Wednesday, November 28, 2018

No Cheese In This Quiche

So yesterday's playing around included a nice chicken and veggie quiche. Of course it is also a non-dairy quiche and I'll tell you how I did that.

But first I want to remember one of my favorite I made when I came back from our first trip to Ireland. I really enjoyed that trip, but as a Californian I'm spoiled with the quantity and quality of vegetables available year round. It was still the tail end of winter when we were in Ireland, so there really weren't a large amount of fresh lettuces and greens, but there was some chard. When I baked the quiche I topped it with some chard leaves from the garden since my chard, growing here where winter can end as early as February (and it was May!), had gotten nicely leafy, so there was a lot of leaves to choose from. I also included bacon and Swiss cheese and evaporated milk. It was sublime and was eaten quickly at the potluck!

This time I again used the Pillsbury ReadyCrust pre-rolled pie crust sheet, and I blind-baked it, using my trusty lentils as pie weights. I put diced red pepper on the bottom and arranged steamed broccoli in a nice pattern over that, then put on the cooked and cubed chicken, tucking a bit under the broccoli stems. No cheese this time, but I did make the custard with eggs, soy creamer, salt, pepper, and poultry seasoning. I had it today for lunch and for dinner, both times with green salad that didn't include any romaine lettuce (which has been banned for a week by the FDA for some sort of illness it caused before the ban) but were both delicious and a nice complement to the soft quiche.

If you want to make your own quiche, you can find the one with bacon and chard HERE. If you want to make mine, dice about 1/4 cup red pepper for the bottom of a blind-baked and cooled crust, a half head or even less of broccoli, steamed and cooled makes the pattern and two chicken thighs, poached, cooled and cubed takes care of the chicken. A custard of 3 eggs and 1 1/2 cups soy creamer (plain) goes over the chicken and veggies and then sprinkle on salt, pepper and poultry seasoning to taste. Bake in a preheated 350 degree F oven until the center is just set, about 30-45 minutes. Crust should be brown. Let cool 10 minutes before serving.

Sorry for the poor photography, but it's raining this week (Yay!) and so I'm only using indoor lighting and I was too tired after a full day of scholarship stuff to try to get a better photo. Just remember, the quiche was great!


  1. Since we're going to my parent's for the holiday, I'm trying to figure out a vegan version of this custard for making a pot pie -- I think I'm going to try something like this with silken tofu (and faux chicken, of course).

  2. Silken tofu should work, perhaps combined with egg replacer and some nut milk?