Quiche is a classic french dish, but apparently originated in Germany, as the word quiche comes from the word Kuchen, German for cake. Quiche is a savory tart with a pastry crust and a savory custard like filling which is baked. The traditional French one is the Quiche Lorraine, usually made with eggs, bacon, cheese and cream. Obviously I shall not be using these ingredients here.
As much as I am not a lover of sweet tarts, I really enjoy savory tarts that you can make in endless flavor combinations. Perfect for spring and summer, they are light though satisfying, and go well with a nice salad on the side. And any leftover quiche is perfect to take with you for lunch the next day, enjoyed either re-heated or at room temperature.
Here I made a vegetable combination from leeks and tomatos, adding sundried tomatos to intensify the tomato flavor. Leek might not be your favorite vegetable (it appears not to be for many people I know) but I assure you that you are going to like it in this version. Combined and cooked with the fresh and sundried tomatos, this quiche has a subtle and nice sweetness to it.
Leek and Tomato Quiche
Requires one 9 or 10 inch tart pan
Makes one 10 inch (26cm) Quiche
- 1¼ cup (170g) whole wheat pastry flour
- ⅓ cup (35g) roasted pumpkin seed flour (see procedure)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (65g) coconut oil (solid)
- 3-4 tablespoons ice cold water
- 2 tablespoons olive oil
- 1 medium onion (approx. 5 oz/ 130g), small dice
- 4 stalks of leek, cut in half lenghtwise and then in fine stripes (2mm thick) and washed
- 2 tablespoons shoyu or tamari soy sauce
- 1 teaspoon fennel seeds ground
- pinch black pepper
- 3 medium tomatos (approx. 16 oz/ 450g), medium dice
- ½ cup (40g) sundried tomatos, soaked for 2 hours or more, drained and cut into very small pieces
- salt and pepper to taste
- 11.5 oz (330g) silken tofu
- 1 teaspoon lemon juice
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt
- 1 tablespoon dijon mustard
- 2 tablespoons arrowroot
To make the crust
- First make the roasted pumpkin seed flour: dry roast pumpkin seeds in a pan on low heat; allow them to cool down completely and then process into fine flour in a blender.
- In a bowl, sift together the whole wheat pastry flour, the pumpkin seed flour, baking powder and salt.
- With the help of a pastry cutter (or alternatively a fork) integrate the solid coconut oil into the flour mixture to obtain a uniform sand like mixture.
- Add in one tablespoon of water and mix with a spoon, then, one tablespoon at a time, slowly add more water until the dough is wet enough to hold together, but not too wet!
- Shape the dough into a ball, wrap it into plastic, and put it into the fridge for approx. 15 minutes.
- Grease the mold with a little bit of olive oil. Roll out the dough to about 1/8 inch (3 mm) thickness and put into the mold, then shape a nice rim around the crust.
- Your crust is now ready to be filled; allow to chill a little bit in the fridge (wrapped in plastic wrap) before filling. The crust can be made ahead of time (up to step 5) and then kept into the fridge until its ready to be filled and baked.
To make filling 1
- Sauté the onion dices in 2 tablespoons olive oil and a pinch of salt on medium heat until they are opaque and have a nice golden color.
- Add the leeks along with the shoyu or tamari soy sauce. Cook for 3-4 minutes on medium heat. Add the fennel seeds and a generous pinch of pepper and continue cooking until soft.
- Add tomatos and sundried tomatos and cook for approx. 10 minutes until soft. Season with salt and pepper.
- Put filling in a strainer/sieve over a bowl to drain excess liquid.
To make filling 2
- In a blender, mix all the ingredients until you obtain a smooth and homogeneous batter
Mix both fillings. But allow filling 1 to cool down a little bit and drain before mixing with filling 2. Pour the mixture onto the crust, smooth out, and bake for 30-40 minutes at 375°F (190°C)