Breakfast, Broth, Dinner, French, Kale, Lunch, Main Dishes, Vegan Cheese

Kale, Mushroom & Green Pea Quiche

I envisioned this quiche recipe and decided to give it a shot, despite the fact that I’ve never made quiche before.

For a totally improvised creation, I’m impressed. The flavors are definitely on point (cashews + nutritional yeast make a cheez so close to the real thing I’ve yet to meet a cheese aficionado that doesn’t agree, and black salt give it that sulfur-esque flavor that brings authenticity to vegan “egg” dishes).

The texture doesn’t mimic that of traditional quiche (as far as I can recall anyway), but is something all its own. And that “something” is good. Really good. As in, can’t eat just one slice good. Whether you stick to one portion or go in for seconds, nutritional info is provided at the end of the post. You’re welcome :)

*Update: I made this again, adding riced cauliflower to the crust recipe. It turned out better (lighter and with better flavor than the original sans-cauliflower version). I also adjusted the oven temp from 400 to 425 F, and decided not to add the stevia baking crystals this time around. I’ve updated the recipe to reflect these changes.


Kale, Mushroom & Green Pea Quiche

Ingredients

For the crust

1 x 12oz package frozen riced cauliflower, left to thaw in fridge overnight*
1 cup coconut flour
1 flax “egg” (2 Tbsp flax seed + 5 Tbsp water)
1/2 cup flax meal
1/4 cup coconut oil, melted
1/2 tsp fine grind Himalayan pink salt

For the filling

1 cup raw cashews
1/2 cup nutritional yeast
3 garlic cloves
Juice of 1 lemon
1 cup unsweetened almond milk
1.5 tsp agar agar powder
1.5 tsp arrowroot powder
1 tsp black salt
2 cups raw kale, chopped
1 cup fresh mushrooms, chopped
1 cup frozen green peas



*Conventional grocery stores (even Walmart Superstores, ironically) sell this now! I used Green Giant brand. If you can’t find this, sub frozen cauliflower florets using this method:
Remove cauliflower from the refrigerator and pulse in a food processor until a rice-like texture is achieved.

OR if you can’t find frozen cauliflower, use this method:
Chop cauliflower into florets (be sure to utilize the “stalk” part as well). Blanch (do not overcook), let cool, and use a colander to drain. Use a cheesecloth or a thin towel to remove excess moisture. Transfer to a ziplock bag or plastic/glass container, and refrigerate for 2 hours or overnight. Remove cauliflower from the refrigerator and pulse in a food processor until a rice-like texture is achieved.

Method

For the crust

Transfer riced cauliflower to a large bowl and add the flax “egg”, coconut flour, coconut oil, and salt. Press the mixture into the parchment-lined baking sheet (for a rectangular pizza) or a cake pan (for a round pizza).

Stir together or knead until a dough forms. If it is too crumbly, add an additional tablespoon flax meal and 1-2 tablespoons water. Roll dough into a ball and place in the center of a 9 inch pie pan. Using your palms and fingertips, spread the dough outward toward the edges of the pan:

Bake for 12 minutes while you prepare the filling.



For the filling

In a saucepan, mix 1.5 tsp agar agar in 1/2 cup water. Set aside. Add to blender or food processor: 1 cup raw cashews, 1/2 cup nutritional yeast, 1.5 tsp arrowroot powder, 1 tsp black salt, 2 garlic cloves, lemon juice, 1 cup unsweetened almond, milk, 1 tsp black pepper, 1 tsp paprika, and pinch of cayenne. Blend until smooth. Add mixture into the saucepan with agar agar, stirring continuously on high heat. Fold in kale, mushrooms, and green peas. Reduce from boil to simmer, and continue to stir. The batter-like consistency should begin to thicken:

Turn off heat and cover saucepan. Remove pie pan from oven:

Evenly spread the filling throughout, using a rubber spatula:

Bake for 8 minutes. Remove from oven and let cool slightly before serving. Enjoy!

Nutrition Facts

Servings Per Recipe: 10
Serving Size: 1 serving

Amount Per Serving

Calories 241.0
Total Fat 13.9 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 53.9 mg
Potassium 212.3 mg
Total Carbohydrate 22.3 g
Dietary Fiber 9.2 g
Sugars 3.6 g
Protein 11.3 g

Vitamin A 81.5 %
Vitamin B-12 26.7 %
Vitamin B-6 105.3 %
Vitamin C 23.4 %
Vitamin D 3.8 %
Vitamin E 7.3 %
Calcium 10.0 %
Copper 30.6 %
Folate 17.8 %
Iron 16.0 %
Magnesium 21.3 %
Manganese 30.7 %
Niacin 60.3 %
Pantothenic Acid 5.3 %
Phosphorus 20.0 %
Riboflavin 117.9 %
Selenium 14.7 %
Thiamin 138.5 %
Zinc 14.9 %

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2 Comments

  • Reply

    Kay White

    March 20, 2017

    Tried this and loved the basic idea of it. For the filling we had spinach, chopped zucchini, and peas. Planning on trying chopped peppers, zucchini, onions and make a veggie burrito. We weren’t crazy about the crust, but are fairly new to this. The flavor of the filling is great. Thank you!

    • Reply

      Kelsey

      March 28, 2017

      Hi Kay,
      I’m happy to hear you enjoyed the filling; your spinach & zuchinni adaptation sounds lovely. I’m still perfecting the crust, trying out ways to make it flakier and less dense (more like a traditional quiche). I’ll update the recipe with any improvements!

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