La Quiche
A fabulous time was had by all at Tanya & Julia, Masting the Art of French Cooking, the Native vegan way!
The following is the delicious recipe that was a hero that day...adapted by our Chef Tanya Petrovna from Julia Child.
La Quiche
Serves 6-8
Crust:
¼ cup millet
OOOoooo laaa laaa! Tanya & Julia, Mastering the Art of French Cooking, the Native Way!
Chef Tanya’s creation of Julia Child’s quiche.
For more recipes, please go to www.nativefoods.com
Thank you!
| 1 ½ cups flour (unbleached or whole wheat pastry)
¾ tsp. sea salt
½ tsp. baking powder
1/3 cup water
1/3 cup olive oil
Filling:
½ cup cashews
½ cup water
1-12 oz. box silken tofu
3 Tbsp. nutritional yeast
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 ½ tsp. sea salt
14 oz. firm tofu
4 ea. Red chard leaves
3 Tbsp. olive oil
2 ea. Shallots, finely chopped
2 ea. Garlic cloves, thinly sliced
8 oz. mushrooms, thinly sliced
1 Tbsp. balsamic vinegar
2 slices Fakin’ Bakin
2 Tbsp. olive oil
1 tsp. paprika*
Preheat oven to 350
Toast the millet by putting it in a skillet and heat over a medium flame stirring or shaking until millet starts to brown, smell great and slightly pop. Remove from heat and let cool.
In a mixing bowl combine flour, toasted millet, baking powder and salt. Add water and oil and mix well with a spoon until becomes a dough. Wrap it in plastic and store in refrigerator while you make the filling.
Combine water, cashews, silken tofu, nutritional yeast, Dijon mustard, lemon juice, and salt in a blender until smooth and transfer to a mixing bowl.
Drain water from firm tofu and using hands crumble tofu mixture finely into blended tofu mixture.
Prepare chard leaves by cutting out stem from the green leafy part. Cut the stems in ¼ inch slices on a bias.
Chop the chard leaves in ½ in pieces.
Heat the olive oil in skillet and add the shallots and chard stems and sauté until shallots get translucent, then add mushrooms and sauté another 2-3 minutes until they are lightly browned.
At end of sauté add balsamic vinegar to remove particles and flavor off bottom of pan and put chard mushroom mixture into tofu mixture and mix well.
In another skillet heat 2 Tbsp. of olive oil and when hot add Fakin’ Bakin slices and sauté until both sides are brown and slightly crispy.
Cut into ¼ inch slices and fold in to tofu filling.
In a 10” pie tin or fluted quiche baking dish place crust dough in center. Push and spread to fit bottom of pie tin, using the plastic wrap beneath your fingers.
Pour filling into crust, sprinkle top with paprika and bake for 50-60 min. *If you can find a sweet Spanish smoked paprika this adds a nice touch.
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