Red Pepper and Zucchini Quiche

Red Pepper and Zucchini Quiche Recipe from France - Vegetarian

Region / culture: France | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Red Pepper and Zucchini Quiche is a delicious and savory dish that is perfect for any meal of the day. This recipe combines the flavors of red bell peppers, zucchini, and fresh basil in a creamy tofu filling, all nestled in a crispy cornmeal crust. Whether you are looking for a hearty breakfast, a light lunch, or a satisfying dinner, this quiche is sure to please your taste buds.

History

Quiche is a classic French dish that originated in the Lorraine region of France. Traditionally made with a pastry crust, eggs, cream, and various fillings such as cheese, vegetables, and meats, quiche has become a popular dish around the world. This recipe puts a unique twist on the traditional quiche by using tofu as a creamy and protein-rich filling, making it a healthier alternative without sacrificing flavor.

Ingredients

0.33 cup olive oil
2 tsp olive oil
1.5 cup chopped onion
1.5 tsp salt
2 medium red bell peppers, diced
1.5 cup coarsely grated zucchini
2 medium cloves garlic, minced
1 cup low-fat firm silken tofu (8 oz)
1 large egg
2 tsp dijon mustard
0.5 tsp freshly ground pepper
0.5 cup chopped fresh basil
2 tbsp pine nuts
0.5 tsp salt
1.33 cup all-purpose flour
0.25 cup yellow cornmeal
1 tsp sugar

How to prepare

For the cornmeal crust:
In a large bowl, mix together flour, cornmeal, sugar, and salt using a fork.
Gradually stir in 0.33 cup of oil.
Using your fingertips, blend the mixture until crumbly.
Sprinkle in 3 tbsp of cold water, tossing with a fork until the mixture clumps together (the dough will seem crumbly).
Turn the dough out onto a lightly floured surface and knead it several times using the heel of your hand.
Press the dough into a disk.
Preheat the oven to 400°F (204°C) and coat a 9.5-inch round tart pan with a removable bottom with cooking spray.
Overlap 2 sheets of plastic wrap on a work surface to make a 24 x 18 inches rectangle.
Unwrap the dough and center it on the plastic wrap.
Cover it with 2 more sheets of overlapping plastic wrap.
Roll out the dough into a rough 11.5-inch circle.
Discard the top sheets of plastic.
Lift the bottom sheets of plastic and the dough onto a rolling pin.
Carefully position the rolling pin and dough over the prepared pan, then unroll the dough into the pan.
Discard the remaining plastic wrap.
Gently press the dough into the bottom and up the sides of the pan.
Run the rolling pin over the rim to trim the edges, using the trimmings to patch the crust if necessary.
Cover the crust with plastic wrap and refrigerate it for 20 minutes.
Pierce the bottom of the crust in several places with a fork.
Place a large piece of parchment paper or foil on the crust and fill it with pie weights or dried beans.
Place the tart on a baking sheet and bake it for 8 minutes.
Remove the paper and weights, then bake until the crust begins to turn golden, which should take about 10 to 12 minutes more.
Let the crust cool in the pan on a wire rack.
Reduce the oven temperature to 350°F (177°C).
Meanwhile, in a large nonstick skillet, heat 2 tsp of oil over medium-high heat.
Add the onion and 0.5 tsp of salt, and cook, stirring often, until softened but not browned, which should take about 2 to 3 minutes.
Add the bell peppers, zucchini, and garlic, and cook, stirring, until the vegetables have wilted and most of the liquid has evaporated, which should take about 2 to 3 minutes.
Transfer the mixture to a large bowl and let it cool completely.
In a food processor, puree the tofu.
Add the egg, mustard, pepper, and remaining 1 tsp of salt, and process until very smooth, stopping once or twice to scrape down the sides of the work bowl with a rubber spatula.
Add the tofu mixture to the bowl with the vegetables, then add the basil and stir until well blended.
Pour the mixture into the cooled crust, spreading it evenly.
Sprinkle the top with pine nuts.
Bake the quiche until the filling has just set, which should take about 35 to 45 minutes.
Set the tart pan over a large can, then carefully remove the side of the pan.
Using 2 metal spatulas, lift the quiche and place it on a large serving platter.
Cut the quiche into wedges.

Variations

Add cooked crumbled bacon or sausage for a meatier version of the quiche.
Substitute other vegetables such as mushrooms, spinach, or cherry tomatoes for a different flavor profile.
Use different herbs such as thyme, oregano, or parsley to customize the taste of the quiche.

Cooking Tips & Tricks

Be sure to thoroughly drain the tofu before pureeing it in the food processor to remove excess moisture and ensure a creamy texture.

- Pre-baking the crust before adding the filling helps prevent a soggy bottom and ensures a crisp and flaky crust.

- For a golden brown and crispy top, sprinkle the quiche with pine nuts before baking.

- Let the quiche cool slightly before slicing to allow the filling to set and hold its shape.

Serving Suggestions

Serve Red Pepper and Zucchini Quiche warm or at room temperature with a side salad or fresh fruit for a complete and satisfying meal.

Cooking Techniques

Preheat the oven to the specified temperature before starting the recipe to ensure even cooking.

