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
- 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
- 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
- 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
- Preheat oven to 450 degrees F, 230 degrees C
- Dice beets, sweet potato and onion. (If you’re making mini quiches, dice smaller)
- Over medium high flame, dry saute onion stirring constantly until caramelized.
- Deglaze with vermouth or veggie broth.
- Wilt baby greens.
- Steam other veggies separately until soft, but not mushy.
- In blender or food processor, combine custard ingredients and blend until smooth.
- Heat in a saucepan, stirring constantly until it thickens and becomes more difficult to stir.
- In a food processor, combine dough ingredients and blend.
- 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).
- Remove the dough. Dust a board with chickpea four and roll out. 1/16 for mini quiches; 1/8” larger quiches.
- Dust dough surface and roll. Flip, dust and roll and keep flipping, dusting and rolling until you achieve the desired thickness.
- Line tins or pie dish with parchment paper. Cut out dough to create mini quiches, individual or a pie..
Putting quiches together
- Combine all veggies for medley ~ or ~ distribute caramelized onions to each separate bowl of veggies for more distinctive and colorful look.
- Stir in sufficient custard to medley or separate bowl(s) until well coated.
- Spoon into dough cups, filling completely.
- 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.
- Check often. Wait for crusts to color up but do not overcook.
- Top each mini bite size/quiche with a dollop of custard if you like.
- 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