Zucchini Mushroom Quiche with Red Pepper Relish

-
Our neighbor Elsa gave us 4 beautiful fresh leeks from her garden. I had been planning to make my chickpea tart, but then I found a mushroom leek quiche in Vegan Comfort Classics that looked worth a try! Here's my slightly adapted version, using zucchinis and mushroom. The red pepper relish is amazing on crackers or anything else you might serve a chutney with.  If you don't have time to make the relish, cranberry sauce or mango chutney is pretty good with the quiche. The Parm is totally optional; I've made this several times and don't usually bother with it anymore.

Ingredients

1 large or 2 medium pie crusts; I like Wholly Wholesome or an easy whole wheat pie crust

Veggie saute:
2 T canola oil
2 C leeks or onion, diced
1-2 C mushrooms, sliced
2 C zucchini or broccoli, chopped
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp sage (or 1T fresh)
1 tsp tarragon

Tofu mix:
2 12-oz silken tofu
1/4 C nutritional yeast
1/3 C chickpea flour
1 T white vinegar
1 T lemon juice
1 T arrowroot or cornstarch
1 tsp mustard
1 tsp turmeric
1/2 tsp smoked paprika
1 C vegetable broth


Red pepper relish: 
2 T canola oil
1 C red onion, chopped
1 red pepper, chopped
5 cloves garlic, minced
1/2 tsp salt
1/2 tsp red pepper flakes
1 tsp mustard
1/3 C suger
1/3 C white vinegar

The Parm (optional)
1/3 C raw cashew
2 T nutritional yeast
1/2 tsp salt

Instructions

Pre-bake pie crust for 10 minutes in 425 degree oven. Let cool.

(Optional) Make The Parm: Combine cashews, nutritional yeast, and salt in a food processor until fine crumb is formed.

Saute leeks/onion, mushrooms, and zucchini/broccoli in oil for 3 minutes. Add garlic, salt, pepper, sage, and tarragon, stir, and cook another 2 minutes.

Drain tofu and put in a food processor with remaining ingredients (or hand mix/mash well). Fold tofu mix and broth into sauteed vegetables and combine. Spread filling into pie crust. If using leeks, can put some more on top, and optionally sprinkle on 2 T of The Parm. Bake at 350 degrees for 40 minutes.

Make the red pepper relish: Saute the pepper and onion 5 minutes in oil. Add garlic, red pepper flakes, salt, and mustard, and saute another 3 minutes. Add sugar and vinegar, bring to a simmer, and cook for 10 minutes until most of the liquid is absorbed. Let cool & serve with quiche!

Relish note: When I had too much marmalade and no red pepper, I substituted the marmalade in place of red pepper & sugar; it was a pretty good chutney!

First time, with leeks and broccoli and mushroom
First time, with orange pepper and white onion (use red onion!)



First time, with leeks (also decorating the top)


Here with broccoli and 2 crusts (the above makes a LOT for just one quiche):


Popular posts from this blog

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
Read more

Mushroom White Bean Gratin

-
Image
Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
Read more

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
Read more