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.

Printable Recipe

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!