Seasonal veggies, bathed in a creamy plant-based custard & wrapped in a chickpea crust makes a lovely healthy quiche. Easily miniaturized for bite-sized canapes.
Veggie Quiches (plant-based) Makes 24 mini-tarts or one 9” pie
Prep time: 45 minutes for 9” pie, 1 hour for 2" mini-tarts Baking Time: 8-12 minutes for mini-tarts; 20-30 minutes for 9" pie
Ingredients (substitute 3-4 cups of any cooked mixed vegetables you happen to have on hand)
Veggies (dice more finely & uniformly for mini-tarts)
2 golden, red or Chioggia beets, peeled, small dice
1 bunch Swiss chard or large bunch of beet greens, cut chiffonade
1 large red onion, medium dice
1 medium russet or sweet potato, medium dice
1 large crown of broccoli, cut into small florets
Dry vermouth or veggie broth (no sodium) to deglaze sautéed onions
1 tbs tapioca flour
1 tbs arrowroot (araroot in South Asian groceries)
2 tbs nutritional yeast
½ tsp black salt (kala namak in South Asian groceries)
½ tsp sea salt
1/8 tsp white pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp ground turmeric
1 tsp apple cider vinegar
¼ cup silken tofu
1- 1¼ cup almond or other plant milk
2 cups chickpea flour (besan in South Asian groceries)
1 tbs nutritional yeast
¼ tsp sea salt
pinch of white pepper
2 tsp arrowroot
1 tbs freshly ground flaxseed
1/3 cup water
Prep & cut veggies. Over medium-high flame, dry sauté onions stirring until carmelized. Deglaze with minimal vermouth or broth. Wilt greens. Steam other veggies separately until soft but not mushy.
In a blender or food processor combine custard ingredients & blend until smooth. Heat in a saucepan, stirring constantly until well thickened but able to pour off your spoon.
In a food processor combine dry ingredients & blend. With the machine running, VERY gradually add 2/3rds of the water, wait a good minute to see if the dough gathers in a ball. Be patient. The flour takes time to rehydrate & it's easy to overshoot the mark. Add a tsp more at a time, waiting patiently for your dough ball to form.
Remove dough. Dust a board with chickpea flour & roll out. For a large pie a thicker curst (1/8”) is nice as it lends a pleasant chewy bite. For mini-quiches, shoot for 1/16” thickness or less.
Dust the dough surface, roll, flip, dust, roll, and keep flipping, dusting etc until you achieve your desired thickness. Cut out with a glass or dough cutter to fit your baking tins.
Putting It All Together Preheat oven to 425 degrees F (218 degrees C)
You can combine all the veggies for a medley OR distribute the carmelized onions among bowls of individual or paired veggies for a more distinctive look and diversity of tastes.
Stir in sufficient custard into your bowl(s) until well coated. Spoon the mixture into your dough cups, filling them completely. Top each quiche with an additional dollop of custard.
There are no raw ingredients here so baking is fast. We just want to heat the veggie-custards through and toast the crusts.
For mini-sized tarletts bake 8-12 minutes
for 9” pie bake 20-30 minutes.
Check often. Wait for the crusts to color up but don't overcook. Enjoy!
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