Quiche 'Lorrain'
๐ค๐๐ถ๐ฐ๐ต๐ฒ '๐๐ผ๐ฟ๐ฟ๐ฎ๐ถ๐ป' ๐ฟ
๐๐ฆ๐จ๐ข๐ฏ ๐ฒ๐ถ๐ช๐ค๐ฉ๐ฆ ๐ธ๐ช๐ต๐ฉ ๐ข๐ด๐ฑ๐ข๐ณ๐ข๐จ๐ถ๐ด, ๐ค๐ข๐ณ๐ข๐ฎ๐ฆ๐ญ๐ช๐ด๐ฆ๐ฅ ๐ฐ๐ฏ๐ช๐ฐ๐ฏ๐ด ๐ข๐ฏ๐ฅ ๐ต๐ฉ๐ฆ '๐๐ฆ๐ต๐ช๐ต ๐๐ฐ๐ณ๐ณ๐ข๐ช๐ฏ' ๐ค๐ฉ๐ฆ๐ฆ๐ด๐ฆ ๐ง๐ณ๐ฐ๐ฎ Petit Veganne.
I'm happy to finally share my improved quiche recipe! I wanted to make it lighter in texture. The breakthrough was to add silken tofu, but leave it in small chunks rather than blending it into a smooth batter.
This version of the recipe is quite extravagant, using artisanally made, cultured vegan cheese and asparagus. Feel free to substitute the cheese and asparagus with another filling, such as steamed or roasted broccoli and vegan bacon bits. Likewise, the caramelised onions could just as well be replaced by sauteed leeks, for example.
๐ฉ๐ฒ๐ด๐ฎ๐ป ๐พ๐๐ถ๐ฐ๐ต๐ฒ โ๐๐ผ๐ฟ๐ฟ๐ฎ๐ถ๐ปโ
Plant-based quiche with asparagus, caramelised onions and Petit Lorrain cheese from Petit Veganne.
๐ฅ๐ฒ๐พ๐๐ถ๐ฟ๐ฒ๐บ๐ฒ๐ป๐๐
For this recipe youโll need a mixing bowl, whisk, quiche dish, aluminium foil, oven and (ideally) some baking beads.
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
- vegan short-crust pastry (store-bought or homemade)
- 1 bunch asparagus spears (4-5 should do)
- 1 large onion, finely diced
- 1 tbsp balsamic vinegar
- 2 tsp brown sugar
- 200 ml soy cream
- ยฝ cup chickpea/gram flour
- 1 tbsp nutritional yeast
- 1 tbsp shiro miso (light-coloured)
- ยผ tsp English mustard powder (e.g. Colmanโs) or 1 tsp English mustard
- ยผ tsp garlic powder
- 1 tsp kala namak salt
- ยผ tsp turmeric
- 1 tbsp white vinegar
- -1/4 tsp bicarbonate of soda
- black pepper to taste
- 350 g silken tofu (not firm!)
- ยฝ a round of Petit Veganneโs Petit Lorrain cultured vegan cheese
- olive oil for sautรฉeing the onion
1. Preheat oven to 180 degrees Celsius (350 F).
2. Caramelise the onions: heat some olive oil in a pan on a medium heat and sautรฉe the finely diced onion until soft and translucent. Add balsamic vinegar and sugar and stir for a few minutes until caramelised. Set aside.
3. Pre-bake the pastry: grease your quiche dish with olive oil and lay the pastry into the dish. Prick the bottom all over with a fork. Cover with baking parchment and fill with baking beads. Cover top with tin foil and place on the middle shelf of the oven for 10-15 mins. Wait for the beads to cool a bit then remove them and set the dish aside.
4. Prepare the asparagus: snap off the woody ends of the asparagus spears and steam for just a few minutes until they are softer but still have a little bite to them. Plunge in a bowl of ice water to stop the cooking and preserve their colour.
5. Make the filling: in a mixing bowl, ๐๐ต๐ถ๐๐ธ together all the remaining unused ingredients ๐ฒ๐
๐ฐ๐ฒ๐ฝ๐ ๐๐ต๐ฒ ๐๐ถ๐น๐ธ๐ฒ๐ป ๐๐ผ๐ณ๐ ๐ฎ๐ป๐ฑ ๐๐ต๐ฒ ๐ฐ๐ต๐ฒ๐ฒ๐๐ฒ.
6. Add the ๐๐ถ๐น๐ธ๐ฒ๐ป ๐๐ผ๐ณ๐ and the caramelised onions to the bowl and STIR with a spoon until the tofu has broken up but small chunks still remain.
7. Assemble: Slice half the Petit Lorrain into 12 thin wedges, arrange clockwise in the pastry case. Pour the filling into the pastry case and lay the asparagus on top. Press the asparagus so that it is half-way submerged in the filling. Brush the asparagus with olive oil and sprinkle with a pinch of fine sea salt flakes.
8. Cover the quiche in aluminium foil, bake in the oven at 180 degrees Celsius for 15 minutes. Remove foil and bake another 5 mins or until golden brown. Keep an eye on it to make sure the crust doesnโt burn, as ovens behave differently.
9. Allow to cool completely before serving. Can be served cold or reheated.
Recipe by Tichoโs Table (tichostable.com) ๐ฟ
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