/ 1 single
pie crust (I used my coconut oil vodka pie crust. Link in notes below) For the smoky tofu bacon 300 grams (10.5 oz) extra-firm tofu 1 tablespoon tomato paste 1 tablespoon maple syrup ¼ cup soy sauce ½ tablespoon liquid smoke or ¼ teaspoon smoky paprika ½ cup water 2 tablespoons oil For the quiche filling 1 cup chickpea flour 2 ½ cups water, divided 1 teaspoon apple cider vinegar ¼ teaspoon turmeric (optional, just for colour) 1 teaspoon salt Freshly ground pepper, to taste 1 vegetable bouillon cube For the smoky tofu bacon Drain and press the tofu between absorbent towels under something heavy for 30 minutes Chop the tofu into small matchstick-sized rectangles. Put the tofu and all the remaining ingredients for the smoky tofu bacon except the oil into a Tupperware container or ziplock bag and marinate for at least 30 minutes, mixing from time to time. Heat the 2 tablespoons of oil in a large pan over high heat. Remove the tofu from the marinade and fry, stirring frequently, until browned and crispy. Pour over the remaining marinade and fry, stirring, for another 20 seconds or until the liquid has evaporated. Remove from pan and set aside. For the vegan quiche Lorraine While your tofu is marinating, blind bake your pie crust for 10 minutes at 180°C (360°F). Combine the chickpea flour, 1 cup of water, vinegar, turmeric, salt and pepper. Mix well to get out the lumps. In a small pot, boil the remaining 1 ½ cups of water with the bouillon cube. Slowly pour in the chickpea mixture, stirring continuously. Reduce heat to low and cook, stirring continuously for 5 minutes The mixture will thicken considerably within the first minute. Continue cooking it in order to take out the bitter flavour. After 5 minutes, taste a little and if it’s thick and not bitter, it’s ready. Mix through the tofu bacon and pour into your blind-baked pie crust. Bake for 25 – 30 minutes at 180°C (360°F). Optional: after removing the quiche from the oven, brush the top with a bit of olive oil for a nice sheen. It’s better to allow the quiche to cool and set completely before serving. Can be served cold or reheated. 3.5.3208
Let the quiche settle for 4-5 mins, then remove from the tin. 175g plain flour. 1100g cold butter, cut into pieces Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
QuicheLorraine Recipe. About a year or so ago, I had eggs, cheese and crème fraîche that needed using up and I had an urge to make a quiche, but had no shop bought pastry, so I thought "What the hell, one last try"
the addition of Parmesan is not part of the authentic quichelorraine recipe, I admit it. My previous attempt at making a quiche, and specifically the pâte brisée (shortcrust pastry) had been a disaster
Image of QuicheLorraine in the oven. This Moorish, nourishing, shortcrust pastry, cheese, bacon, cream,pie, is one of my favourite foods, to snack on at anytime of the day, or for a main meal, it was never given time to cool when it came out of the oven, the hot and bubbling filling, giving the kitchen the wonderful smell of, home baking