SWEETCORN TOFU QUICHE WITH OAT AND ALMOND CRUST
Ssssssh! Don't tell everyone, but this tasty recipe is actually vegan! It'll kick into touch any ideas you may have had that a) vegan food is dull, and b) you don't like tofu. This quiche tastes good, is easy to make, reheats well and is great cold too. DH, who claims not to like tofu, wolfed this one down! I classify this as a British recipe, partly because of the use of porridge oats (oatmeal).
Provided by Mrs B
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make pie crust - in a food processor or blender grind oats and sesame seeds to a coarse flour then add ground almonds and sunflower oil and 'pulse' to mix together: slowly pour 1/3 cup of water down the feeding tube while the processor is running at a slow speed and process until the mixture starts to hold or ball together: Press crust mixture into a lightly oiled 9-inch pie dish.
- Over a low-medium heat, saute sliced onion and pepper in 1 tablespoon oil for about 5 minutes until onions are transparent.
- Meanwhile, 'whizz' ground cashews, tofu, 1/2 cup water, cornstarch and herbs together in a food processor or blender until smooth; stir sweetcorn into this mixture.
- Arrange cooked onions and pepper evenly over the base of the pie crust, then spoon sweetcorn tofu mixture over the top.
- Sprinkle freshly ground black pepper over the quiche and bake it at 350 degrees F/180 degrees C for 35 minutes or until set.
- Remove from the oven and leave the quiche to stand for a few minutes minutes before serving.
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 3.2, Sodium 244.1, Carbohydrate 35.3, Fiber 5.9, Sugar 4.5, Protein 11.4
OAT ALMOND PIE CRUST
Make and share this Oat Almond Pie Crust recipe from Food.com.
Provided by TishT
Categories Pie
Time 55m
Yield 1 piecrust, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
- Transfer to a large bowl.
- Add the flour and mix well.
- Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
- Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
- Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
- Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
- Use the overhang to form a fluted edge.
- Place the crust in the freezer for at least 20 minutes.
- Fill the shell and bake it according to the directions of your specific recipe.
- *To bake the crust without a filling; Preheat the oven to 425°F.
- Line the prepared pie crust with aluminum foil and place it on a baking sheet.
- Bake for 8 minutes.
- Remove it from the oven and discard the foil.
- Bake for 7 minutes.
- Let the crust cool before filling.
Nutrition Facts : Calories 103.8, Fat 4.7, SaturatedFat 0.6, Sodium 1.2, Carbohydrate 13.5, Fiber 2.2, Sugar 0.2, Protein 3
QUICHE CRUST
Make and share this Quiche Crust recipe from Food.com.
Provided by swirlycinnacakes
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the flour and salt in a medium bowl. Cut in the shortenng with a fork or pastry cutter until the dough pieces are the size of peas.
- Sprinkle half of the water over the dough and mix until the water is absorbed.
- Sprinkle on the remaining water and continue to gently stir until the dough is moistened. Form the dough into a ball, wrap tightly in plastic wrap, and refridgerate.
- When chilled, unwrap the dough and place on a lightly floured surface.
- Roll out into a 12 inch circle and getly lay in a 9 inch pie pan.
- Cut off any excess dough with kitchen scissors or a kife and crimp the edge.
- Fill with whatever filling you'd like and bake in preheated oven (425 F) for 15 minutes.
Nutrition Facts : Calories 195.2, Fat 11.6, SaturatedFat 2.9, Sodium 97.7, Carbohydrate 19.9, Fiber 0.7, Sugar 0.1, Protein 2.7
QUICHE CRUST
A great crust for quiches. Use it with the Artichoke, Leek and Ham Quiche Filling #200905 or your own favorite filling. From Jan Roberts-Dominguez's "The Onion Cookbook". I've included both her by-hand and food processor directions. Preparation time includes chilling time.
Provided by Acerast
Categories Breads
Time 45m
Yield 1 10 - inch crust
Number Of Ingredients 6
Steps:
- Preparing the dough.
- By Hand:.
- In a large bowl, mix the flour with the salt.
- Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
- In a small bowl, whisk together the egg and ice water.
- Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
- Food Processor method:.
- Place the flour and salt into the work bowl of a food processor and pulse briefly.
- In a small bowl, whisk together the egg and ice water.
- As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
- Forming the crust:.
- Collect the pastry and form it into a ball on a lightly floured surface.
- Gently press the ball into a flat circle about 1 inch thick.
- Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
- It can be refrigerated overnight at this point or frozen for later use.
- When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
- Lightly butter a 10 inch quiche or pie pan.
- Gently press the dough into the pan.
- Tuck the excess dough under to form a thick edge.
- Crimp the edges decoratively with your fingers or a fork.
- Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
- Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.
Nutrition Facts : Calories 1706.3, Fat 114.3, SaturatedFat 56.7, Cholesterol 394.7, Sodium 1146.8, Carbohydrate 143.5, Fiber 5.1, Sugar 0.9, Protein 26.4
SPINACH AND MUSHROOM TOFU QUICHE
I have a question about step #3 in the cooking directions. It sates the following: In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. There is no broccoli in this recipe.
Provided by VegBear
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
- Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
- In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
- Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Nutrition Facts : Calories 273.4, Fat 16.2, SaturatedFat 3.6, Sodium 532.4, Carbohydrate 22.9, Fiber 4.4, Sugar 3.2, Protein 12.5
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