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.
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
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:
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 tofu1/4 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
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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
(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!
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!
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| First time, with leeks and broccoli and mushroom |
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| First time, with orange pepper and white onion (use red onion!) |
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| First time, with leeks (also decorating the top) |
Here with broccoli and 2 crusts (the above makes a LOT for just one quiche):
