Photo, Erik Putz.
Quiche gets a plant-based makeover with a coconut oil-based pastry and chickpea flour "egg" filling.
Flaky Pie Dough
, (see Kitchen Tips for recipe)
1 100-g pkg
, trimmed and cut into 1/2-in. pieces
1 1/2 cups
- Position rack in bottom third of oven, then preheat to 375F. Roll dough out into a 13-in. circle on a floured counter. Lift dough onto a 9-in. metal pie plate and press dough over bottom and up sides of plate. Fold overhang under and flute edge. Prick pastry all over with a fork. Line with a large square of foil to cover, then fill with dried beans. Bake for 20 min. Remove foil and weights and bake until just golden, about 5 more min. Let cool slightly on a rack.
- Meanwhile, heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then mushrooms. Cook until softened and golden, 3 to 4 min. Add remaining 1 tbsp oil, then shallots and asparagus. Cook for 2 min. Add tomatoes and 1/4 tsp salt. Cook 3 more min. Reserve 1/2 cup vegetable mixture in a small bowl. Meanwhile, whisk chickpea flour with 3⁄4 cup cold water
in a medium bowl until smooth and no lumps remain. Set aside.
- Bring broth and remaining 3⁄4 tsp salt to a boil in a medium saucepan, then reduce heat to low. When broth stops boiling, whisk in chickpea mixture until combined. Cook over low, whisking often, 5 min. Mixture should be a smooth, pudding-like consistency. (This step will “cook out” the raw chickpea flavour.)
- Stir vegetables from pan into chickpea mixture, then scrape filling into baked pie crust. Top with reserved vegetables. Let stand until filling firms up, 20 to 25 min. Cut into slices and serve.
Nutrition (per serving)
- 14 g,
- 53 g,
- 38 g,
- 6 g,
- 1036 mg.