How lovely it is to have the sun back. Brings a feel of summer, garden parties in light dresses – and fleece -, fizzy lemonade … and flocks of half naked kids wildly running all over the place…
A good quiche is always a welcomed addition to any (outdoors or hastily relocated indoors) buffet. Grant you, it is a bit early for those amazing spring vegetables that really make a quiche sing (think asparagus, fresh peas, my mouth waters just at the thought of them… hum, another few weeks) but the last of those stored winter vegetables can also work quite well, especially if you roast them.
I am actually no quiche fan, I find the taste of the vegetables can easily get lost in the traditionnal egg, cream and cheese mixture. Also, the pastry can be quite a disappointment, to put it mildly (undercooked, bland, soggy, microwaved, you name it).
But this recipe worked great for me. The filling is a vegan bechamel that you can choose to further bind with an egg (if you don’t it is great as well, remains creamy), the crust is crispy and tasty (and gluten free). I used beetroots and butternut squash, and coriander for the green touch, but any roasted vegetables / herbs can work. Empty your winter basket!
*Note : the “hungry gap” refers to the period where we run out of winter storage vegetables, before the spring new season vegetables are out and ready to eat. that’s right now, april-may…
Roasted winter veggies quiche (serves 6-8) [adapted from Clea’s book “Tout sans gluten” – Pâte à tartelettes & Butternut quiche]
For the pastry (GF)
- 80g brown rice flour
- 70g buckwheat flour
- 1 heaped tbsp potato starch
- 1 tsp baking powder
- pinch of salt
- 1 small egg or one flax egg (1 tbsp milled flax seeds + 3 tbsp water)
- 40g olive oil
For the filling
- 2 medium beetroots
- 1 small squash
- 2 cloves garlic
- salt flakes, pepper, origano
- 1 small bunch coriander, bigger stalks taken out
- 1 heaped tbsp tapioca or potato flour (I do it with “crème de riz” but I am not sure you can find the equivalent here)
- 200ml non dairy milk (almond or oat is great. I find rice to be too sweet)
- 1 tbsp tahini
- pinch salt, 1/2 to 1 tsp nutmeg (to taste)
- 1-2 eggs (optionnal)
Pre-heat the oven 180°-200°C
Prepare the vegetables : Peel and seed the squash, peel or scrub the beetroots with a vegetable brush, chop in bite size pieces. Place into an oven-proof dish, sprinkle with the peeled and pressed garlic cloves, salt, freshly ground pepper, and a drizzle of olive oil. Bake until the vegetables are tender, about 30-40 minutes.
Prepare the pastry : If using the flax egg, combine the milled seeds and water in a bowl and set aside to thicken for 10-15 minutes. Combine the flours, starch, baking soda and salt in a bowl. Add the egg or flax egg, rub it in the flour with the tips of your finger. Add the oil, and some water (1 to 3 tbsp) little by little, mixing with a spoon or your fingertips, until the dough comes together. Line your quiche tin with parchment paper, place the dough in the center, gently spread it with your finger until it covers the bottom and sides of the tin (as most GF pastry, the dough is very delicate to handle so rolling it out might not work out great. Fingers are perfect with a little patience). Set aside in the fridge.
Approximately 10 minutes before the vegetables are done, lower the heat to 180°C and blind bake your pastry until set (10 minutes).
Prepare the filling : in a small pot, combine the starch and milk, on medium heat, whisking constantly to avoid the mixture sticking to the bottom, until it thickens. Cut the heat, add the salt, nutmeg, tahini, combine. Adjust seasonning. Rinse and chop the coriander leaves. Whisk the eggs in a bowl if using, and add to the bechamel stiring constantly. Add the coriander.
Time to assemble the quiche! On your blind baked pastry, place the roasted vegetables, pour the coriander bechamel, sprinkle with seeds (like pumpkin) if you have any on hand, and bake at 180°C for 30 minutes until set and golden. Leave to cool for a while before serving. I made this quiche the day before the party, it was perfect eaten at room temperature.
Kitchen Rendez-Vous 