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).
Instructions:
- 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.
Enjoy!
