Deep-dish Sun-dried Tomato Quiche

Deep-dish Sun-dried Tomato Quiche Recipe: Vegetarian Delight

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Deep-dish Sun-dried Tomato Quiche is a savory and satisfying dish that is perfect for brunch, lunch, or dinner. This recipe combines the rich flavors of sun-dried tomatoes, artichokes, and capers with a creamy tofu filling, all nestled in a hearty whole grain pastry crust.

History

Quiche originated in France and is traditionally made with a pastry crust filled with a savory custard mixture of eggs, cream, and various ingredients such as cheese, vegetables, and meats. This recipe puts a vegan twist on the classic quiche by using tofu as the base for the filling, making it a healthier and cruelty-free alternative.

Ingredients

Pastry

2 cups whole wheat pastry flour
0.33 cup rolled oats
0.25 tsp sea salt
0.33 cup "lite" silken tofu
1 tbsp olive oil
1 tbsp brown rice syrup
0.33 cup + 1 tbsp ice water

Filling

1 x 3 oz (85 g) package dry-packed sun-dried tomatoes
1 cup boiling water
0.5 cup enriched soymilk
2 tbsp lemon juice
2 tsp olive oil
0.25 tsp crushed red peppers
4 cloves garlic, minced
1 large shallot, minced
0.5 cup sliced scallions
1 x 13.75 oz (390 g) can artichokes, cubed
2 tbsp capers, rinsed
2 tbsp chopped fresh basil leaves
1 x 12.3 oz (349 g) package "lite" silken tofu, plus remainder from pastry
3 tbsp mild white miso
0.25 cup dry sherry or apple cider
0.33 cup mashed-potato flakes
0.33 cup nutritional yeast
0.25 tsp ground turmeric
1 tsp dried basil

How to prepare

Pastry

Lightly spray a 9.5-inch deep-dish pie plate with olive oil.
Place flour, oats, and salt in a food processor, and pulse to mix.
Add tofu, oil, and rice syrup, and blend.
With the motor running, pour ice water through the feed tube and process until the mixture comes together in a ball.
Turn the mixture onto a lightly floured work surface.
Sprinkle the dough lightly with flour and roll it out to a thickness of 0.13 to 0.25 inches.
Press the dough into the prepared pan and trim the edges, leaving a 1-inch overlap.
Using your thumb and forefinger, press a decorative edge alongside and around the top edge.
Set the dough aside in the refrigerator.

Filling

Preheat the oven to 375°F (191°C).
Combine tomatoes and water in a small bowl and set aside.
Combine soymilk and lemon juice in a nonreactive bowl and set aside.
Heat oil and crushed red peppers in a 10-inch skillet over medium-high heat for about 1 minute.
Add garlic, shallots, and scallions, and sauté for 3 minutes.
Reserving the soaking liquid, add tomatoes, artichokes, capers, and chopped basil to the pan.
Reduce the heat to medium-low and cook the mixture for 5 minutes, stirring occasionally.
Place tofu in a food processor and blend until smooth.
Place miso in a small bowl, add sherry, and blend with a fork until smooth.
Add the miso mixture, soymilk mixture, and reserved soaking liquid to the tofu and process.
Add potato flakes, yeast, and ground turmeric, and process.
Fold the tofu mixture into the artichokes and mix thoroughly.
Spoon the mixture into the pie shell and sprinkle with dried basil.
Place on the middle rack in the oven.
Bake for 35 minutes or until lightly browned.
Remove from the oven and let it stand for 15 minutes.
Serve lukewarm.

Variations

Add diced bell peppers or spinach to the filling for extra color and flavor.
Use different herbs such as thyme or oregano to change up the flavor profile.
Top the quiche with sliced cherry tomatoes before baking for a burst of freshness.

Cooking Tips & Tricks

Make sure to press the dough evenly into the pie plate to ensure an even crust.

- Be sure to drain the sun-dried tomatoes well before adding them to the filling to prevent excess moisture.

- Let the quiche cool for at least 15 minutes before serving to allow the filling to set.

Serving Suggestions

Serve this quiche with a side salad of mixed greens dressed with balsamic vinaigrette for a complete meal. It also pairs well with roasted vegetables or a bowl of soup.

Cooking Techniques

Preheat the oven to the correct temperature to ensure even baking.

