Sunday, September 22, 2013

Day 17: Sleepy Sunday Brunch Quiche

Quiche seems like a difficult thing but it's actually not that bad. The first time I made this quiche I left the phyllo to hang over the edge of the pie plate (as shown), but the second time I folded the corners towards each other to meet in the center of the quiche. I actually liked this version a lot better, but it wasn't as photogenic. I recommend that you fold the phyllo towards the center as well, so that the quiche has a crust both on the top and the bottom. This is a pretty basic quiche, but you can get fancy and change up some of the ingredients if you like. I think I would like to try making a cheddar cheeze broccoli one sometime.

Also, I roasted my own red pepper on my gas burner. To do this just turn one of the smaller burners to hight heat, and set the pepper on the grate above it. Turn occasionally, once each side has turned sufficiently dark. Once all sides of the pepper have been blackened, you can place the pepper in ice water, to make the peeling process a little easier. Peel the pepper, remove the stem and seeds, and you're good to go. Alternatively, you can use the jarred peppers, I just don't like that they taste watered down and pickled.

Sunday Brunch Quiche
Serves 4
Time: 1 hour

8 sheets frozen phyllo dough, thawed in refrigerator over night
1/3 cup olive oil
2 tablespoons Earth Balance vegan butter
2 shallots, minced
5 cloves garlic, minced
1 cup thinly sliced cremini mushrooms
3 cups spinach
1 pound firm tofu, crumbled
1 roasted red pepper (see note above), chopped
1/2 cup mozzarella Daiya
1/3 cup chopped parsley
1/2 cup nutritional yeast
1 teaspoon yellow mustard
3 teaspoons Sriracha
3/4 teaspoon black salt

First, prepare the filling. In a medium skillet, melt the Earth Balance over medium-high heat. Sauté the shallots and garlic until browned. Add the mushrooms and cook until they have released their moisture. Add the spinach, and cover, cooking until the spinach has wilted. Transfer to a large bowl.

Add the tofu, pepper, mozzarella, parsley, nutritional yeast, mustard, Sriracha, and black salt and stir to combine.

Preheat the oven to 350ºF. Remove the phyllo dough from the box and roll out flat. Have your 9-inch pie pan ready. Brush the first sheet of phyllo dough with olive oil, then transfer to the pie pan, placing the oiled side down. Repeat with the next 7 layers of dough, remembering to put the oiled side down. Press the dough into the bottom of the plate (it will hang over on all sides).

Spoon the filling into the pie pan and flatten out with the back of the spoon. Fold each corner of phyllo dough towards the center of the quiche, and then press to flatten slightly. It's okay if it's ugly right now. When you cook phyllo dough it makes everything beautiful.

Place in oven and cook for about 20 minutes, until the phyllo is evenly browned and the filling is warmed through (Another great thing about vegan cooking is you don't have to worry that the center of your quiche is still liquid even though the outside is burning, yay!).

Cut into four wedges and serve.


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