Quiche, for me, is part of the holy trinity of traditional/classic dishes. Yes, revolutionary trends are emerging in the morning news and occupying the net and the dinner table with a buzz; Some remain but most fade into the fog of time.
On the other hand, the eternal triangle of Quiche, Cheesecake, and Polschinta faces all kinds of gastronomic upheavals, proving time and time again that alongside our craving for innovations, we need the embracing support of the familiar, confident, and comforting!
Because, like anything in life, the culinary world culminates in maintaining this delicate balance between avant-garde and tradition.
This recipe is from French cuisine. It’s inspired by the Aharoni cookbook “Aharoni opens a table” which consists of a puff pastry crust, sauteed leek and champignons, dried porcini, cream sauce, chives, and parmesan.
I made slight changes for the vegan version: I replaced the porcini mushrooms with dried shiitake mushroom powder and matched the champignon mushrooms with a basket of graceful Shiamji mushrooms. Next, I replaced the heavy cream with 18% fat coconut milk; White spelt flour, and baking powder were a perfect substitute for eggs. Finally, I sprinkled over chopped chives and flakes of Gouda-style vegan cheese.
The outcome was a delicious dish with a french chic finished much too quickly. 😋
Enjoy, and let me know how it turned out😋❣️
Crust
- 500 gram puff pastry or Pilas pastry
Leek and Mushroom
- 4 Leeks – the white part only; Rinse well and cut into thin slices
- 2 Tablespoon vegan butter
- 2-4 cloves minced garlic
- 1 tsp dried thyme
- 300 gram champignon cut into four
- 150 gram Shimeji Mushrooms, separated
- 2 Tablespoon Dried shiitake mushroom powder see note at the bottom of the recipe
Cream Sauce
- 1 cup Coconut milk 18% fat
- 2 Tablespoon tapioca starch
- 2 Tablespoon white spelt flour
- 3 Tablespoon nutritional yeast
- 2 Tablespoon dried onion flakes optional
- 1 tsp salt
- ½ tsp garlic powder
- 1/8 tsp ground black pepper
- ½ tsp baking powder
- pinch ground nutmeg by taste
Topping
- 3-4 Tablespoon chopped chives or spring onion by taste
- 4 Tablespoon vegan grated parmesan or gouda both, or any other grateable vegan cheese
- Preheat oven to 180 degrees Celsius 356 Fahrenheit
Crust
- Open the dough and fold it in half, removing the plastic sheet. Line the pan with the folded puff pastry – base and sides. Stab with a fork – you may have excess dough left over.
- Cover the base and sides with baking paper, and fill the pan with baking weights (or dry white beans / coarse salt (so that the dough does not swell).
- Bake for about 15 minutes until slightly golden and almost ready; remove from the oven and set aside.
Leek and Mushroom
- Melt the butter in a large skillet or wok, add the leek, garlic, and thyme, and sauté while stirring for about five minutes. Add the mushroom and mushroom powder, and sauté for another five minutes.
- Spread the filling over the baked dough.
Cream Sauce
- In a medium bowl, whisk the sauce ingredients well until the mixture is smooth without lumps. Taste and adjust seasoning if necessary. Pour the sauce over the leek and mushroom in the pan and tilt the pan slightly to spread evenly.
Topping
- Sprinkle over the grated cheese and the chopped chives.
- Place in the oven and bake for 40-50 minutes until golden brown and set. If it browns too quickly, then cover the quiche with aluminium foil.
- Serve warm or lukewarm with a fresh vegetable salad.
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