If I’m out to prove you don’t need to eat eggs for breakfast, then I better re-create a dish that’s essentially all eggs. You can customize this quiche to your liking by using substitutions for any of the veggies try spinach, green bell pepper, or caramelized onions. Just be sure you cook the veg before adding it to the filling. The Red Pepper Relish (this page) is what makes this quiche taste nostalgic for me though. My dad would always have chile relish at breakfast with our scrambled eggs, so it’s the only thing I know, and it’s essential!
Ingredients
Prep ahead
- The Parm
- The Red Pepper Relish
Pastry
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon sea salt
- 1 cup cold vegan butter, cubed
- ½ cup ice-cold water
Filling
- 1 vegan chicken-flavored bouillon cube dissolved in 1 cup hot water, or 1 cup low-sodium vegetable stock
- 2 cups thinly sliced leeks
- 2 cups sliced cremini mushrooms (about 5 ounces)
- 1 cup diced asparagus (1-inch pieces)
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped tarragon
- 16 oz (450 g) brick medium-firm tofu
- ¼ cup nutritional yeast
- 0.33 cup chickpea flour
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon mustard powder
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
How to Make It
- To make the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the cubed butter with a pastry blender until a crumblike texture is formed with small pea-size pieces of butter throughout. Create a well in the center of the mixture and pour in the water. I fill a cup with ice and water to ensure that the water is very cold. Just make sure you don’t get ice cubes in the pastry. Fold the pastry together a few times with a spatula until just mixed but still crumbly. Do not overmix the pastry!
- Portion half of the pastry on a large piece of plastic wrap. Lift the sides of the plastic over the pastry to bring it together and gently form a ball. Finish wrapping the pastry in the plastic and gently flatten into a thick disk. Do the same with the other half. Refrigerate the pastry for at least 15 minutes before rolling out. You can also leave it up to 24 hours in the fridge, but it may need to sit at room temperature for 5 minutes to soften slightly before rolling out. You only need one portion for the quiche, so you can save the other half for another recipe, or roll it out as directed, place it in a pie pan, and freeze it for later. Bake the shell, without thawing, as directed below.
- Have ready a 9-inch pie pan. Flour the work surface, your hands, and a rolling pin and roll out one portion of the pastry to a round ⅛ to 3/16 inch thick, stopping every couple of rolls to make sure the pastry isn’t sticking. Gently lift the pastry and lightly flour underneath as you go.
- The pastry should be at least 3 inches wider than your pie pan all around. Roll the pastry over the floured rolling pin, transfer it to the pie pan, and roll it over the top of the pan. Gently press the pastry into the bottom and sides of the pan. Trim the excess evenly, leaving ¼ inch to work with around the edge. Fold the excess up onto the rim of the pan and gently pinch evenly all around the circumference to create a beveled edge. Prick the bottom and sides of the pastry with a fork. Freeze for 15 minutes.
- Preheat the oven to 425°F.
- Cut a square of parchment paper larger than the pie pan so it covers the sides. Fill about halfway to the top edge of the pan with pie weights or any kind of dried bean. Bake for 12 minutes. Remove the parchment paper and pie weights and bake another 2 to 3 minutes until the edges are just turning golden brown. Remove the crust from the oven, leaving it in the pie pan to cool on a wire rack. Turn the oven temperature down to 350°F.
- While the crust is baking, make the filling. If using vegetable stock, you might need to add up to 1 teaspoon salt, as the bouillon tends to be saltier. In a large pan over medium heat, sauté the leeks (reserving 2 tablespoons for the topping), mushrooms, and asparagus in the olive oil for 3 minutes until the greens are brighter and about half cooked. Add the shallot, garlic, salt, and pepper, stir to combine, and cook for another 2 minutes.
- Add the sage and tarragon and cook for another minute, then turn off the heat.
- Drain the tofu and pat dry of excess moisture with a tea towel or paper towel. In a bowl, mash the tofu with a fork so it’s well crumbled and combine with the remaining ingredients until all the tofu is well coated. Fold in the sautéed veggies and the stock and stir to combine well.
- Spread the filling in an even layer in the pie crust. Top with the 2 tablespoons reserved sliced leeks and The Parm.
- Bake for 40 minutes. The top should have a golden brown crust, and a toothpick inserted in the center should come out mostly clean.
- Allow the quiche to cool for at least 20 minutes before slicing and serving. It should be warm but not piping hot. Top servings with the relish. Refrigerate any leftovers for up to 5 days.
