Anybody know of a great recipe for a vegetarian quiche?

Question

Anybody know of a great recipe for a vegetarian quiche?

Answer 1

MUSHROOM AND CELERIAC QUICHE



Pastry:

6oz / 175g unbleached white flour

½tsp / 2.5ml salt

1tsp / 5ml paprika

3oz / 75g soya margarine

1pint / 150ml cold water

1tbsp / 1.5ml poppy seeds

12oz / 350ml vegetarian Cheddar/Red Leicester/Double Gloucester grated

Filling:

1tbsp / 1.5ml vegetable oil

8oz / 225g mushrooms, sliced

1 small celeriac, peeled and grated

pinch of nutmeg

3 free-range eggs

3floz / 90ml sour cream

8floz / 24ml milk

2tsp / 10ml mixed dried herbs

salt and pepper

1. Sieve the flour, salt and paprika into a large bowl. Cut the margarine into small chunks and using just your fingertips rub fat into the flour until it resembles breadcrumbs. Stir in the water and poppy seeds and lightly knead for a couple of seconds.

2. Roll out the pastry so that it fits a 9 x 10 inch quiche dish.

3. Place a thin layer of cheese on top of the pastry (this prevents it from becoming soggy).

4. Lightly sautée the mushrooms and celeriac separately. Add the mushrooms to the quiche dish and sprinkle with nutmeg. Layer with celeriac and top with grated cheese.

5. Whisk together the eggs, sour cream and milk until light and fluffy. Carefully pour over the vegetables and add herbs and seasoning. Take care not to overfill, bearing in mind that the vegetables will release some liquid during the cooking process.

6. Bake at 375°F/190°C/Gas Mark 5 for 15 minutes then reduce the heat to 350°F/180°C/Gas Mark 4 for 30 minutes. Cook until golden brown and firm to the touch.

7. Leave to rest for 10 minutes before serving as this will help it to set.



Red Onion & Cheddar Quiche

Ingredients

500g/1ib 2 oz short-crust pastry

15 ml/1 tbsp vegetable oil

1 red onion chopped

100g/4oz vegetarian cheddar cheese grated

100g/4oz tomato sliced

250ml/9 fl oz milk

3 free range eggs

fresh parsley

salt and pepper

Method

1. Pre heat the oven to 190ºC, 375°F, Gas 5

2. Roll out the pastry to line a 9 inch metal flan case. Allow to stand in the fridge for 30 minutes.

3. Place in the oven for 10 minutes. Then set to one side.

4. Heat the oil in a pan and gently fry the onions for 3 minutes then allow to cool.

5. Spread the onion over the base then cover with the sliced tomatoes.

6. Sprinkle with the grated cheese and the parsley.

7. Place the milk and eggs in a bowl and beat them together. Add a good pinch of salt and pepper.

8. Pour this mixture over the flan.

9. Bake for 30 minutes until set and golden.

Serve with salad or new potatoes.

Variations

1. Do it bistro style with artichokes and olives.

2. Try a fresh tasting, rustic version with wholemeal pastry, broccoli and goats cheese.

3. Go continental - throw in some roasted peppers, vegetarian pesto and sun dried tomatoes.

4. Be creative - try asparagus with roasted almonds and garlic.

5. For a classic spring lunch use courgettes, baby vine tomatoes and mint.

6. BBQ? - quiche is a great alternative for those who don't fancy a burnt sausage!

Answer 2

This is a vegan quiche recipe: no eggs, no dairy but all the flavor...

Quiche and Tell (recipe from "The Vegetarian Meat and Potatoes Cookbook" by Robin Robertson):

Crust:

1 cup unbleached all-purpose flour

1/8 tsp. salt

1/4 cup vegetable oil, chilled in the refrigerator

2 Tbs. cold water

Filling:

1 Tbs. grapeseed OR olive oil

1/2 cup yellow onion, minced (about 1/2 small onion)

One 10 oz. pkg. frozen spinach, cooked according to pkg. directions, drained

1 lb. firm tofu, drained and crumbled

1 cup plain soymilk

1 Tbs. dijon mustard

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/8 tsp. ground nutmeg

1 cup vegan mozzarella cheese, grated

For the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mix is crumbly. Slowly add the water with the machine running, and process until the mix forms a ball.  If it doesn't form a ball put the dough in a bowl and knead it yourself and form. Turn the dough out and flatten into a disk. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Meanwhile, to make the filling: Preheat the oven to 375 deg F. Heat the oil in a small skillet over medium heat. Add the onion, cover and cook until softened, stirring a few times, about 5 minutes. Remove from the heat and add the drained spinach, stirring to combine. Set aside.

