Wednesday, August 14, 2013
VEGAN SPANISH POTATO AND CHORIZO OMELET-STYLE QUICHE
I'm always looking for ways to improve on my vegan quiche recipes. Today I had an idea for a quiche with the flavors of a Spanish potato omelet (called a tortilla) with chorizo. And I wanted to make sure that it could be easily cut and consumed while still warm from the oven, rather than waiting for it to cool first.
 |
| This is a slice cut while the quiche was still hot. |
The recipe below is the result of my "tinkering" and it made a delicious dinner with a big green salad (with some left over for lunches). The filling is smooth and creamy, with just enough spicy contrast from the sausage.
BRYANNA'S
VEGAN SPANISH POTATO AND CHORIZO OMELET-STYLE QUICHE
(can
be soy-free, gluten-free, corn-free-- see Cooking Tips)
Serves 6
LOWFAT
OIL PASTRY:
1/2 cup wholewheat pastry flour
7 Tbs unbleached white flour
(NOTE: OR use 1/2 cup white pastry
flour + 7 Tbs regular whole wheat flour)
3/8 tsp salt
3/8 tsp baking
powder
3/8 tsp sugar
3 Tbs olive oil
3 Tbs soymilk or nut milk
1/2 tsp lemon juice
FILLING
INGREDIENTS:
1 medium thin-skinned potato (4-5 ounces), steamed or microwaved until
just tender and cooled
1 Tbs olive oil
1 bunch green onions, trimmed, cleaned and
chopped
1/2 a large red bell pepper, seeded and
thinly sliced
3 to 4 ounces vegan chorizo OR 1 (92 g)
Field Roast Chipotle vegan sausage, crumbled
( I used the Field Roast option)
3/4 cup grated vegan cheese of choice (such as Daiya Mozza Shreds)
3/4 cup grated vegan cheese of choice (such as Daiya Mozza Shreds)
CREAMY
MIXTURE:
1 cup non-dairy milk
1/2 box (6 oz.) extra-firm SILKEN tofu OR medium-firm regular tofu, crumbled
1/4 cup chickpea flour
2 Tbs Go
Veggie! vegan soy parmesan OR walnut parmesan/Parma!,
or use my homemade recipe Walnut Parm from my book “World Vegan Feast”
2 Tbs cornstarch or wheat starch, OR plain
custard powder
1 Tbs nutritional yeast flakes
1 tsp chicken-style vegan bouillon powder
or paste
1/4 tsp. baking powder
1/4 to 1/2 tsp salt (or, for an eggy flavor, use 1/8 tsp Black Salt/KalaNamak plus 1/4 to 3/8 tsp regular salt)
1/8 tsp. turmeric (you won't need this if
you use custard powder)
GARNISH:
Smoked paprika
Making
the pastry crust:
Mix the dry ingredients in a bowl. In a
smaller bowl, whisk the milk with the lemon juice, and then with the oil.
Quickly stir the liquid mixture into the dry ingredients and mix briefly,
forming the pastry into a ball. If it's
too dry, add cold water just a few drops at a time until it holds together.
Don't over mix or the pastry will be tough.
If made ahead of time, place dough in a
plastic bag and refrigerate it until you're ready to roll it out (several hours
or even several days).
Preheat the oven to 425°F.
Roll out the dough on floured baking
parchment to fit a 9" or 10" tart or pie pan (roll out 12” in
diameter), which has been greased with Cake
Release. (If using a pie pan, just bring the pastry up to the inside top of
the pan and flute it, to make a shallow shell-- not over the edge, like an
American pie.) Trim the top edge neatly and prick the bottom and sides all over
with a fork.
Bake 5 minutes. Remove from oven (leave oven on). Cool the
pastry on a rack.
For
the Filling:
Grate the cooled, cooked potato and set
aside.
Heat the oil in a large nonstick skillet
over high heat. Sauté the green onions and bell pepper until wilted. Add the crumbled sausage and stir-fry for a
couple of minutes. Scrape onto a small cookie sheet and place in freezer to
cool quickly.
Blend the Creamy Mixture ingredients until
smooth in a blender.
Mix the cooled sausage mixture with the
grated potato.
Spread the mixture evenly over the pre-baked,cooled pie crust, sprinkle with the nondairy cheese, and pour the Creamy Mixture over it evenly. Sprinkle the top with a bit of smoked paprika.
Spread the mixture evenly over the pre-baked,cooled pie crust, sprinkle with the nondairy cheese, and pour the Creamy Mixture over it evenly. Sprinkle the top with a bit of smoked paprika.
Place the quiche in the oven and
immediately reduce the heat to 400° F. Bake 35 minutes. Cool on a rack for
about 30 minutes before serving.
This will keep well, refrigerated, for a
few days.
Nutrition Facts
Nutrition
(per serving): 340.2 calories; 41% calories from fat;
15.6g total fat; 0.0mg cholesterol; 624.5mg sodium; 448.6mg potassium; 36.3g
carbohydrates; 5.2g fiber; 3.7g sugar; 31.1g net carbs; 13.8g protein; 7.3
points.
COOKING TIPS
TO
MAKE SOY-FREE:
Omit the tofu and use 7 Tbs raw cashew
pieces and 6 Tbs more non-dairy milk instead. Use soy-free vegan cheese.
Another idea (which I haven’t tried yet)
would be to omit the tofu and use 3/4 cup (packed) canned or cooked white
beans, rinsed and well-drained.
FOR GLUTEN-FREE
AND/OR CORN-FREE VERSION:
Omit cornstarch, wheat starch, or custard
powder and, instead, use 2 1/4 Tbs. white rice flour
Use your favorite gluten-free crust recipe.
Enjoy!
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3 comments:
Yet another fantastic creation. Thank you Bryanna!
Made this twice, second time without the crust, and it was very good as well.
Thanks for posting in2insight! That's good to know-- I'm going to try it without the crust now!
Bryanna, this is completely and utterly "the business!" What a triumph of a recipe! I adore quiche and haven't found a vegan one that I really liked but this one promises to be exactly what the doctor ordered (pun completely intended ;) ). I LOVE IT! Cheers for sharing tonight's dinner with me and for the satisfied and happy person that I am going to be once I make it :)
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