like there’s never enough time, I’m thinking this problem needs to be rectified because I love me a good book. d6c_1979Even Apollo got in on the super lazy action….yes, there’s only one cat in that picture. Man he’s huge but in his defence it’s mostly all fur…mostly. img_1035I also promised a friend I’d do up a fancy vegan gift basket for her to give as a thank you gift to someone and so I spent the day planning out all the things I could add. I’m going to do a bunch of baking but thought I’d add in some fancy jams, coffee, crackers, etc. I’m having some trouble finding crackers that are a step up from the norm, everything seems to be made with dairy (damn you parmesan!), so if you know of any brands or have got any suggestions I’d love to hear them! Surprisingly that list has grown to a second page since I took that photo, god I’m indecisive. d6c_1983And of course there was brunch! I feel like it’s been an uber long time since I made anything savory for brunch and I just so happen to have some ricotta leftover from a dinner recipe I’ll be sharing soon. With fancypants gift basket ideas swimming around my noggin, I got down and dirty with a fancypants quiche….quiches are still considered fancypants aren’t they? Or maybe I just want to see how many times I can write fancypants in a paragraph. Fancypants. d6c_1974I haven’t made quiche since I made that VegNews recipe way back when, so I was excited to try my own version and maybe get a photo that wasn’t ugly as sin. As it turns out, vegan quiche (or maybe it’s just my quiche) is just really freakin’ ugly. Is there some special trick to stop the top from cracking? I know it looks like it’s all dry and craggily, but the insides are moist and creamy from all that delicious ricotta.d6c_1967With all the sweet stuff I’ve been mowing through lately, I thought I’d switch things up with something healthy, I’m kinda like a ninja that way. I even totes made a healthy crust! And there’s no keeping things cold, rolling, or any of that junk that goes along with making regular pastry crust. You just mix everything together (without over mixing, unless you’re into chewy crusts) and just press it into the pan. I’d suggest trying to get it really thin, like maybe ¼-inch tops, otherwise you’ll be sawing your way through your quiche, and hunching over a quiche, grunting as you put all your weight into sawing and stabbing through that crust kind of takes away from the fanciness.d6c_1971We’ve been going through a pizza phase lately, so I pretty much just took my fav pizza toppings and through them into the tofu mixture, sun dried tomatoes, artichoke, basil, ricotta, and I even got all Popeye up in here and added some spinach. For all you black salt noobs, I always like to post a warning before every recipe, and there ain’t no politically correct way to say it but black salt smells like farts, sulphury, sulphury farts. Now don’t let this scare you off because the smell immediately dissipates as you cook it and you’re left with delicious none-farty eggy stuff. Also, I’d like to prevent any evil eyes given to friends or significant others who may be in the vicinity, just so you know, it’s not them, it’s the salt😉

What Items Would You Love to Receive in a Gift Basket? Have you Experimented With Black Salt?

 

SUN DRIED TOMATO ARTICHOKE & RICOTTA QUICHE

  • Servings: 8
  • Difficulty: easy
  • Print

A rich and savoury vegan quiche that's filled with delicious sun dried tomatoes, artichokes, fresh basil, creamy homemade ricotta and more! Perfect for breakfast, lunch or even dinner, this filling and easy to make quiche is a crowd pleaser.

Author: The Vegan Cookbook Aficionado

Ingredients

    CRUST
  • 1 1/2 cups spelt flour
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 2 tablespoons coconut oil, melted
  • 5 to 6 tablespoons water


  • FILLING
  • 12 to 14 ounces firm tofu
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon black salt
  • 1/4 teaspoon turmeric
  • 1/4 cup non-dairy milk
  • 2 teaspoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup oiled-packed sundried tomatoes, rinsed, patted dry and diced
  • 9.9 ounce jar (3/4 cup) artichokes, roughly chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • black pepper, to taste
  • 2 cups fresh spinach
  • 1/3 cup fresh basil, minced
  • 2 tablespoons fresh parsley, minced
  • 1/2 cup Tofu & Cashew Ricotta

Directions

  1. Preheat oven at 375 degrees F and lightly oil a 9.5-inch round tart or pie pan.
  2. To make the crust, in a medium bowl, whisk together the spelt four, parsley, basil, salt and pepper. Add the flax mixture, oil and 5 tablespoons water, mix with a fork until just combined. The dough should be just damp enough to hold together when pressed, but not so wet that it’s sticky. If the mixture is too dry, add in the additional tablespoon of water.
  3. Transfer the dough to your prepared tart pan and pat it into the shell with the heel of your hand, using your fingers to press up the sides of the pan. Try to get the dough to ¼-inch thickness, it’s ok if you have leftover dough. Prick the dough all over with a fork, then bake for 15 minutes.
  4. To make the filling, crumble the tofu into a food processor along with the nutritional yeast, black salt, turmeric and milk. Blend until smooth and creamy, then remove from the food processor and place in a mixing bowl.
  5. In a large skillet over medium heat, add the olive oil and onion. Sauté until translucent then add the garlic, cooking for 1 minute more. Add the sundried tomatoes, artichokes, basil, oregano, salt, chili flakes and pepper, sauté for a few minutes, then add the spinach, basil and parsley. Cook until the spinach has wilted, then remove from heat and add to the tofu mixture along with the ricotta. Fold the ingredients together until just combined. Pour the mixture into the prepared tart shell, evenly smoothing the top with a spatula or spoon.
  6. Bake for 40 to 50 minutes or until firm and slightly browned. Cool for 10 to 25 minutes before slicing.

