Last night, I was surfing the web looking for inspiration for new recipes when I came across a contest at Food52 celebrating alliums (a fancy name for the onion family). Naturally, my mind went towards the cheesy, springtime egg dish from my childhood, an outright perfect vessel for allium experimentation. When I was growing up, my mom would make quiche for a special occasion breakfast or dinner at least once a season, and I always adored the soft, buttery texture and traditional broccoli cheddar flavor. But tonight I wanted to make something fancy out of my old favorite so I came up with three different flavor profiles, each highlighting a different allium. And if I do say so myself...yum.
Petite Quiches Three Ways
For the crust:
(adapted from David Lebovitz)
1/4 cup buckwheat flour
3/4 cup organic all-purpose flour
6 T vegan butter
2 T water
1 T canola oil
1 T sugar
1/4 t salt
For the base:
(adapted from Whole Foods Market)
1 container of extra firm tofu, pressed to remove water
1/2 cup vanilla soy milk
2 T tahini
1/2 t salt
1/4 cup soy sauce
1/2 t curry powder
1/2 t garlic powder
For the onion-fig filling:
1/2 sweet onion
6-8 dried figs, sliced in quarters
1/4 cup raisins
1/4 cup balsamic vinegar
1 T olive oil
1 T vegan butter
For the potato-leek filling:
4 purple new potatoes
1 leek (for tips on cleaning, click here)
8 baby portabella mushrooms
olive oil
seasoned salt
pepper
1/4 cup vegetable broth
For the rapini-shallot filling:
1 shallot
2 cloves of garlic
1 handful of rapini (about 2 cups chopped)
1/2 cup chopped parsley
1/2 cup vegetable broth
1 t rosemary
oil
salt and pepper
Preheat oven to 400 degrees. Combine flours and place in a small bowl. Set aside. Meanwhile, mix remaining ingredients in an oven-proof bowl. Place in the oven for 15 minutes or until the butter is melted and caramelizing. Remove from the oven and immediately mix in the flours. Once the dough has pulled away from the edges of the bowl, divide into thirds and place into three small ramekins. After it has cooled, use your fingers to pat the dough outwards until it covers the ramekin bottom and sides evenly. Place in the refrigerator until ready to bake.
Meanwhile, lower the oven to 375 and prepare the base by placing all the ingredients in a blender and mixing until it is smooth and lump free. Place in the refrigerator with the tart crust until ready to bake.
Next, prepare the fillings. For the onion-fig filling, place butter and a 1/4 cup of balsamic in a medium skillet over medium heat. Once the butter has melted, add the figs and raisins, stirring until the sauce is reduce and thick. Pour into a small bowl and set aside. Meanwhile, slice the onion into thin pieces and add to the same skillet prepped with oil. Stir the onions until they begin to caramelize. Remove from heat and stir into fig mixture. Set aside. For the potato-leek filling, set a small sauce pan to boil and add potatoes, cooking for ten minutes or until tender. Remove from the water and smash with a rolling pin, reserving skins. Meanwhile, prepare leek and slice mushrooms into bite-sized pieces. Heat an oiled skillet over medium heat and saute the leeks. Add the potatoes and season with salt and pepper. Add mushrooms and broth, cooking until the sauce thickens and vegetables are tender. Set aside. Finally, for the rapini-shallot filling, chop rapini, shallot, garlic, and parsley. Next, in a medium-sized skillet over medium heat, saute the shallot and garlic with some olive oil until caramelized. Add the rapini, parsley, rosemary, and vegetable broth. Finally, cover and simmer for 10 minutes or until broth is mostly evaporated.
To assemble the petite quiches, remove all components from the refrigerator and set on the counter. Spoon a third of the base into each ramekin and follow with the filling. The quiches should be almost overflowing. Place in the oven and bake 20-25 minutes or until the filling is firm to touch and slightly brown. Devour immediately. Seriously, a burnt mouth is totally worth it.
Make sure to check out the recipe at Food52!
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