Best 2 Vegan Quiche With Mushrooms And Shallots And A Herb Crust Recipes

VEGAN QUICHE

Steps:

• If your pie crust isn't already blind-baked (partially baked) do that now. Here's how:Preheat oven to 400°F (200 °C) with a large metal baking tray in there as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for about 17 minutes or until the edges of the crust are just beginning to turn a very gentle golden brown. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for around 7 to 8 minutes more, or until the bottom of the crust is just beginning to turn a gentle golden brown. Remove from the oven. It's ok if the crust is warm when you add the filling. If using a store bought pie crust follow the directions on the box.
• Once the pie crust is ready, preheat oven to 350°F (175 °C) with a metal baking tray on the bottom shelf of the oven.
• OPTIONAL STEP - If you aren't opposed to using a bit of oil, a quick brush of any neutral liquid oil all over the blind-baked crust before adding the filling, will create a seal and keep the bottom even crisper.
• To a blender add all of the custard filling ingredients. Blend until smooth. Don't be alarmed by the strong chickpea flour smell/taste. Once cooked you won't notice it.
• Place your chosen add-ins into the pie crust, reserving a few bits and pieces to decorate the top, spreading them out evenly and filling it no more than half way up.
• Pour the custard filling over the add-ins in the pie crust until the top of the custard is almost at the top of the crust but not quite.
• Decorate with the reserved add-ins then carefully lift and place on the lowest shelf of the oven, on the baking tray that you preheated in there. Being near the bottom of the oven and on a hot metal tray will keep the bottom crisper.
• Bake the quiche for 40 minutes, or until the center is just set. Don't overbake it. If you poke it in the centre gently with your finger it should be just set, soft and yielding with a very slight wobble.
• Remove from the oven and allow to rest for at least 20 minutes before attempting to cut. It's delicious warm or cold.
• You might have some excess custard filling depending on how many add-ins went in and how dense they are. Pour leftovers (along with a few random add-ins), into greased ramekins or a muffin pan and bake them with the quiche, or after, for 10 to 15 minutes or until set with a slight wobble.

SHALLOT-MUSHROOM QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.