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)
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.

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!




3 comments:

  1. Yet another fantastic creation. Thank you Bryanna!

    Made this twice, second time without the crust, and it was very good as well.

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  2. Thanks for posting in2insight! That's good to know-- I'm going to try it without the crust now!

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  3. 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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