My first introduction to Quiche was me taking a risk in my Food and Nutrition exam when I was 16 years old that was 10 years ago. I got an A in my practical and written exam but none of the dishes I made were practiced as at that age I did not have the money to buy the ingredients. My theme was to do a wedding party and create 7 dishes including a bread and a drink in 2 hours. At the end of the exam my kitchen was a mess, and someone had turn up the heat in the oven browning my bread too much making it raw in the middle but that did not stop me from getting that distinction in this exam. I made these mini Quiche Lorraine and it stole the show and the fact that I did not make it before made the victory even sweeter. Even at 16 years old I had this strange relationship with eggs and there was something about them I did not like. It took a biology class at university to solidify my feelings about eggs and it was one of those moments for me as a vegan when I knew that egg eating was something I would not take part in. I will save you the gore from this class as it may be too sensitive for a food blog but there were a few people in the university lab in tears after this biodiversity experiment with eggs. Some said they would never eat eggs again but I knew that after a few weeks they forgot about it.
It took my least favourite ingredient tofu to make a good Quiche and I can only eat tofu in 1. Quiche, 2. to fish 3. hidden in a pie like a mac and cheese pie. The first time I made tofu quiche was one year ago in France. We had just came back from the tattoo convention in Nantes and all they had in the fridge were a roll of vegan short crust pastry, the best tasting vegan hotdogs, and a small pack of tofu. Since she was vegetarian she started to think about making a Quiche and abandoned it because of us. I told her I could make it with tofu and guess what? I had a small canister of black salt in my bag..do not ask me why I am walking around with spices..but it was so weird. We went back to their cottage which was in a garden full of fresh organic vegetables and that night together we made the best quiche I ever had vegan or not. I use that quiche as a goal every time I sent out to make quiche.
This brings me to the next topic even if tofu quiche may be healthier than the original quiche, quiche is not something I would eat every week because of the crust. To beat this problem I sometimes make the quiche crustless or I make what I call a health nut pastry with oatmeal, whole wheat flour and spelt flour (using that currently). I use little fat but keep everything cold and I have my crust and eat it too! Another thing about tofu quiche is that is cracks especially if its it slightly too hard or soft so to combat this problem I fill in the cracks with soy creamer which I use as an egg wash and it seals the cracks as seen in the photo below. Another thing is the over use of turmeric. Yes I know tofu is white but you need about an 1/8 or less tsp of turmeric powder in your preparation. Anything over can colour your quiche intergalactic yellow and in this photo I purposefully showed a well balanced colour quiche and the overly bright intergalactic yellow quiche. One more thing if you do not mix your turmeric in water it rises to the surface of the quiche and leaves the rest of the tofu white. Today I present to you a series of quiche showing all the faults in quiche making and what colour your should aim for.
Below is a spinach onion quiche I made yesterday with the health nut crust and it shows one side with a nice even yellow colour and the other side with this overly bright yellow.
Here is a section in this spinach quiche showing the separation of turmeric. You can also see where I filled in the cracks with the soy creamer. I sliced a little too warm but the sun was setting but the texture was very firm when it cooled down. It is a good idea to serve quiche with mache (lambs lettuce) as this goes really well with it.
This brings me to the next topic too tight of a quiche. If you are going to call something a quiche when it come out of the oven it should jiggle a little like a custard and here in this quiche I made based on a recipe I saw a few years back this quiche did not deliver in terms of texture.
Which brings me to my next point always fold in your soy creamer into your tofu mix as it makes the quiche light and fluffy
Finally here is a quiche that gets high marks from me in colour, texture and custard jiggly appearance and this is my vegan quiche lorraine a tester I am doing and my testers would get this very soon but for me the texture of this were perfect that I felt I was eating fluffy whisked eggs without the guilt and smell.
Here is look at the inside of this quiche
That is it for my take on the tofu quiche. See you tomorrow with something spicy.