Vegan MoFo

Vegan MoFo Day 7: Quiche

DOWN WITH SOGGY BOTTOMS! Okay, so the thing is, I don’t do pie crusts often, and I generally prefer the simplicity of a crumbled tofu frittata, but for this, that simply won’t do.

Remember the galette from pastry day? Well, I made a double crust recipe, so conveniently, I had an extra just for this. But this time, I got to do a BLIND BAKE. Which does not feel like a very apt description for what it does–you get to see how it’s baking up before you fill it; it’s more information than you get when making something where you need to fill an unbaked shell! But I digress. I rolled it, I put it in a pie plate, I forked the edges, I blind baked it, and I filled it with a blended tofu/sauteed spinach filling.

Above: Par-baked crust filled with creamy tofu-spinach quiche filling, ready to bake.

Before making this, I went through a lot of vegan quiche recipes. Some use chickpea flour; some use tofu (usually soft or silken). This was tofu (firm), blended with oat milk and some flavoring elements (nooch, mustard, nutmeg, red pepper flakes) until creamy, then folded with sauteed spinach, onion, and garlic. Pretty basic.

Above: Ooh, that looks nice.

You wouldn’t fool any egg eaters, but it had a pretty good texture and a nice finish. I might’ve bothered with fancy vegan cheese if I had any lying around, but I didn’t, and nooch is perfectly good for my purposes.

Above: One slice of quiche, two of tomato.

Um, also, it’s summer and tomatoes are awesome.

How about that crust? Well… I served mine too soon after it came out of the oven, so it didn’t release cleanly, but even later slices would not likely pass Paul Hollywood muster. They weren’t soggy, per se, but they weren’t golden and crisp, either.

Above: Crumbled crust!
Vegan MoFo

Vegan MoFo Day 5: Unfussy pastry

I thought about trying to learn real pastry stuff–patisserie, puff pastry, choux, something like that–but frankly? I don’t have it in me to do the work. Especially for a special treat. Dinner, maybe. So I had to go look up what the hell counts as “pastry” before concluding that, OK, pie crust is pastry. Good enough for me.

Because I’m aiming to make things I haven’t made before, I wanted to do a galette. I might’ve made one before; I don’t really remember. I didn’t make this particular crust recipe before or this particular combination of fillings. And a bonus: it is super easy and forgiving.

Above: Rolled out crust, filled with peaches and raspberries, ready to galette it.

I made one recipe of a double crust (I will probably use the other half for another prompt, sshhh) from Vegan Pie in the Sky using half whole wheat pastry flour and half all purpose. It came together really fast in the food processor because I like a useful shortcut, okay? Then I brought it to my partner’s mom’s house to assemble, bake, and enjoy.

Above: Edges folded over the peach slices. Ah well.

Filled with fresh peaches from her tree and raspberries I picked up at the farmers’ market, it came together super easy. After consulting a few recipes and guides, I tossed the fruit with a little sugar, salt, lemon zest (also her tree), and cornstarch, then arranged it on top of the rolled out crust. The edges were folded over a bit haphazardly, then sprayed with a little olive oil and sprinkled with sugar.

Above: How the FFFFFFUCK did this turn out so nice?

Baked at 400 degrees Fahrenheit for maybe 35 minutes (started checking around 20), long enough for the crust to get a lovely golden shade and the fruit to bubble.

Above: Like…how.

It’s a slight thing, but perfect. Even the bottom was well cooked.

Above: Sliced and served with vanilla ice cream.

Also, not super sweet! I don’t like too-sweet desserts; this had a nice balance of tart and sweet.