I never thought I would be making homemade quiche, let alone cute mini size ones – I even made the crust! This was the perfect week to make quiche, seeing that we are exploring France. After the dish was made, I was pondered on why it’s called Quiche Lorraine, and found the reason – read it here.
We combined two recipes together for this. I used the filling from one recipe, and the crust from a second recipe.
Here is what we used to make the filling:
-1 tablespoon olive oil
-1/2 large onion, chopped
-1 clove garlic, minced
-1/2 package silken tofu
-1/6 cup nutritional yeast
-1/2 cup kale, boiled and chopped
-4 strips vegan bacon, fried and chopped
-salt as needed
-pepper as needed
We used half the quantities listed on the original recipe (except for the kale) because it initially was set for making a whole pastry pie.
Here is how to make the homemade crust (pretty cool if I say so myself):
-1 cup flour
-1/2 cup of Earth Balance butter, chilled
-3 tablespoon ice water
And these are the supplies we used for it:
-mug with rim ~3″ in diameter (we later changed to a larger diameter mug)
-regular muffin pan
-lentil beans to weigh down the pastry to keep the crust from bubbling up
We started with the filling – the first thing we did was boil the kale for a few minutes until it turned bright green, then drained the water. Sauteed the onions and the garlic until soft, added half that mixture to the food processor with the tofu, nutritional yeast, and olive oil (I was supposed to add the olive oil afterward with the rest of the ingredients, but it turned out fine). After the tofu looked like it was blended enough, I mixed it with the rest of the onion, kale, a lot of salt and pepper (it tasted pretty bland without), all in a large bowl.
The best part of this experience was making the crust.
We couldn’t find shortening, which the original recipe called for, aside from Crisco which we refused to buy due to its insanely unhealthy ingredients (about as bad as it gets). Our alternative was to use more EB butter, simply putting in double the amount which accommodated the missing shortening just fine.
The flour and salt was sifted to aerate it, allowing the butter to more smoothly mix in. Then the butter is “cut in” – which we learned means that it is broken into smaller pieces (preferably with a special tool that we don’t own), getting chopped smaller as it mixes with the flour into a crumby texture. Finally, a very small amount of water is added (3tbsp), which is enough to create a dough ball that can be rolled out.
It was pretty satisfying to roll out the dough and cut out perfect circles with the twist of a coffee mug. After the fourth circle we suspected that they were too small and tried one out in our muffin pan. Maybe a mini muffin pan isn’t the same as a regular muffin pan, because the disc only filled the bottom. Easy problem to solve: we simply changed a mug that had a larger diameter.
We put the mini crust into the individual cups and added lentils to weigh the pastry down while they are baking in the oven before we put the filling on top. Lentils were a little too small when trying to remove them (maybe bigger beans would be better), but it still worked, we removed the lentils pretty slowly and carefully.
Scooped some filling into each mini quiche and some fried veggie bacon (fried them earlier). They were too stiff and hard for me to cut through, so Mike helped chop them like bacon bits (good job, Mike). In fact, next time we can just buy bacon bits for much less – and they are vegan, which I didn’t know until today.
The final product looked great and it taste pretty good. Might try it with cheese next time or something more filling like cooked veggie ham slices.
Side note: Not only did the filling look like onion dip, it also sort of tasted like it too, but definitely way better. I would think biting straight into onion dip would be pretty disgusting.
(And as always, thank you to Mike for the photos!)