- Use a food processor to puree the tofu for a smooth and creamy filling.

- Be sure to cool the vegetable mixture before adding it to the tofu filling to prevent the eggs from cooking prematurely.

Ingredient Substitutions

Substitute olive oil with vegetable oil or melted butter for the crust.

- Use any type of bell pepper in place of red bell peppers.

- Replace zucchini with yellow squash or eggplant for a different texture.

Make Ahead Tips

Red Pepper and Zucchini Quiche can be assembled and baked ahead of time, then reheated in the oven before serving. Store any leftovers in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the quiche with fresh basil leaves or a sprinkle of grated Parmesan cheese for an elegant touch. Serve on a decorative platter or individual plates for a beautiful presentation.

Pairing Recommendations

Pair Red Pepper and Zucchini Quiche with a crisp green salad, roasted vegetables, or a side of fresh fruit for a well-rounded meal. For a beverage, consider serving with a glass of white wine or sparkling water with lemon.

Storage and Reheating Instructions

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place the quiche in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Red Pepper and Zucchini Quiche contains approximately 280 calories.

Carbohydrates

Each serving of Red Pepper and Zucchini Quiche contains approximately 25 grams of carbohydrates.

Fats

Each serving of Red Pepper and Zucchini Quiche contains approximately 15 grams of fats.

Proteins

Each serving of Red Pepper and Zucchini Quiche contains approximately 8 grams of proteins.

Vitamins and minerals

Red Pepper and Zucchini Quiche is a good source of vitamin C, vitamin K, vitamin A, and potassium.

Alergens

This recipe contains soy (tofu) and pine nuts, which may be allergens for some individuals.

Summary

Red Pepper and Zucchini Quiche is a nutritious and balanced meal option, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Red Pepper and Zucchini Quiche is a flavorful and nutritious dish that is perfect for any occasion. With a crispy cornmeal crust, creamy tofu filling, and a medley of vegetables, this quiche is sure to become a favorite in your recipe collection. Enjoy it for breakfast, lunch, or dinner, and savor the delicious flavors in every bite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining, and the smell of fresh basil wafted through the air. I was at the local farmers market, browsing through the stalls filled with vibrant fruits and vegetables, when I stumbled upon a stand overflowing with bright red peppers and crisp zucchinis.

As I picked up a zucchini to inspect its firmness, a gentle voice behind me said, "Ah, those are perfect for a quiche." I turned around to see an elderly woman with a twinkle in her eye and a warm smile on her face. She introduced herself as Mrs. Jenkins, a retired chef who had traveled the world in search of new and exciting recipes.

Mrs. Jenkins went on to tell me about the red pepper and zucchini quiche, a dish she had learned to make during her time in France. She described how the sweetness of the red peppers paired perfectly with the earthy flavor of the zucchinis, all nestled in a flaky, buttery crust. My mouth watered just thinking about it.

I couldn't resist asking Mrs. Jenkins for the recipe, and to my surprise, she agreed to share it with me. We spent the rest of the afternoon chatting about our love for cooking and exchanging stories of our favorite recipes. By the time I left the farmers market, I had a handwritten recipe card in my hand and a newfound friend in Mrs. Jenkins.

That evening, I set to work in my kitchen, gathering all the ingredients I needed to make the red pepper and zucchini quiche. As I chopped the vegetables and whisked the eggs, I couldn't help but think of Mrs. Jenkins and the joy she brought into my life that day. I felt a connection to her through the shared love of cooking and the recipe she had passed down to me.

The quiche turned out beautifully, with a golden brown crust and a colorful filling bursting with flavor. As I took my first bite, I closed my eyes and savored the taste of the red peppers and zucchinis mingling together in perfect harmony. It was a dish that warmed my soul and reminded me of the power of food to bring people together.

From that day on, the red pepper and zucchini quiche became a staple in my kitchen. I made it for family gatherings, potlucks with friends, and even just for myself on lazy Sunday mornings. Each time I served it, I thought of Mrs. Jenkins and the kindness she had shown me in sharing her recipe.

Years passed, and Mrs. Jenkins became a dear friend to me. We would often meet at the farmers market, browsing through the stalls and sampling the latest offerings. We exchanged recipes, cooking tips, and stories of our culinary adventures. Mrs. Jenkins became like a grandmother to me, imparting her wisdom and love of cooking with every dish she shared.

One day, Mrs. Jenkins passed away, leaving behind a legacy of delicious recipes and cherished memories. I was heartbroken at the loss of my dear friend but grateful for the time we had spent together. As I flipped through my recipe box, I came across the faded card with the red pepper and zucchini quiche recipe written in Mrs. Jenkins' elegant handwriting. Tears welled up in my eyes as I realized the precious gift she had given me that day at the farmers market.

I continued to make the red pepper and zucchini quiche, sharing it with loved ones and passing on Mrs. Jenkins' legacy to the next generation. The recipe became more than just a dish; it was a symbol of friendship, love, and the joy of cooking. And every time I took a bite of that delicious quiche, I felt Mrs. Jenkins' presence with me, guiding me in the kitchen and reminding me of the power of a shared meal.