On a lightly floured surface, roll the dough out into a 12-inch round. Fit it into a 9-inch quiche pan or pie plate. Set aside.

In the food processor, blend the tofu, soymilk, mustard, salt, cayenne, and nutmeg until well-mixed. Spoon the onion-spinach mixture onto the crust and sprinkle the vegan cheese over it. Pour the tofu mixture over the spinach-cheese mix, making sure it's evenly distributed.

Bake until the filling is firm and lightly browned on top, 50 minutes to one hour. Let the quiche cool before slicing and serving.

Answer 3

Hmmm, all these recipes look complicated and for a lack of better words, long.

I just buy a pre-made organic pie shell (watch out for those pesky non-organic and most of the time hydrogenated pie shells)...

Get whatever veggies I like (Oyster mushrooms, chard, shallots, garlic, leeks, chives, fresh thyme and basil... whatever really)...

Sautee them in a med high pan with a little oil...

Shred some good cheese, or use shredded but good luck finding one that is really tasty...

Blend together with a whisk equal parts egg and whole milk, a little salt and pepper too, you should have around 1 1/2 to 2 cups of "custard" from this...

Put veggies, cheese and egg/milk in the shell and bake at 350 for around 40 min or so... ovens vary so just gently jiggle the quiche and if the middle looks a little too jiggly its still raw in the middle, give it 10 more min or until jiggle is somewhat firm looking.

Have fun with quiche, it is hard to mess up believe it or not.

Answer 4

http://www.your-vegetarian-kitchen.com/h... has awesome recipes. Here are two  for Vegetarian Quiche both of which have stood the test of time. They both would fly out of the door whenever they were on the menu. One is Vegetarian and one is Vegan -- both are extraordinary.

Traditional Pie Crust

Your Vegetarian Kitchen’s Traditional Pie Crust is a flaky and satisfying framework for whatever pie filling you are planning on.  

1 Cup Whole Wheat Pastry Flour

1 Cup Unbleached White Flour

1 tsp Sea Salt.

1¼ Cups of Butter

½ Cup Spring or RO water well iced.

Mix the flours and sea salt in a large bowl, cut in the butter. Add iced water to the flour a bit at a time and gathering together with a fork forming a ball. Do not over work the dough or it will be tough.

Chill for an hour and roll out.

For a single crust pie, pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm. Remove from the oven. Cool on a wire rack. Remove and reserve the pie beans putting them into a jar for future use.

*For double crust pies fit the bottom crust into the pan, trimming the dough to the pan. Fill with your choice of filling. Roll out the top crust fold and place on top. Trim the edges, folding under the bottom crust and fluting the edges with your finger and thumbs. Bake.

Surprisingly Good Pie Crust

Your Vegetarian Kitchen’s Surprisingly Good Pie Crust is a surprisingly unique use of blend of unusual flours for a flaky  and satisfying framework for whatever pie filling you are planning on

½ Cup each Millet and Oat Flours

1 Cup Unbleached White Flour

1 tsp Sea Salt

2½ Tbs. Toasted Tahini

1¼ Cups of Butter or Earth Balance Margarine for Vegans

¾ Cup less 2½ Tbs. Spring or RO water well iced.

In a large bowl, mix the flours and sea salt, cut in the butter.

Mix the Tahini and water together; adding to the flour a bit at a time and gathering together with a fork form a ball.

Press into the bottom and sides of a pie plate fluting the edges with your fingers.

Or, chill for an hour and roll out.

Pour pie beans into the bottom of the crust to ensure that it remains flat and the sides remain upright. Bake for 10 to 15 minutes until the crust is firm.

Remove from the oven. Cool on a wire rack. Remove and reserve pie beans putting them into a jar for future use.*

Fill with your desired filling and proceed as the recipe dictates.

I keep a jar of designated pie beans for this purpose, however, using them does not prevent you from putting them into a soup or stew. Should you elect to cook them at some future time they will be just as delicious as ever.

