Thursday, November 4, 2010

THE Vegan MoFo Quiche

Not only have I been slacking on my blog in general but I have already starting slacking at MoFo. It's day 4 of Mofo and this is only my 2nd post. I am going to blame it on my lack of eating blog-worthy food for the past 2 days in addition to my awful jet lag. Adjusting back to East Coast time sucks. My first post was in California and I was half asleep so I'm a little disappointed in the beginning of my first ever MoFo, but the quiche I made tonight will totally make up for it. And I dedicated it to Vegan MoFo, keep reading, you'll see.

I was cruising around the PPK forums like I normally do all day and saw that someone had posted questions about a quiche. Then a ppker suggested the Broccoli Quiche from Vegan Brunch. I check out the recipe and decided that I needed to make it. I love making vegan versions of things I used to love as an omni and vegetarian, but for some reason quiche never crossed my mind. Maybe it's because I get weird about tofu? I mean, I love it and eat it all the time, but sometimes it just creeps/grosses me out. Whatever the reason was that I had never made or even thought to make one is beyond me but now that I have experienced the greatness that is vegan quiche, watch out world, I'm gonna go quiche crazy!!!!!

For the pie crust, I just used a basic recipe that I have no idea where I got it from, I printed it out on a Word doc awhile back and just now got around to actually using it. For this I also added some garlic powder and black pepper. For a sweet version for desserts add 1 tblspn powdered sugar.

1 and 1/2 cup all purpose flour

1/4 tspn salt
1/2 cup cold vegetable shortening
3-5 tblspns ice cold water

Mix flour and salt. Cut in shortening using either food processor or two knives criss-crossing until you have small pea size lumps of dough.
Add water 2 tablspns at a time until dough stays together when pinched.
Wrap in plastic wrap and refrigerate about 20 minutes.
Remove and roll to size and shape needed.
Pre-bake at 400 degrees for 10 minutes before adding filling.

I used Isa's recipe but changed a few things. Well, added is a better word. I added a handful of nooch. Yes, a handful. I keep it in a HUGE Tupperware container so I can scoop or grab however much I need. That, and it's the only Tupperware big enough to store the massive amounts I buy at a time. You can never have enough nooch.

I also doubled the mustard and added a layer of halved grape tomatoes inside of the quiche. I put about 2/3 of the quiche mix in the crust, put the layers of tomatoes and then another layer of quiche.

The letters were much thicker then the actual crust and for some reason the letters didn't want to brown up, even after a few minutes under the broiler so I gave up, but they came out perfectly crisp on the outside and flaky on the inside.
My dedication to you dear MoFoers!

I couldn't find my pie plate so I used a square one, but it worked out really well. I also made a nooch sauce to drizzle all over the piece on my plate. Just some veggie broth brought to a boil with a small amount of cornstarch mixed with cold water, a handful of nooch, salt, pepper and garlic powder. By the time I was done cooking I was so starving that I couldn't let it cool. I had to cut right into it. Now my tongue is burnt but it was definitely worth it!

I promise I will get to my Halloween post sometime before MoFo is over! For now, I have a few blogs to check out and then I need sleep! Hasta luego peeps!


  1. Ha ha that's AWESOME! And delicious. AWESOME and DELICIOUS. WIN WIN!

  2. That is so sweet! I love words on food.