17 thoughts on “Weekend Brunch Round 40: Sun Dried Tomato, Artichoke, Ricotta Tofu Quiche

  1. Cadry's Kitchen says:

    I’m totally in love with black salt. I can’t believe how long I let my bag fester in the cupboard, getting transported across the country even, until I finally tried it last fall. Now I start several mornings a week with fried tofu sprinkled with kala namak & toast. So good and fast!

    What do you think of your Bogs? I need shoes that I can shovel in, as much as it pains me to say it. I know the bottom is waterproof, but does the top keep snow from getting through?

    You are in much better spirits than me about the cold. I HAAAAAAAAAAAAATE it. No. Wait. I actually HAAAAAAAAAAAAAAAAAAAAAAAATE it. Yeah, that’s about right. But you know what I love? Your sheep pajamas! So cute!

    As for the crackers, David picked up some Italian rosemary crackers when he was in NY recently, and they were so good. I’m not totally sure, but I think this was the brand: http://www.cheesecave.net/browse.cfm/crostini-rosemary-crackers/4,121.html Good luck with the basket! That’s one lucky recipient!

    • Maggie Muggins says:

      I can’t make tofu scramble without the stuff anymore, Philip always screw up his face and bolts to the next room every time I use it.

      I actually love my Bogs, I really didn’t think I would but compared to my old boots they’re like little waterproof winter miracles. They kept my feet warm in -30 and my feet stayed dry when I was up to my calves in snow. So as far as I can tell, they’re fully waterproof up top. I really want to get a pair of the Summit ones but alas, they’re out of stock until February.

      I’m trying my best to stay positive about winter but trust me, there are plenty of things I absolutely hate about it. It’s so cold! Luckily we get Chinooks from time to time, so the freakish cold really makes you appreciate the random warm days and since we’re having one today, I’m in better spirits. My fingers and toes are crossed that it stays like this all week!

      Thanks for the suggestion Cadry, I’ll see if I can find those around these parts, they’re exactly what I’m looking for.

  2. Elizabeth says:

    Okay. I’m not in the mood to make quiche right now, but I am impressed with the idea of vegan ricotta. Maybe tomorrow. But, I do want to thank you for a break in my solemn day. I laughed my way through your blog…I needed that. And, I’m really glad I signed up.

    • Maggie Muggins says:

      You should definitely try it sometime, I love the tangy creaminess of it. You might not be in the mood for quiche, but maybe you’ll like the other recipe I made with, I’ll post it later this week. Well I’m glad you signed up too! Happy I could bring you a couple smiles on a drab day.

  3. flickingthevs says:

    I can never get enough quiche! I always think of it as a summer thing to be served with salad – I’ve clearly been getting it wrong all these years. Time to cook up some winter quiche too!

  4. Rika says:

    I know what you mean by winter, there are certain things that don’t work during the winter, i.e., the town wouldn’t do anything to the snowy roads, quite frustrating, isn’t it? Haha on the book… haha, I can’t stop laughing right now. Cute pajamas, where did you get it? I’m looking for a pair of lovely pajamas at the moment. My goodness, Apollo is cute, my bf’s sister’s cat looks exactly like him! His name is Cosmo, btw, haha! I love quiche, it’s everywhere in Spain & Argentina….and I had a vegan version in Spain, and it was ok. I love my artichokes & sun dried tomatoes in anything…and this is a perfect flavorful quiche!

  5. Tammy says:

    I have to say, that is an impressive looking quiche! I clicked on the picture from G+ just because it looked, well, so damn eggy. Some day I will try this recipe. Am I the only one who can’t make cashew cheese because I can’t bear to put cashews into anything other than my mouth? I tell you, it’s a problem. That, and they are not cheap!

    As to the cracking, I imagine putting some extra water on top at the beginning or even midway through cooking might help. Or cover it. Either way, it still looks great. Really! (and so does the cat. very handsome!) Thanks for posting, love the blog.🙂

  6. Grant Lowther says:

    What type of tofu do you use in your quiche? If you use a soft, silken type you may be able to avoid the top cracking. Silken tofu is made in a slightly different fashion than the type commonly used in stir frys and for ricotta.

  7. Richa says:

    that quiche looks fantastic.. so tall and filled with goodies. i have been cooking with kala namak since ages.we grew up eating it in so many things.:) i love sleepy cats. my pom sleeps the same way and looks super cute whenever i am working on my machine.

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