Carbs & Rec: Real Men Eat Quiche Lorraine

Sunday, September 28th, 2014

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Originally I was going to whip up a batch of Maple Bacon Doughnuts for the very last Swanson Sunday of VeganMoFo 2014. Aaaaand then Shane made his annual pilgrimage to Las Vegas and returned with several dozen vegan donuts from Ronald’s. I didn’t think my pants would forgive me if I made even more baked goods, so. Real Men Eat Quiche Lorraine it is!

Carbs & Rec - Real Men Eat Quiche Lorraine (0003)

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Q is for Quiche (with a Hash Brown Crust!)

Thursday, September 19th, 2013

Q is for Quiche (with a Hash Brown Crust!) (0002-18)

Originally I’d planned on making a quiche from either Vegan Brunch (Classic Broccoli!) or Betty Goes Vegan (Quiche Lorraine!) to represent the letter Q – and then Shane brought home a ginormous, 3-pound bag of hash browns. (I needed one whole cup for another recipe. Yeah.) With freezer space at a premium, I got the idea of making a quiche with a hash brown crust. So I hit the internet and, lo and behold: it’s been done before. Yay!

This recipe is a mashup of the hash brown quiche recipes found online and a Spinach Mushroom Quiche I made for VeganMoFo last year. Because I have a slightly oversized pie plate – 10″ versus the standard 9″ – I increased the amount of hash browns used from three to four cups, and added an extra teaspoon each of margarine and olive oil. If you have a smaller pie plate, just use three cups hash browns and two tablespoons each of margarine and olive oil. The salt is optional, but tasty. I like my potatoes with a little sodium, you know?

For what it’s worth, I don’t think I’ll ever make a quiche with a traditional crust again. The hash browns are the perfect complement to the quiche’s egg-like filling. It’s basically the fanciest means of eating breakfast foods for dinner. Universally recognized as a mature and responsible adult, yo.

Q is for Quiche (with a Hash Brown Crust!) (0001)

Hash Brown Quiche

4 cups hash browns
2 tablespoons + 1 teaspoon margarine
2 tablespoons + 1 teaspoon olive oil
1/2 teaspoon salt

1 tablespoon olive oil
1/2 onion, diced
2 tablespoons minced garlic
1/2 cup mushrooms, sliced
1 red bell pepper, roasted and diced
1/2 cup frozen spinach, thawed, diced, and pressed to remove excess moisture
1 pound firm tofu
1/2 cup plain nondairy milk
1/3 cup nutritional yeast
2 tablespoons Dijon mustard
2 teaspoons chives
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup shredded vegan cheese (optional; I used cheddar Daiya)
1-2 Roma tomatoes, sliced
vegan parmesan cheese to taste (optional; see recipe here)

Directions

1. Preheat the oven to 450F.

2. In a medium-sized bowl, combine the hash browns, margarine, olive oil, and salt; mix well. Grease a 10″ pie plate. Transfer the potato mix into the pie plate and press down firmly, on the bottom and sides, until you have an even “crust.” Bake at 450F for 25 to 30 minutes, or until the potatoes start to turn golden.

(Pro tip: if the top of the crust isn’t browning fast enough, set the oven to broil and leave it in for an extra minute or two. Be careful not to burn the sides, though! But if you do, just cover them up with the quiche filling; no one needs to know!)

3. As the crust is baking, prepare the filling. Heat the oil in a skillet over medium heat and cook the onions until soft and translucent. Add the minced garlic and mushrooms and continue to cook on medium heat until the mushrooms are browned to your liking. Stir frequently. Season with salt and pepper if desired.

4. In a food processor, combine the tofu, nondairy milk, nutritional yeast, mustard, chives, garlic powder, and salt. Process until smooth. Sample the batter and add any extra seasonings to taste.

5. In a large bowl, fold together tofu, mushrooms, spinach, red peppers, and cheese (optional). Pour the mixture into the pie crust; top with the tomato slices and a bit of vegan parmesan cheese if desired.

6. Bake at 375F for about 45 minutes, or until the quiche is firm and lightly browned. Allow to cool slightly before serving.

 
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Eat to the Beat: Spinach Mushroom Quiche with Sweet Palmiers & Bow Wow Wow

Thursday, October 25th, 2012

 

The song: “I Want Candy” by Bow Wow Wow (lyrics)

The foodstuff: Vegan Quiche with Sweet Palmiers (recipes below)

The connection: France!

 

You might think that it’s absurd to pair a song like “I Want Candy” with anything but candy. And you know what? You just might be right! Even so, ever since it appeared in Marie Antoinette, I’ve come to associate this Bow Wow Wow tune with French aristocracy. Bah, it really does sound absurd when you say it out loud. No matter! I’ve got French food on the brain, so French food it is!

 

Spinach Mushroom Quiche (0039)

 

Unfortunately, I’m no culinary genius, so I went with the first two super-obvious French foods to come to mind: a vegan quiche with Sweet Palmiers for dessert. Puff pastries paired with a tofu-egg-casserole-pie-thingie: weird? Perhaps. But it totally works!

I’ve never made a quiche before, so I hit the net and came up with a spinach mushroom concoction based on what seems to be the basic vegan quiche recipe – namely, a brick of tofu + nutritional yeast and assorted seasonings + whatever veggies your heart desires. I consider spinach the quintessential egg (and by extension, tofu) filling, since the only time I ate the stuff as a kid was when my mom scrambled it with eggs. And mushrooms are just plain awesome, so there you go. I think it’s a delicious combo – but if you disagree, just swap ’em out for your own favorites. I won’t judge.

You can use a store-bought crust if you’d like, but making it by hand isn’t all that difficult if you have a food processor. Either way, still not judging.

As for the Sweet Palmiers, the recipe is pretty standard. And easy! Don’t let the puff pastry part fool you. Pepperidge Farm makes a frozen puff pastry that’s vegan, so go wild. These bad boys are too delectable for words – borderline addictive, I ate more than half the batch with my quiche dinner – so definitely give these a try if you’re partial to light, sweet, airy things.

And if you’re not? I don’t wanna know you. (Joking! You can just give me your half and we’ll call it even, mkay?)

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