Wednesday, August 22, 2012

Zucchini Quiche with Baby Heirloom Tomatoes

I'm a total Food Network (and Top Chef) junky. I've actually learned a lot of technique from watching shows like Chopped and Iron Chef America - and more than once I've stolen ideas for recipes you see here. Last week this gorgeous recipe for Heirloom Tomato Pie showed up in my facebook feed and the first thing that came to mind was: "Ohhh, I wanna make that!" The more I thought about it my mind kept taking me to the idea of a quiche, and since I've never actually made a raw vegan quiche before the timing seemed perfect!
Important Notes About This Recipe
There's a number of things that I am loving about this recipe; it's nut-free (yay!), low fat (if you make a thin crust), and BEST of all...you can make the entire quiche by hand! That's right, no fancy kitchen appliances needed. The only specific tools you need are the following:
For the Crust:
A nut or Spice Grinder (I actually use a coffee grinder and it works great)
For the Quiche:
A medium or fine toothed grater
The lager toothed graters won't give you the right "creamy" zucchini consistency, so I can't stress enough the importance of this detail. Pureeing your zucchini won't work either.
About the Zucchini: 
After you've grated the zucchini you will need to squeeze away any excess liquid. Do this by simply grabbing a handful of the shredded zucchini and squeezing above your kitchen sink. This is very important, otherwise the excess liquid will lengthen the drying time of your quiche filling. 
Alrighty...let's make a quiche!
Zucchini Quiche with Baby Heirloom Tomatoes
Makes One 5.5'' round Quiche - Serves 2 to 3 people
Step 1.
Quiche Filling Ingredients
1 c peeled and finely *shredded Zucchini (see below for more details)
2 tsp Nutritional Yeast
1 tsp Creamy Mustard of your choosing
1 tsp Date Paste
1 tsp Onion powder
1/4 to 1/2 tsp minced Garlic (to your own tasting preference)
1/4 tsp Kelp powder/granules
2 Tbsp Oilive Oil //or// Grape seed oil
1/4 tsp Salt
1/4 tsp Black Pepper
Mix together all of the above ingredients
Note the size of the shred - you don't want your zucchini to be shredded any larger than this.
Shredded Zucchini after being "squeezed"
Additional Quiche Ingredients:
These are my suggestions - you can use different ingredients if you wish, just keep the measurements the same, and depending on the moisture content in your veggies the drying time may need to be longer.
1/4 c thinly chopped Red Bell Pepper
1/4 c chopped Scallion //or// Leeks
Mix together evenly
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Step 2
Drying your Quiche Filling and Baby Heirloom Tomatoes 
  • Choose from one of the following Raw Food Warming Methods noted Here.
  • Proceed to evenly spread out both your Tomatoes and Quiche filling - keeping them separate
  • Dry for 2 hours total
  • Quiche Filling will be finished after 2 hours
  • The Tomatoes may need to dry for an additional 1 to 2 hours (it's up to you, really)
Finished Quiche filling will be slightly wilted down with a wonderful creamy texture 
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Step 3.
Nut Free Quiche Crust
Make a half batch of the following 
(If you'd rather make a full batch then you can freeze half of it, or make a double batch of the quiche filling and have two tarts!):
  • Once you've made your crust, before drying it proceed to shape it into a 5.5'' shell 
  • I free-handed mine pretty fast -- not too bad for a first try! 
  • Using the Raw Food Warming Method noted in Step 2, proceed to dry your crust for 2 hours
  • You can do this at the same time you're drying the Quiche filling and tomatoes (but keep all ingredients separate)
  • When all of your ingredients have finished drying it's time to assemble!

Apply your tomatoes and garnish with a bit of fresh Oregano or Basil and cracked Black Pepper
Not only does this make a yummy dinner, it's also a wonderful breakfast! I'll be having a slice tomorrow morning with a little bit of fresh avocado on the top. Yum!

Let me know if you want to see more nut free main courses like this one - I'm having fun experimenting!

xoxo,

15 comments:

  1. This looks amazing and I am so happy that you are starting to do some more nut free recipes as they don't agree with me. I can't wait to make this!

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    1. Thanks, Jennifer! I'm so glad you're liking the nut free recipes. :)

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  2. This looks so beautifully colourful:-)A friend recently introduced me to your site (after we met at a Raw food prep course)and I am loving how your brain works based on the recipes I've seen so far!!:-)I'm definitely going to give this a go, and going to share it:-)

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    1. Thank you, Lisa! I'm so glad you're here - and thanks so much for sharing too! xo

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  3. Count me as a fan of nut-free dishes. This looks wicked awesome. Thanks for sharing. :-)

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  4. I am brand new to your site (under a week) - but have already read many back recipes. I made the date paste staple and was very surprised at the sweetness (I had never even had a date before). As I am allergic to most nuts, though, I love any nut free recipe you can give! Thanks so much for your posts - we love finding new ways to eat old favorites!

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    1. Hi Brittany,
      Thank you so much for reading! I'm excited to make more nut-free recipes. :)

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  5. I'm an omnivore who cooks for my friends a lot, and there are several vegetarians there, and one who has an anaphylactic reaction to nuts. I love coming to your blog and getting new ideas on what to make! This in particular looks delicious!

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    1. Wow - thank you so much for this comment. Your friends are super fortunate to have such a thoughtful and caring person like you in their lives!
      -S

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  6. Now this has caught my eye. I made a divine raw quiche once but it was SO heavy on the cashews - this filling intruiges me. Once my dehydrator is fixed I am definitely making this - thank you!

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  7. my goodness, how delicious! That crust is genius! looks great!

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  8. This looks absolutely gorgeous, I would love to see more main courses such as this! Keep experimenting please!

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  9. Woah!! Does that ever look great! Been offline for a while and catching up on blog reading - have I ever missed a LOT. 1 dumb question - since I don't have any kelp flakes... is it for flavor or does it do something for texture? Thanks - my whole omnivorous family loves your recipes, that's how great they are! (and trust me, they are PICKY)

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