Vegan Quiche With Mushrooms And Shallots And A Herb Crust Recipes

VEGAN QUICHE

Steps:

• If your pie crust isn't already blind-baked (partially baked) do that now. Here's how:Preheat oven to 400°F (200 °C) with a large metal baking tray in there as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for about 17 minutes or until the edges of the crust are just beginning to turn a very gentle golden brown. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for around 7 to 8 minutes more, or until the bottom of the crust is just beginning to turn a gentle golden brown. Remove from the oven. It's ok if the crust is warm when you add the filling. If using a store bought pie crust follow the directions on the box.
• Once the pie crust is ready, preheat oven to 350°F (175 °C) with a metal baking tray on the bottom shelf of the oven.
• OPTIONAL STEP - If you aren't opposed to using a bit of oil, a quick brush of any neutral liquid oil all over the blind-baked crust before adding the filling, will create a seal and keep the bottom even crisper.
• To a blender add all of the custard filling ingredients. Blend until smooth. Don't be alarmed by the strong chickpea flour smell/taste. Once cooked you won't notice it.
• Place your chosen add-ins into the pie crust, reserving a few bits and pieces to decorate the top, spreading them out evenly and filling it no more than half way up.
• Pour the custard filling over the add-ins in the pie crust until the top of the custard is almost at the top of the crust but not quite.
• Decorate with the reserved add-ins then carefully lift and place on the lowest shelf of the oven, on the baking tray that you preheated in there. Being near the bottom of the oven and on a hot metal tray will keep the bottom crisper.
• Bake the quiche for 40 minutes, or until the center is just set. Don't overbake it. If you poke it in the centre gently with your finger it should be just set, soft and yielding with a very slight wobble.
• Remove from the oven and allow to rest for at least 20 minutes before attempting to cut. It's delicious warm or cold.
• You might have some excess custard filling depending on how many add-ins went in and how dense they are. Pour leftovers (along with a few random add-ins), into greased ramekins or a muffin pan and bake them with the quiche, or after, for 10 to 15 minutes or until set with a slight wobble.

HERB AND MUSHROOM QUICHE - FROM GET CRACKING!

Steps:

• Preheat oven to 375*.
• If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
• Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
• Stir in seasonings and set aside to cool slightly.
• Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
• Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
• Let rest for 10 minutes before serving.

MUSHROOM SHALLOT QUICHE

Steps:

• For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
• Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
• Preheat oven to 400°F Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
• For filling:.
• Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
• Preheat oven to 350°F Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.
• Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.