I just returned home from a week of skiing, and suddenly the weather and sun feels like springtime! I’m so excited. Can’t wait to ditch my fluffy socks for being barefoot. Right now a whole lot of people around me are sick or getting sick. Which means I am getting myself ready for whatever bacteria or virus that is coming my way. I have no time to be sick, nor do I want to when the weather is finally turning around. I mean, having a cold is really not something you want in spring (or winter for that matter, but still).
Yesterday I spend my day making ginger lemon shots, turmeric sauerkraut and healing broth, and today I will be meal prepping a little more just in case. One of the things I love to make in advance is quiche, since they just need a quick warm up and they are done. I have made a few versions of this quiche now, and I really enjoy using tofu as a creamy filling. Also I love the combination of kale and mushrooms a lot.
I prefer to make my own dough over store bought. Does anybody else find kneading dough is very chill? The dough recipe I put here is not a fancy gluten and oil free version, just a simple veganised crust recipe. However I tried a few versions with a different crust. One of them was a sweet potato crust (made simply by slicing the sweet potatoes thinly and placing them as a crust into the pie shape). However, the sweet potato ‘crust’ didn’t hold it shape very well, so while it was very tasty (and healthy) it was a little less successful in looking like quiche (think stir fry). Let us know which crust you tried when you make this recipe!
Kale and mushroom quiche
200 gram flour
100 gram plant butter, cut in pieces
3 tbsp cold water
Salt to taste
325 gram firm tofu
½ cup nutritional yeast
2 tbsp soy sauce
1 tbsp apple cider vinegar
½ broccoli, sliced in chunks
handful of cavolo nero kale (or normal kale), ripped in big pieces
200 gram mushrooms
Pepper, cayenne, paprika and cumin to taste
Preheat the oven to 190 degrees (375 F) and line a pie shape with baking paper. Add the flour, butter and water to a food processor and pulse until it reaches the consistency of sand and starts to form a ball. Add salt if necessary. Knead and form a ball of dough and leave in the fridge for 10 minutes. Steam the veggies together with the spices. Add the tofu, nutritional yeast, soy sauce and apple cider vinegar to a food processor and blend until smooth. Fold in the vegetables. Take the dough out of the fridge and flatten it with a rolling pin (of a bottle of wine), place the dough in the pie shape and use a fork to create some small air holes in the bottom. Fill with the veggie and tofu mixture and place in the oven for 25-30 minutes.