A recipe while I’m out backpacking…
I made a dairy-free quiche with a whole wheat crust twice last week. The reason I made it a second time was because Bella had a slice of the first quiche and offhandedly said, Good quiche Mom.
!!!
Did I mention that I used NO MILK, NO CHEESE, NO BUTTER and that the crust was whole wheat AND HOMEMADE??
So I better jot down the recipe while I’m thinking of it, because it was a bit of a tossed together affair.
I call it Mama’s Onion and Chorizo Quiche and I made it in a regular glass rectangular dish because my second quiche dish was out on loan.
Crust
1 1/2 cups whole wheat pastry flour
1/2 tsp salt
4 Tbs non-butter (I used Earth Balance once and doubled the oil the second time)
1/4 oil (I used a nice olive oil once and canola once – both worked fine)
4-5 Tbs ice cold water
Add the flour, salt, and butter to the food processor. Pulse a couple times. Add 1 tablespoon of water and pulse once. Repeat until you have a “shaggy” mass (that’s what all the recipe books say). Scoop it out and without overhandling the dough, press it quickly into the bottom of your baking dish.
The Quiche
5 eggs
1 1/2 cups soymilk
1/2 length of pork chorizo (I think probably anything made with chorizo, like sausage or bacon, tastes yummy…)
1 large onion
Saute the onion until brown on the edges and carmelized. Spread evenly over the crust. In the same pan, cook chorizo until done. Spread over the onions. Mix the eggs and soymilk together and pour over the top. Salt and pepper to taste. Bake for 20-30 minutes.
Strangely, everybody thought there was cheese on top. I think that the soymilk made a light crust on top that got browned? I dunno, but it was sure an easy and fast way to feed my guests.