- Use a food processor to blend the tofu filling until smooth and creamy.

- Allow the quiche to cool slightly before slicing to prevent the filling from falling apart.

Ingredient Substitutions

Use regular all-purpose flour instead of whole pastry flour for the pastry crust.

- Substitute almond milk or coconut milk for the enriched soymilk in the filling.

- Replace the sun-dried tomatoes with roasted red peppers or olives for a different flavor profile.

Make Ahead Tips

This quiche can be assembled ahead of time and stored in the refrigerator overnight. Simply bake it the next day when ready to serve.

Presentation Ideas

Garnish the quiche with fresh basil leaves or a sprinkle of nutritional yeast before serving for a pop of color and flavor. Serve it on a decorative platter for a beautiful presentation.

Pairing Recommendations

Pair this quiche with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a refreshing accompaniment. It also goes well with a fruity iced tea or sparkling water with lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 38g

Dietary Fiber: 5g

Sugars: 4g

Fats

Total Fat: 10g

Saturated Fat: 1g

Trans Fat: 0g

Proteins

Protein: 11g

Vitamins and minerals

Calcium: 120mg

Iron: 3mg

Vitamin A: 200IU

Vitamin C: 10mg

Alergens

Contains: Wheat, Soy

Summary

This Deep-dish Sun-dried Tomato Quiche is a good source of protein, fiber, and essential vitamins and minerals. It is relatively low in calories and contains healthy fats from olive oil and tofu.

Summary

Deep-dish Sun-dried Tomato Quiche is a delicious and nutritious dish that is perfect for any meal of the day. With a flavorful filling and a hearty whole grain crust, this vegan quiche is sure to satisfy your cravings for a savory treat. Enjoy it with your favorite side dishes and beverages for a complete and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was at a farmer's market browsing through the vibrant produce when I noticed a small stand selling sun-dried tomatoes. Intrigued, I struck up a conversation with the farmer, who shared with me his family recipe for a deep-dish sun-dried tomato quiche.

As he spoke, I could see the passion and pride in his eyes as he described how his grandmother used to make this quiche for special occasions. He explained that the key to the recipe was the sun-dried tomatoes, which added a rich and intense flavor to the dish.

I knew right then and there that I had to try making this quiche for myself. I purchased a bag of sun-dried tomatoes from the farmer and rushed home to begin my culinary adventure.

The first step was to make the crust for the quiche. I remembered my own grandmother teaching me how to make a flaky and buttery pie crust, so I set to work mixing flour, butter, and water until a smooth dough formed. I pressed the dough into a deep-dish pie pan, making sure to create a sturdy and even base for the quiche.

Next, I prepared the filling for the quiche. I diced onions and garlic, sautéed them in olive oil until they were golden and fragrant, and then added the chopped sun-dried tomatoes. The aroma that filled my kitchen was heavenly, a combination of sweet and savory that made my mouth water.

I whisked together eggs, cream, and seasonings, then poured the mixture over the sun-dried tomato filling. I sprinkled a generous amount of grated cheese on top, knowing that it would melt into a gooey and delicious layer as the quiche baked in the oven.

As the quiche baked, I couldn't resist peeking through the oven door to watch it puff up and turn a golden brown. The smell that wafted through my kitchen was irresistible, a tantalizing blend of cheese, tomatoes, and herbs that made my stomach growl in anticipation.

When the quiche was finally done, I carefully removed it from the oven and let it cool for a few minutes before slicing into it. The first bite was pure bliss – the buttery crust gave way to a creamy and flavorful filling that was bursting with the robust taste of sun-dried tomatoes.

I couldn't believe how delicious the quiche turned out, and I knew that this recipe would become a staple in my culinary repertoire. I made it for family gatherings, potlucks, and even as a special treat for myself on lazy Sunday mornings.

Over the years, I have shared this recipe with friends and relatives who have all fallen in love with its rich and comforting flavors. Each time I make it, I think back to that warm summer day at the farmer's market when I learned the secret to creating the perfect deep-dish sun-dried tomato quiche.

Now, as I pass this recipe down to future generations, I hope that it brings them as much joy and satisfaction as it has brought me. Cooking is a journey of discovery, and this quiche recipe will always hold a special place in my heart as a reminder of the simple pleasures that can be found in a well-loved dish.