Give me a big quiche!

It's a standard in any chefs repertoire, the quiche.  You can open the fridge, rummage through a few drawers and ta-da, you have the makings of a quiche.  In our house, we've had it for every meal of the day. From breakfast to midnight snacks, both hot and cold.  It's, dare I say it...a good meal!

Now in the world of the carnivore or vegetarian, eggs are the go to binder.  Yes, I know my fellow vegans, I can hear the collective..."But I can use tofu", and this recipe is no different, I will be using tofu.  The similarities to other quiches ends there.

For the entire month of January, I've decided to go gluten free, and, low carb [gosh I can't believe I just used that phrase].  Normally when I make quiche I use my standard 1-2-3 pie crust, which is not only flaky but sturdy to boot.  In this recipe, I've decided to mix the crust into the quiche. I accomplish this by using besan flour [chickpea or garbanzo bean flour]. By adding the flour, you have a cross between a slice of warm bread and a quiche.  Moist, flavorful, with a bit of toothsome bite.

Here I will provide you with a base recipe, think of it as a road map for your quiche journey.  To the base recipe you can add the vegetables of your choice.  One word of caution, par cooking the vegetables [2/3 doneness] and draining any excess water will help produce a product you will be proud to serve.

Vegan Collard Green Quiche 

Serves 8-10
Pre-heat oven to 350 degrees

[base ingredients]

1 3/4 c besan [chickpea flour]
1 cup water
1 1/2 tsp baking powder
15 oz firm tofu [drained] ~not silken tofu

[collard green quiche ingredients]
1 cup medium chopped collard greens [you may substitute spinach or kale]
1/2 c diced red peppers
1/4 c chopped onion
2 cloves minced garlic
2 tbsp neutral flavored oil
1 c daiya cheddar cheese [vegan cheese of your choice]
2 tsp salt
1/4 tsp chili flake [optional]

Directions:

Wilted Greens

• In a medium sized bowl whisk together flour, salt and baking soda.  Add water and blend until smooth.  Set aside 
• In a medium saute pan, heat oil.  Saute onions until translucent.  Add peppers and collard greens.  Continue to cook until greens begin to wilt [shrink by half their size].  Add garlic and continue to cook until the greens have released most of there water.  Season with salt and pepper to taste. Remove from pan, drain any liquid if necessary [you can do this by placing the greens in a small mesh strainer] and let cool to room temperature
• Add cooled greens mixture to flour mixture to combine.  Fold in cheddar cheese and chili flakes if you are using them. 
• Lightly oil a 9 inch pie tin.  Pour mixture into tin and smooth with a off set spatula or the back of a wooden spoon.  Be sure you quiche is level in the pan.  This will ensure an even baked product. 

Par-baked Quiche

• Place on the center rack of a 350 degree oven and bake for 70-75 minutes or until a knife comes out clean when placed in the center of the quiche.  
• When done, remove from the oven and let cool for 5-10 minutes before cutting.  This can be served hot or cold along side a mixed green salad or soup. We've even had it with roasted potatoes.  

Bon appetit!