Chef:  Cathy-Katin Grazzini
Makes:  24 mini-quiches ~ or ~ 12  3” individual quiches ~ or ~ pie
Prep Time:  1 1/2  hours for mini or individual/45 min pie
Cook Time:  15 – 20 minutes
Total Time: 1 3/4 hours for individual/1 hour pie 

Ingredients 

Veggies

  • 2 golden, red or Chioggia beets; peeled and minced
  • 1 lb spinach or mixed baby leafy greens (kale, chard, collards)
  • 1 lg red onion, medium dice
  • 1 medium or 3 small purple or orange flesh potatoes
  • 1 lg crown of Broccoli, divided into small florets
  • Dry vermouth or veggie broth to deglaze sautéed onions

Custard

  • 1 T tapioca flour
  • 1 T arrowroot (called araroot in South Asian grocery)
  • 2 T nutritional yeast
  • ½ t pink salt, sulfurous black salt (called kala namak in South Asian grocery)  (optional)
  • ½ t kosher or sea salt
  • ¼ t ground white pepper
  • ½ t granulated garlic
  • ½ t granulated onion
  • ½ t ground turmeric
  • 1 t apple cider vinegar
  • ¼ c silken tofu
  • 1 c almond or other plant milk

Dough

  • 2 c chickpea flour (Besan in S. Asian grocers)
  • 1 T nutritional yeast
  • ½ t  sea or kosher salt
  • Pinch of ground white pepper
  • 2 t arrowroot
  • 1 T freshly ground flax seed
  • 1 T aluminum free baking powder
  • 1/3 c water

Directions

  1. Preheat oven to 450 degrees F, 230 degrees C

Veggies

  1. Dice beets, sweet potato and onion.  (If you’re making mini quiches, dice smaller)
  2. Over medium high flame, dry saute onion stirring constantly until caramelized.  
  3. Deglaze with vermouth or veggie broth.
  4. Wilt baby greens.
  5. Steam other veggies separately until soft, but not mushy.

Custard

  1. In blender or food processor, combine custard ingredients and blend until smooth.
  2.  Heat in a saucepan, stirring constantly until it thickens and becomes more difficult to stir. 

Dough

  1. In a food processor, combine dough ingredients and blend.  
  2. While the machine is running, VERY gradually add 2/3 of the water until dough forms a ball (be patient, flour takes time to re-hydrate and it’s easy to overshoot the mark).
  3. Remove the dough.  Dust a board with chickpea four and roll out.  1/16 for mini quiches; 1/8” larger quiches.
  4. Dust dough surface and roll.  Flip, dust and roll and keep flipping, dusting and rolling until you achieve the desired thickness.  
  5. Line tins or pie dish with parchment paper.  Cut out dough to create mini quiches, individual or a pie..

Putting quiches together

  1. Combine all veggies for medley ~ or ~ distribute caramelized onions to each separate bowl of veggies for more distinctive and colorful look.
  2. Stir in sufficient custard to medley or separate bowl(s) until well coated.  
  3. Spoon into dough cups, filling completely.
  4. After you’ve constructed quiche, bake.   Because all the veggies are cooked, baking will be relatively fast.  The larger the mini quiche/quiche the longer it will take.  3” quiches can take 15-20 minutes; mini bite-size quiches may only need 10-15; 3" quiches can take 15 - 20 minutes; pie 20 minutes or more depending on your oven.
  5. Check often.  Wait for crusts to color up but do not overcook.

Tips 

  1. Top each mini bite size/quiche with a dollop of custard if you like.
  2. Make Chickpea Cracker with left over dough!  Gather up scraps and re-roll to 14” thickness, or thinner if you prefer.  Cut out with cookie or biscuit cutters.  Sprinkle on a bit of salt, coarsely ground pepper, &/or your favorite seeds or spices.  Bake for 3-8 minutes in a 400 degree oven, until lightly toasted.

Cathy Katin-Grazzini Plant Based Nutrition Coach and Culinary instructor.  Visit me at www.cathyskitchenprescription.com

 

 

 

 

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