How long does swiss chard quiche with wild mushrooms [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can swiss chard quiche with wild mushrooms [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make swiss chard quiche with wild mushrooms [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is swiss chard quiche with wild mushrooms [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does swiss chard quiche with wild mushrooms [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Swiss Chard Quiche With Wild Mushrooms
[Vegan]

TE By: The Natural Epicurean

Author Bio

The Natural Epicurean Academy of Culinary Arts (NEACA) is the premier educational institution where culinary... Read More

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Swiss Chard Quiche With Wild Mushrooms - One Green Planet

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Swiss Chard Quiche With Wild Mushrooms

1 9-in. tart

Dairy Free

Vegan

Some people think going vegan means giving up dishes like quiche forever. Luckily, that is far from the case and this dish proves it. This quiche is perfect to make ahead of time and pack in your picnic basket.

Ingredients You Need for Swiss Chard Quiche With Wild Mushrooms [Vegan]

For the Pine Nut Crust

1⁄2 cup whole wheat pastry flour 3⁄4 cup unbleached white flour 1⁄2 teaspoon sea salt
1⁄4 teaspoon baking powder
1⁄2 cup pine nuts
1⁄4 cup ice-cold olive oil 1⁄2 cup ice-cold water

For the Filling

7 tablespoons extra-virgin olive oil, divided
1 onion, finely diced
1 pound wild mushroom mixture, roughly chopped
2 tablespoons dry white wine or water
2 pounds Swiss chard, washed and stemmed, finely chopped 1-1⁄2 teaspoons coarse sea salt
3 garlic cloves, sliced crosswise into 1/8-inch rounds
1 teaspoon smoked paprika, optional
1 sprig fresh oregano, chopped
1 sprig fresh thyme, minced
pinch hot red pepper flakes, optional
1 pound firm tofu, rinsed and patted dry
4 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
2 tablespoons white miso

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How to Prepare Swiss Chard Quiche With Wild Mushrooms [Vegan]

Preheat oven to 350 degrees F. In a medium bowl, sift together flour, salt, and baking powder. Add pine nuts and mix thoroughly. Cut oil into flour mixture all at once. Toss flour lightly around coating fat to create little balls. Add just enough water to form ball, being careful not to over mix.
Flatten dough into a disk shape and roll out. Cut and place into 9-inch tart pan. Refrigerate for 30 minutes. The pre-bake crust before filling for 10 minutes.
In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil. Add the onion and wild mushrooms and sauté for 10 minutes, stirring occasionally. Add the wine and deglaze the pan, using a wooden spoon to scrape up any bits on the bottom of the pan.
Season with salt and continue cooking until all liquid is evaporated. Add chard leaves, still wet from washing, and stir into the mushrooms until chard is just wilted. Place vegetables in a small bowl and set aside.
In a small saucepan over medium heat, heat the remaining olive oil. Add the garlic, herbs and red pepper flakes. Simmer for 3 to 4 minutes or until garlic is beginning to turn golden. Transfer the mixture to a food processor. Crumble in the tofu, lemon juice, vinegar, and season to taste with salt and puree until smooth.
Combine the tofu mixture with the wild mushroom-chard mixture.
Fill the prepared crust with the filling and smooth the top. Dust with the smoked paprika and bake for 35 minutes, or until set.
Variation: Use any kind of green in place of the Swiss chard.

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Comments:

diane says:

January 29, 2017 at 1:53 am

This was very tasty, but plan on at least 2 hours of prep cleaning and cutting and making pie crust. I started to late we normally eat at 6 but we ate at 7. It is delicious, just plan your time. Oh couldn’t find wild mushrooms sonuse shiitake and baby portabelleas.