Last week, as I was sharing my basmati rice, cardamom, and pistachio porridge, I mentioned that my breakfasts have been a little formulaic lately. It’s necessity more than anything else: mornings are hurried, even on weekends, and the time to prepare something ornate is limited. For the most part, I’ve been sticking to oats and chia puddings and other staples. But every now and then, it’s good to break out of one’s routine, and this quiche is a delicious, savory way to do it.
No, this isn’t my simplest or quickest recipe. It involves some moving parts, some finesse. But in spite of the fact that simple food is nearly always the kind I like best, it’s nice to undertake a culinary project now and then.
This is, believe it or not, my first vegan quiche. I’ve seen countless recipes through the years, but it always seemed like so much…work. In reality, it’s no more work than throwing together a casserole or a gratin or any other baked dish. If you plan well and make the crust a day in advance, it’s actually quite a simple recipe — and a very rewarding one.
Speaking of crust, I’m really happy with this one. It’s a nontraditional choice for a quiche–not flakey or buttery, but rather quite sturdy. What it lacks in authenticity I think it makes up for with wholesome and pleasantly nutty flavor. And it gets bonus points for ease: after you whip it up in a food processor, you can press it into a pan and be on your way.
There are different ways to handle vegan quiche. I’ve seen recipes using silken tofu, and others using extra firm. I opted to use silken, but I added chickpea flour and nutritional yeast to firm it all up. I also used a small potato, for which you can definitely substitute mashed navy or cannellini beans. There’s a science to all baking, but this recipe is at least a little adaptable. And I think the texture turned out really nicely.
Before I get to the recipe itself, I have to mention how delightful the leek and asparagus combination is in this recipe. I cooked the leeks for a good long time, till they were browning slightly and getting sweet. It added a lot of dimension to the recipe, and I suggest you do the same!
Because the quiche needs a little fridge time to set and cool, it’s a perfect dish to make ahead of time for a weekend brunch. It’s fine to prepare the day before you plan to serve it, and you can rest assured that leftovers will keep for four days.
And lovely leftovers they are. Perfect with a nutritious spring salad (my beluga lentil, butter lettuce, and radish salad with creamy lemon cashew dressing would be perfect!) and/or a nice bowl of soup. Enjoy it, friends.
This week: another guest post from Steven. Stay tuned for it, and for a special giveaway on Friday!