Peppers and Pesto Quiche
Prep. Time
1.5 hours
Cook Time
30 minutes
Servings
26'' pan
Difficulty
Expert
Soy-Free
I grew up in a town with a small quiche place that specialized in the most amazing quiches. The combinations they came up with were so delicious and unique that it was almost addicting... I used to go with a friend there, and they always served it with a freshly squeezed orange juice and a side fresh salad, and I just loved every minute of that meal...Inspired by those flavors, I decided to create my own version, and this tartlet is the result. I’ve veganized the recipe, but kept that same balance of savory flavors with a buttery, crispy crust, caramelized onions, roasted peppers, and a creamy filling. Every bite reminds me of those days, and I’m so happy to share it with you!
Ingredients
For the Tartlet
4oz (125g) vegan butter (follow my recipe here, or use store-bought)
6.8oz (200g) all-purpose flour
1 tsp sugar
1/2 tsp salt
1.5oz (45ml) cold water
1/2 tsp vinegar
For the Cream Sauce
7.5oz (250g) coconut cream
1.6oz (50g) cornflour
1 tbsp tahini
4 tbsps tapioca
1 tbsp pesto (follow my recipe here, or use a vegan store-bought option)
Salt & pepper
For the Filling
3 Peppers of different colors
Sunflower oil for sauteing
1 onion, cut in rings
Instructions
Making the Tartlet
Turn on the oven on 360F/180C
In a food processor with a steel blade, process the butter (cut in about 2 inch cubes), the flour, salt and sugar until a crumbly mixture is received. gradually add the water and vinegar (change the processor to 'pulses') until you get a chunk of dough.
Flatten the dough on the pan, including on the edges of the pie pan. This will result in nice-looking borders for the pie. The tartlet should be slightly thicker on the edges but somewhere around 0.5cm (0.2'') thick on the bottom.
Cover the tartlet with parchment paper so that it sticks to it a bit, and spread some dry lentils or chickpeas or beans on the top. These are only used as a "weight" on the parchment paper, so it stays on the tartlet during baking. The tartlet should now be put in the oven for 10 minutes. This step dries the tartlet on the surface so it doesn't get saggy after coming in contact with the filling and cream.
Making the Filling
On a large pan, fry the peppers on medium heat with 2-3 tbsps oil for about 15 minutes with the lid on. the peppers are supposed to get a light tan and soften a bit. Alternatively you can bake them in the oven for 30 minutes with a generous drizzle of olive oil and covered with aluminum foil.
Separately on low-medium heat, caramelize the onions for about 20-30 minutes. I try to keep a stock of caramelized onions (in batches) in the freezer, to thaw every time I need to use it.
Making the Cream
Mix all the ingredients together in a bowl, and when the filling is ready, place it on the baked tartlet and spread it evenly. Pour the cream on top of it all and try to create a consistent and even composition.
Place in the oven and bake for 40 minutes or until the middle is stable and a toothpick comes out crumbly or clean.
Notes
The tahini is meant to hold the filling cream together, as an egg replacement. If preferred, it can be substituted with 1/2 cup plant-based protein-rich milk mixed for 30 seconds with 1 tbsp flaxseed meal and 1 tsp vinegar.
The all-purpose flour can be replaced with spelt flour.
For a nut-free option, make sure to use nut-free pesto, or follow my pesto recipe and don't add pinenuts. Alternatively, you can skip the pesto, and add more seasoning (as preferred) to add flavor to the cream.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!