Quiche/Savory Tart Filling
I found a butterless quiche/tart crust that I LOVE
(from Peter Berley's Modern Vegetarin Kitchen:
but I was not crazy about the filling.
Does anyone have any nice recipes for a meatless tart filling?
I am hoping to find something high in vegetables and somewhat low in dairy.
What specifically do you not like about the filling? The spinach and mushroom combo or the eggs or ___??
I've been making a broccoli onion quiche for ages that my family devours but it does have eggs and dairy... Otherwise you might want to check vegetariantimes.com
If you can be a bit more specific about your preferences I'm sure you'll get lots of good suggestions. :)
There was a bitter after taste. I didn't burn the garlic but the onions (cooked seperately) did get a little burned. Do onions have a bitter aftertaste when burned? They weren't burned too badly.
Maybe I didn't use the right tofu? I don't cook with tofu very often. Bought some unlabeled little cartons of it at the korean market that felt firm enough so used it.
I have no problem with eggs or dairy I just would rather not have something with tons of heavy cream and cheese. Would like to find something lighter. Perhaps with cottage cheese and eggs? I will check out vegetariantimes. Is your brocc onion quiche very cheesy?
Sorry for the delay...
I'm not sure what the bitter aftertaste might have been since the garlic was ok.. but that would definitely put me off of making it again. The only time I burned onions I really burned them and yes they were bitter.
I don't cook too often with tofu, and mine is usually well....labelled...but if the tofu was bad I think you'd have noticed when you opened the container.
So...the basics for a quiche can always be lightened up and altered to suit your tastes. My original broccoli quiche for instance called for
4 large eggs and
1 cup of cream
I subbed in:
3 large eggs and
1 & 1/4 cups 1% milk
(1 large egg = 1/4 cup liquid)
While it wasn't as rich as the original it was still flavourful and it baked up fine.
I also subbed 1lb mushrooms for 1lb broccoli florets because broccoli is what I had on hand.
As for the cheese in a quiche, it's an add-in just like the vegetables, it doesn't affect how the pie bakes...just the overall flavour.
My original recipe called for 1/2lb cheddar, if you use old cheddar rather than medium or mild you can cut the amount in the recipe by at least half and retain the cheese flavour and cut fat and calories.
I hope that helps give you a general idea about how to lighten up a quiche recipe. You could also use products like Egg Beaters but I'd personally rather just use less of the real thing.
If you'd like the whole broccoli and onion quiche recipe I can certainly post it. I'd also suggest checking out myrecipes.com which has a database of Cooking Light magazine's recipes (along with recipes from Southern Living etc) the Advanced Search allows you to specify which magazine from which you'd like to get recipes.
1 pie shell (just use your fave recipe, prepped and ready in the pie plate)
1 cup diced onion
2 cups broccoli florets
1 & 1/4 cups milk
3 eggs, well beaten
1/4 tsp. salt (or to taste)
1/2 tsp. oregano
1/4 tsp. parsley
1/2 tsp. olive oil(or sub cooking spray)
Prep veggies and saute in oil/cooking spray until onion is opaque (about 5 min), add salt, oregano and parsley. Mix together and place in pie plate, covering crust evenly. Sprinkle cheese evenly over vegetables. Beat eggs with milk and pour over vegetables and cheese.
Bake at 350F for 40-45 min or until crust is browned and filling is set.
I find this recipe easy to play with, just keep the amounts the same and change up the spices and veggies to suit your taste or use up whatever is in the fridge :)
This recipe is an adaptation from Deborah Madison's Vegetarian Cooking for Everyone. I really like it in the potato "crust", and like to vary the fillings to what I have on hand, but I am sure it would be good in a more traditional crust as well.
Spinach and Herb Torta in a Potato Crust
3 large russet potatoes (about 1 ¼ pounds)
2-3 T olive oil
1 onion, finely chopped
1 bunch scallions, including greens, thinly sliced
3-5 cloves garlic, minced
½ cup chopped parsley
½ cup chopped cilantro (I probably use more than this)
Salt and fresh ground pepper
2 bags spinach (or 2 bunches with leaves coarsely chopped – discard stems)
2 eggs, beaten
1 cup cottage cheese
½ - ¾ cup crumbled feta (use ¾ if you are adding more veggies, see variations)
Zest of one lemon
Peel potatoes and slice into 1/8 inch slices – slicing two potatoes crosswise and one potato lengthwise. Toss with 1-2 T olive oil. Heat a wide skillet over medium heat. When pan is hot, add one layer of potatoes and cook, turning once, until golden on both sides and tender when pierced with a knife after a few minutes. Place on a paper towel as they finish cooking and season with salt and pepper. Repeat until all potatoes done.
Preheat over to 375°F.
Add 1 T olive oil to pan. Add onion and cook until soft and beginning to brown. Add scallions, garlic, parsley, and cilantro and cook a few more minutes until scallions are wilted. Season with salt and pepper and remove to a large mixing bowl. Add spinach to the same pan with water clinging to its leaves (or add a little water if the spinach is dry). Cook over high heat until wilted (3-4 min). Transfer spinach to a sieve and press out excess water. Add to the mixing bowl with onions/herbs. Add eggs, cottage cheese, feta, and lemon zest and mix well. Taste for seasoning, add salt and pepper as necessary.
To assemble: Use a 9-10” round baking dish – pie pan, spring-form, round casserole dish, whatever. Layer the bottom with potato rounds, overlapping so there are no empty spaces. Similarly, layer sides with potato ovals. Pour in spinach mixture. Bake at 375°F until firm and golden in places, about 40 minutes. Serve hot or at room temperature. It also freezes well in individual portions.
I have done all sorts of variations on this – it is very forgiving (but I think the lemon zest is a must!). I have used sweet potatoes for the crust. I have used a mix of broccoli, cauliflower, and swiss chard in replace of the spinach, which makes for a much higher volume of veggies, but I think the cheeses and egg can remain the same, just bake in a deeper pan (okay, so I probably increase the amount of feta to ¾ cup). If you use chard or other heartier green, just make sure you remove the stems, chop it up, and sauté it longer till its tender. If you want to add broccoli or cauliflower, chop it into pretty small pieces (~½ inch cubes) and sautéed it in the same pan as the onions – after the onion begins to soften slightly but well before the herbs/green onion get added. They don’t need to cook until soft, just enough to take away the rawness.
I use skim evaporated milk in quiches, and it works great. I wouldn't use it for a cream soup, for example, but in quiches it's very acceptable. Cut out that fat, and then you can justify the cheese, which I think a quiche needs a little of so it's not watery.
I also use the Julia Child method, which I hope I'm telling you correctly off the top of my head here. 1 large egg augmented to 1/2 cup total liquid. So, in other words, if you want a 3-egg quiche, put three eggs in a glass measuring cup and fill it up with the milk of your choice to 1-1/2 cups. That's good for a 10" quiche pan or 9" pie plate.