This quiche recipe is perfect for sharing with the family over brunch. It can be served as a main course with a crisp salad for light eaters, or as a side dish for others looking for a full lunch.
It is a vegan recipe. Silken tofu is used instead of eggs and cream. However, you can substitute as desired.
Recipe: Provençal Vegetable Quiche by Chef Robin Robertson
Serves 4 to 6
1 cup unbleached all-purpose flour
1⁄4 cup chilled corn oil
1⁄4 teaspoon salt
1 tablespoon cold water, or more
1 tablespoon olive oil
1 leek, white part only, washed well and chopped
11⁄2 cups chopped zucchini
1 cup chopped white mushrooms
1 cup finely chopped fresh or canned tomatoes, well drained
1 garlic clove, minced
1⁄4 cup pitted black olives, chopped
1 teaspoon minced fresh marjoram leaves
1 teaspoon minced fresh basil leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon minced fresh parsley leaves
Salt and freshly ground black pepper
2 cups drained and crumbled firm silken tofu
1 cup soymilk or other dairy-free milk
1 tablespoon Dijon mustard
1⁄8 teaspoon cayenne pepper
1⁄2 cup grated Parmesan-style nondairy cheese (optional)
To make the crust,
Combine the flour, corn oil and salt in a food processor and pulse until crumbly.With the machine running, add the water and process until the mixture forms a ball.Flatten the dough, wrap in plastic and refrigerate for at least 30 minutes.On a lightly floured work surface, roll out the dough to fit into a 10-inch quiche pan or pie plate. Line the pan or plate with the dough and trim the edges.Preheat the oven to 375°F.
To make the filling,
Heat the olive oil in a large skillet over medium heat.Add the leek, zucchini, mushrooms, tomatoes and garlic, and cook, stirring occasionally, until the vegetables soften and the liquid evaporates, about 7 minutes.Stir in the olives, herbs and salt and pepper to taste. Set aside.
In a food processor or blender, combine the tofu, soymilk, mustard, cayenne and salt to taste. Blend well.Spoon the vegetable mixture into the crust and sprinkle with the Parmesan-style cheese, if using.Pour the tofu mixture over all, distributing it evenly.Bake until the filling is set and the top is golden brown, about 45 minutes. Let it rest for 5 minutes before cutting.