Quiche?

This is the story of a failure, or was it a near miss? Either way, it didn't really do what I wanted it to do. It was nothing like a quiche but I suppose as a savoury tart for a change of pace meal it might yet have a place in the repetoire, although a few elements still require attention.



The recipe follows. If you make it as written it will be o.k. for supper but don't serve to those you would hope to impress.

The Pastry:

This is an olive oil based mix using a fine wholemeal chapatti flour;
265g flour
100g olive oil
90ml cold water

Put all the ingredients into the food processor and pulse until they turn to rubble. Then gather up the bits and form into a flattened ball by hand. Rest the dough for 30 minutes.

Roll out between two pieces of parchment or grease proof paper. This quantity is sufficient for a 22cm /9 inch flan. Bake blind for 20 minutes at 220C.

The Filling:

There are various tofu substitutes for eggy, cheesey mixtures around. This one is no better than most.

1 cube silken tofu- 340g
100g soya yoghurt
45g cornflour
30g tahini
12-15g nutritional yeast flakes
pinch celery seed
pinch ground turmeric

Put all these into the food processor and process to a smooth texture. I think I would add a little extra fat to this next time, but the whole thing is pretty calorific as it is. I put too much turmeric in, it's just a touch too yellow.

Fry off a medium onion in 10g olive oil and add 120g frozen broad beans or other veg of your choice. Season with some finely chopped rosemary and half a teaspoon of smoked paprika. When the beans are hot remove the mixture to a clean bowl and allow to cool.

Toast 40g of pine nut kernels until just browned and fragrant. Reserve in a separate bowl.

When the case has finished blind baking, arrange the onion and bean mixture in the bottom, cover with the tofu mixture, smooth the top and sprinkle the pine nuts over.

Bake in the hot oven 220C for another 20 minutes. Serve with salad.



Made as described each serving of six provides about 500 calories.