Mittwoch, 12. Februar 2014

Veggie Quiche

Quiche? Egg-free? I was not so sure that this was going to work. But it did!

Ingredients for a Chard Quiche:

For the pastry:
  • 320g flour (I used wholewheat)
  • 150g margarine
  • 1 teaspoon of salt
  • 80-100ml of water (not pictured)

For the filling:
  • ca. 600g of chard (before removing inedible parts)
  • five small onions
  • 2 packs (~350g each) of firm silken tofu
  • as much garlic as you like
  • 200g of smoked tofu
  • 3 tablespoons of soy (or rice, spelt...) cream
  • 3 tablespoons of yeast flakes
  • 3 tablespoons of olive oil (plus some for frying)
  • 4 tablespoons of starch
  • 1 teaspoon of cayenne pepper
  • a little bit of freshly ground black pepper
  • 1 1/2 teaspoons of kala namak salt
  • 2 tablespoons of fenugreek
  • 2 tablespoons of paprika
  • some freshly ground nutmeg

This should also work great with leeks or Brussel sprouts (as my friend Hanna did in her blog - which is where you can find the recipe that I am basing my recipe on).  


  • Make the pastry first. 
  • Mix flour, 80-100ml of water, 150g of margarine and one tsp of salt and knead.
  • The dough will be crumbly for a while, so don't despair. 
  • Once the dough is nice and smooth either wrap it in cling film or put it in a container and allow the dough to rest in the fridge for 30 minutes.

  • Cut off the bottom part of the chard. 
  • Separate all the leaves and wash them. 
  • Then cut out the thick white stem, and cut it in small chunks.

  • Cut up the onions. No need to chop them finely, it's ok, if they're a bit bigger.
  • Roast them in a pan.  

  • Place the peeled cloves of garlic on a firm surface and press down on them with a big knife (not cutting, but rather flattening them).
  • Chop up the garlic.
  • Once the onions have gotten a nice roast, add the garlic to the pan and continue roasting.

  • Add the sliced chard stems to the pan. 
  • Lightly season with salt. 
  • Chop up the green leafy parts of the chard and add them to the pan. 

  • Turn down the heat and allow the veggies to absorb the rest of the heat.
  • Preheat your oven to 180°C/350°F.
  • In the meantime, add the silken tofu to a medium bowl. Add black pepper, cayenne pepper, nut meg, paprika, fenugreek and kala namak salt. 

  • Blend until you get a nice and smooth mixture. 
  • Add soy cream, olive oil, yeast flakes and starch and blend again.
  • Take the dough out of the fridge. 
  • Line a springform pan with parchmen paper at the bottom. 
  • Spread the dough thinly in the pan, bringing the crust up to ca. 2.5cm (1 inch) on the sides.
  • Poke small holes into the bottom part of the pastry using a fork.

  • Prebake the pastry for 10 minutes at 180°C/350°F.
  • Cut the smoked tofu in small cubes and add it to the veggie mixture in the pan. 

  • Admire the steaming beauty. Dream about how wonderful this would be with a bit of soy cream and fettuccini. Remember that you're making a quiche! Also remember that you need to try creamed chard fettuccini with smoked tofu.

  • Take the pastry out of the oven. 
  • Add the veggie mixture to the pastry.
  • Add the silken tofu cream on top.
  • Mix well.

  • Bake for 35 minutes at 180°C/350°F.
  • After removing the quiche from the oven, let it rest for a few minutes. 
  • Then, using a sharp knife, cut around the edges to make sure none of the crust got stuck on the pan. 
  • Take off the outer part of the springform pan, slice the quiche and serve hot.