Quiche, a savory tart of French origin, is typically prepared with heavy cream and egg yolks. The classic is reinvented in this vegetarian recipe with soy and a medley of colorful vegetables and is served in a golden cornmeal crust to brighten any breakfast table.
Serves 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup flour
- ½ cup cornmeal
- 1 t . baking powder
- 2 ½ t.. salt
- ½ cup canola oil
- I large egg yolk, beaten
- 3 T. Water
- For the filling:
- 1 cup unsweetened soymilk, such as Silk or Westsoy
- ½ cup dry soymilk powder
- ½ cup plain soy creamer
- 3 large eggs plus 2 large egg whites
- 1 T. olive oil
- 1 T salt, plus more to taste
- ½ large vidalia onion, chopped
- 1 medium-sized bell pepper, chopped
- 2 large tomatoes, sliced
- ½ cup chopped crimini mushrooms
- ½ cup chopped spinach, arugula, or collards
- Black pepper, to taste
Preparation:
1. Preheat the oven to 400 F. Lightly oil a 9-inch pie plate.
2. Make the crust. In a medium-sized bowl, combine dry ingredients. In a small bowl, combine the oil, beaten egg and water. Add the wet ingredients to dry and mix until dough just comes together.
3. Turn out the dough onto a flour-dusted surface, and, using a rolling pin, roll until about 1/8-inch thick. Fit into the prepared pie plate, trimming the edges flush with the plate. Cover crust with parchment and place pie weights or dried beans on top of the parchment. Bake for 5 minutes, remove weights and parchment and bake for 5 minutes more or until crust is lightly golden. Set on a cooling rack to cool slightly while preparing the filling.
4. Make the filling. In a small saucepan, heat the ½ cup soymilk over low heat, whisking in the soymilk powder until well combined. Add the remaining soymilk and the soy creamer and heat until just warm. Remove pan from heat and whisk in eggs. Set mixture aside.
5.In a heavy-bottomed skillet over medium heat, heat the olive oil, adding the onions and bell pepper once hot. Stirring often, heat until onions are fragrant but still firm, about 2 minutes. Add tomatoes, spinach and rosemary and heat for 1 minute more or until tomatoes just start to wrinkle but still maintain their shape. Pepper as desired. Set aside.
6. In a medium-sized mixing bowl using an electric hand-mixer, beat egg whites on medium speed until stiff peaks form, about 4 minutes.
7.Pour soymilk-egg mixture into prepared crust. Mix in vegetable mixture, and, with a rubber spatula, gently fold in egg whites . Bake for 30 minutes or until quiche has puffed up and is golden brown.
