Hey guys,
Today we're making quiche. Typically made
mostly of eggs, we're veganizing this savory
pie with the help of chickpea flour.
This recipe was made especially for Cherie
Stokes who won the secret word game last month
and requested a quiche recipe for her prize.
I hope you like it, Cherie.
As always the ingredients and recipe are in
the description below.
Start by making your pie crust. When you're
measuring flour by volume make sure to fluff
the flour first with a fork. Otherwise, you'll
end up with too much flour.
Then scoop and level off with something flat.
This should give you about 125 grams per cup.
I'm using a kitchen scale to be more accurate
and measuring a total of 190 grams which is
just about a cup and a half of whole wheat
flour.
If you just have regular all-purpose flour,
that'll work too.
Add some salt and sugar for flavour and mix
that all together. Then I'm going to chill
the bowl, along with my pastry cutter, in
the freezer for about 10 minutes.
You'll also need a half cup of vegan butter
or shortening for this recipe so go ahead
and chill that too.
When everything is nice and cold, cut the
vegan butter into the flour. If you don't
have a pastry cutter like this, you can use
two knives held together.
Keep cutting until the largest chunks of fat
are about the size of a pea. You may have
to stop and scrape down the cutter but don't
use your hands. We don't want to melt the
fat. These chunks will help create layers
in the crust during baking.
When your mixture looks all crumbly like this,
you can start adding ice water, just a tablespoon
at a time.
Mix in the first tablespoon and then another.
We want to add just barely enough for a dough
to form.
It's going to look really dry but that's ok.
Now you can reach in anD give the mixture a
squeeze or two. If the dough holds together,
that's enough water.
The air is really dry today here so I used
about 4 tablespoons in total. In the summer
when it's more humid, I only use about 3 tablespoons
so this amount may vary depending on where
you are in the world.
You can use your hands to form the dough but
try not to handle it too much, otherwise the
fat will melt.
When it kind of barely holds together, turn
it out onto your clean working surface to
gather everything into a dough ball. Again
it will be a bit on the dry side and crumbly.
Wrap this in some plastic wrap and let it
rest in the fridge for at least 30 minutes.
In the meantime, we can saute some veggies
for the quiche filling.
I have some mushrooms, red bell pepper, shallot
and garlic here.
I have a bit of water in my pan over high
heat to get things started and when it's bubbly
hot, add in the veggies.
Sprinkle a little sea salt and that's going
to help draw the moisture out of the mushrooms,
shallots, and peppers.
And this is a bit hot so I'm turning it down
to medium.
Now, you can use any mix of veggies that you
like such as spinach or broccoli and you can
even add some chopped vegan sausage or smoked
tofu. You'll just want to saute them as well
to draw out excess moisture. Otherwise you're
gonna end up with a soggy quiche.
This is a bit counter intuitive but I'm adding
a little splash of water to get some of this
sticky stuff up from the bottom of the pan
to finish.
And I'm going to season with a a big pinch
of poultry seasoning. It's a herb blend of
thyme, rosemary, sage and some other stuff;
no actual poultry of course!
Then take that off the heat and let it cool.
After your dough has rested, have your pie
tin handy and flour your work surface generously.
Flatten it out a bit first, then start rolling
it out into a disc.
This looks a bit like a disaster but that's
Ok. At least, for me. I admit, I'm kind of
the worst pie maker in the world but I promise
that even though it looks kind of terrible,
it'll still taste good.
I'm just sort of measuring out the width of
the crust, then taking the edges bits and
filling in any gaps.
Keep rolling out until you have the right
size for your pie pan.
If you used enough flour, it should be fairly
easy to transfer the dough on to your pie
pan.
If you have weird gaps and holes like I do,
that's ok. Just take some of the bits from
the edges and fill 'er in. It's fine. Or at
least, that's what I tell myself.
Then, you can finish off the edges with a
fork or flute it with your fingers.
I tried. It looks kind of craptastic but from
far away it's not bad. Just don't look too
closely.
So cover it with plastic again, I just reused
the same piece from before and refrigerate.
OR actually, put in the sauted veggies if
they have cooled to room temperature and this
cover it and chill in the fridge while we
make the rest of the filling.
Now would be a good time to preheat your oven
to 425 F or 220 C.
Here I have a cup of chickpea flour, turmeric,
and we're going to mix this with a cup of
room temperature water.
Chickpea flour is pretty clumpy so don't do
the fluffing thing to measure it like we did
with the wheat flour. Just pack it in when
you're measuring.
When this is super smooth, we can go over
to the stove.
Heat two cups of water over high heat and
add a bouillon cube. I'm using a vegan chicken
style one but feel free to use any kind you
like.
When it gets to a rolling boil, give your
chickpea mixture a quick mix, then pour it
in slowly while stirring.
If this looks familiar it's because this is
basically how we make Burmese Tofu, a soy
free tofu that is a traditional food from
Burma.
Turn the heat down to low, and keep whisking
for about 5 minutes. This will get a little
tough to do after a minute as it thickens.
We want to really cook this through because
chickpea flour is bitter if you don't cook
it all the way and it's disgusting. But if
you cook it all the way, it's pretty delicious.
IF you're not sure if it's cooked through
or not, just take a little on a spoon, let
it cool, then taste. If it's bitter, cook
and stir for longer. If it's not bitter, then
you're good.
Now you can grab your pie crust out of the
fridge and pour in the chickpea mixture. It'll
be really thick and might fight you on the
way out. Just smooth it out the best you can.
To make this a little prettier, I've sliced
up some cherry tomatoes to go on top but that
is completely optional.
Then into the preheated oven it goes for 25
to 30 minutes.
The crust should be nicely browned but not
too brown and the middle will be a little
jiggly.
To make this more eggy tasting, you can sprinkle
on a little black salt. It's often sold in
Indian grocery store as kala namak and has
a sulfur-y egg-y aroma. But be careful, a
little goes a long way.
Decorate basil chiffonade and sliced scallion
'cause that looks nice and adds a little freshness.
And there you go. Savory, delicious vegan
quiche for whenever. I won't tell you when
to eat your quiche as long as you don't tell
me when to eat mine.
This pie is best served after it's cool down.
In fact, I find it best if I chill it in the
refrigerator so it sets completely, then serve
cold or heat it up in the microwave to serve
it hot. It's up to you though. There are no
rules.
Thank you so much for watching this video.
I hope you liked it. Please give it a thumbs
up if you did and subscribe for more easy
vegan recipes every Friday.
Bye for now.
