“Happy Hens” Quiche

"Happy Hens" Quiche

Vegan and Gluten-Free

Quiche used to be one of my favorites, back when I lived in France. Now that I no longer consume any animal products I have decided to try a “Happy Hens Quiche”.  Living a vegan lifestyle does not mean, I can’t enjoy the flavors I like. Mother earth has blessed us with all the flavors we love in a non-violence way. On this recipe you can use any veggies you may have at hand or any you would like to cook with. Preferably organic ones! The only thing I would advise against is using high-water vegetables, like fresh tomatoes as it might result in a waterlogged quiche, but this does not mean you can’t try it. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. NOTE: This quiche has the “Seal of Approval” by carnivores! This is an easy recipe that can be enjoy for Breakfast, Lunch or Dinner. Inspired by the Sprouted Kitchen Cookbook and Oh She Glows Food blog.

Yield 8                     Prep Time 30 Min.                    Cook time 50 Min.

Ingredients:

For the crust:

  • 1 tablespoon ground flax + 3 tablespoons water, mixed together
  • 1 cup whole almonds, ground into flour
  • 1 cup gluten-free rolled oats or buckwheat ground into flour
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 tsp kosher salt (if you prefer to make it salt free, replace the salt with limes or lemons to taste)
  • 1 tbsp coconut oil or olive oil
  • 1-2.5 tbsp water, as needed

For the quiche:

  • 1 block (14-oz) Organic firm tofu
  • 1 tablespoon coconut oil or olive oil
  • 1 leek or yellow onion, thinly sliced
  • 3 large garlic cloves, minced
  • 3 cups (8-oz) sliced cremini mushrooms
  • 1/2 cup fresh chives, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped
  • 1 cup baby spinach
  • 2 tbsp turmeric (for color and health benefits!)
  • 1 teaspoon dried oregano
  • 3/4-1 teaspoon fine grain sea salt
  • Black pepper, to taste

In the past I have used, asparagus, zucchinis (yellow & green), broccoli, eggplants, capsicums, kale and purple spinach. Be creative and see what you have available in your fridge. Taste the rainbow!

Directions:

1.Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.

2.Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.

3.For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.

4.In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.

5.Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.

6.Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.

7.Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

8.For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.

9.In a skillet, add oil and sauté the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F or can be eaten cold if you like it.