Wednesday, 7 May 2008

Spinach and Mushroom Quiche with a Sweet Potato Crust


This is actually an amalgam of two recipes from Wholefoods. Not only do I absolutely adore the shop but I also happen to think that their recipe database is particularly thorough and full of healthy ideas.

I'd been toying with the idea of making a vegan quiche but didn't want to use the pastry of this recipe. I also liked the idea of making a pie using potato as the crust such as this recipe but didn't want to use normal potatoes or goat's cheese mixed with potato. So I stuck 'em both together and made a vegan, gluten-free version.

I was so pleased with how this turned out (even the boy liked it and he hates tofu) that I have decided to enter it in Abby's annual Vegetables, Beautiful Vegetables round-up organised via her excellent Eat The Right Stuff Blog.

Spinach and Mushroom Quiche with a Sweet Potato Crust
1 sweet potato
1 packet tofu
handful of mushrooms
handful of baby spinach leaves
onion
2 tablespoons of tahini
olive oil
tamari
cayenne pepper
curry powder
garlic
rice milk
1/2 a red pepper

Remove the tofu from the packet, wrap some kitchen roll around it and place a sideplate on top to press out most of the liquid. Peel the sweet potato and slice it using a mandolin slicer. Par-boil the slices for around 3-4 minutes or until soft enough to bend but not break. Layer the slices overlapping over the bottom and sides of a springform cake tin.

Fry the onion and sliced mushrooms in olive oil for around 8 minutes. Fry the garlic for an extra couple of minutes. Add a big handful of baby spinach leaves and a splash of water, continue to fry until wilted. Drain any excess water.

Put the pressed tofu block into a blender/food processor with the tahini and a generous splash of tamari. Add a small splash of rice milk but not too much - you don't want the mixture too soggy. Add a teaspoon of cayenne pepper and curry powder and blend. I used my hand blender. Mix the creamy mixture with the spinach, mushroom and onions and pour into the potato crust in the cake tin mould.

Chop the red pepper into thin strips and arrange them onto the top of the pie. Bake in the oven at around 180 degrees for an hour or until the top of the pie begins to brown.

3 comments:

LisaRene said...

Very healthy! Using the sweet potato in place of the crust is a great idea and a tremendous calorie saver.

Abby said...

gorgeous looking tart tessa - thanks for sharing it with vegetables, beautiful vegetables.

Hippolyra said...

This looks great Tessa,

I am increasingly vegan these days and will be trying this.

All you have to do now is to make your own tofu!

H