Carrot Coriander Tofu Quiche (Vegan)

(A superb do ahead delight for brunches, buffets and Sunday night suppers. These also freeze well, so make two and freeze one for unexpected guests)

*An exceptional dairy free quiche

One Quiche feeds 8 people adequately

For each two pies you will need: 2 prepared 11” pie shells

In a Food Processor put:

2.5 pounds Firm Tofu

1 heaping Tbs. Eden Umeboshi Plum Paste

8 oz. Toasted Tahini

1 Cup Cooked Butternut Squash

1/2 Cup hot cooking liquid from the squash is best

2 Tbs. heaping "Ener-G" Egg Replacer

Ground Cayenne Pepper to taste

Scant 1/4 tsp Ground Nutmeg

Szeged Hungarian Paprika

Peel and cut 3 Cups Carrots Nituke

2 large Red Onions Nituke

Sauté until tender in Canola Oil along with 2 Tbs. Ground Coriander. Fold into the tofu mixture. Distribute evenly in the pie shells, piling the filling high. Sprinkle lightly with Szeged Hungarian Paprika and a dusting of Nutmeg. Bake at 350º for 45 minutes until firm and golden.

These can be prepared ahead of time and reheated without loss of flavor or texture. In fact, to ensure even attractive slices, it is best prepared ahead of time and reheated.

Vegetarian Quiche Lion

prepare 2 crusts.



Saute 2 Cups Sliced Baby Bella Mushrooms

           2 Cups Sliced Field Mushrooms

           2 Tbs. Minced Garlic

           in 2 Tbs. Ghee or Canola Oil

Distribute in the bottom of the pre-baked pie shells

In a large bowl put one Can Ricotta Cheese

1 Cup Half and Half

1/4 Cup  Ener-G Egg Replacer

3/4 Cup Grated Monteray Jack Cheese

3/4 Cup Grated Jarlsberg

1/4 Cup Mild Cheddar

1/8 tsp. Nutmeg

Pinch of Cayenne

Mix well and pout into prepared pie crusts.

For a variation on the theme add blanched asparagus tips and a wee bit of fresh Tarragon it goes a long way.

Bake at 350 for 35 - 40 minutes. The filling should puff up a  bi and turn golden brown. Allow to cool on a wire rack. As with the above recipe, it is sometimes better, though not necessary, to bake these a day ahead of time and allow them to set properly for most cleanly cut slices, and development of flavors. .

Enjoy! Many hundreds of other people have!

Answer 5

This is a vegan quiche recipe: no eggs, no dairy but all the flavor...

Quiche and Tell (recipe from "The Vegetarian Meat and Potatoes Cookbook" by Robin Robertson):

Crust:

1 cup unbleached all-purpose flour

1/8 tsp. salt

1/4 cup vegetable oil, chilled in the refrigerator

2 Tbs. cold water

Filling:

1 Tbs. grapeseed OR olive oil

1/2 cup yellow onion, minced (about 1/2 small onion)

One 10 oz. pkg. frozen spinach, cooked according to pkg. directions, drained

1 lb. firm tofu, drained and crumbled

1 cup plain soymilk

1 Tbs. dijon mustard

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/8 tsp. ground nutmeg

1 cup vegan mozzarella cheese, grated

For the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mix is crumbly. Slowly add the water with the machine running, and process until the mix forms a ball. If it doesn't form a ball put the dough in a bowl and knead it yourself and form. Turn the dough out and flatten into a disk. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Meanwhile, to make the filling: Preheat the oven to 375 deg F. Heat the oil in a small skillet over medium heat. Add the onion, cover and cook until softened, stirring a few times, about 5 minutes. Remove from the heat and add the drained spinach, stirring to combine. Set aside.

On a lightly floured surface, roll the dough out into a 12-inch round. Fit it into a 9-inch quiche pan or pie plate. Set aside.

In the food processor, blend the tofu, soymilk, mustard, salt, cayenne, and nutmeg until well-mixed. Spoon the onion-spinach mixture onto the crust and sprinkle the vegan cheese over it. Pour the tofu mixture over the spinach-cheese mix, making sure it's evenly distributed.

Bake until the filling is firm and lightly browned on top, 50 minutes to one hour. Let the quiche cool before slicing and serving.

5 hours ago

Source(s):

http://bp1.blogger.com/_456bmmwwO-o/SETI...

http://bp2.blogger.com/_456bmmwwO-o/SETJ...

Answer 6

I LOVE this recipe! I mean who wouldn't?

INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

1 bunch green onions, chopped

2 cloves garlic, minced

2 pounds spinach, rinsed and chopped

1/2 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup ricotta cheese

1 cup crumbled feta cheese

8 sheets phyllo dough

1/4 cup olive oil

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.