Posts Tagged quiche

Fennel Experiments

When I signed up for my CSA, I knew I’d be getting fennel.  I was a bit nervous about this, because fennel is one of the few vegetables I had never tasted, and all I knew about it was that it smelled and tasted like black licorice.  And I hate black licorice.  The CSA has an option to not receive any item you don’t like, but I figured I’d give fennel a chance before I took it off my list.  And I’m glad I did, cause I think I kinda like it.

I don’t remember where I got the idea to put fennel in a quiche, but I do know I read that roasted fennel does not taste like licorice, so I knew that was the way to go for my first try.  I based my quiche off of this broccoli quiche from The PPK.  For some reason I thought it would be okay to use silken tofu (it was not) and so my first try kinda fell apart.  It tasted fantastic though, so I knew I had to get it right.

Okay, so it didn’t exactly hold together this time either.  I have a hard time waiting for it to cool!  I promise it does stay together after time in the fridge, so I guess maybe I’d recommend chiling it for a few hours or overnight to ensure quiche stay-togetherness. 

I think this would also taste fantastic with summer vegetables – yellow squash, eggplant, red bell pepper, dill and maybe even fresh corn.

Quiche art:

Roasted Veggie Tofu Quiche

1 prepared 9-inch pie crust
1/2 fennel bulb, cut into 1/4-inch dice
1/2 onion, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
3 cloves garlic, chopped
2 Tbs olive oil
1/2 c unsalted cashews
1 lb extra-firm tofu
1 tsp yellow mustard
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp turmeric
2 Tbs nutritional yeast
1 tsp kosher salt
black pepper
1/2 of a 14.5 oz can petite diced tomatoes, drained
2 Tbs chopped fennel frond

If your pie crust is frozen, take it out of the freezer to thaw.

Preheat the oven to 400F. Place the fennel bulb, onion, carrot and garlic in an aluminum foil lined pan. Drizzle the oil over the veggies and stir to coat. Roast the veggies in the oven for 25 minutes, stirring once halfway through. Take the veggies out of the oven and lower the temperature to 350F.

While the veggies are cooling, process the cashews in a food processor into fine crumbs. Drain the water from the tofu, and crumble it into the food processor. Add the mustard and process until mostly smooth, scraping down the sides with a spatula.

Transfer the tofu mixture to a mixing bowl. Add the remaining ingredients (thyme through fennel frond) and mix until well combined. Use the spatula to pour the mixture into the pie crust, and smooth out the top. Bake for 40 minutes, and let cool to room temperature before serving.

This should probably serve 8, but I manage to eat it in 5 or 6 servings max.

With the halves left over from my first quiche (fennel, onion and canned tomatoes) I made a quick sauteed pasta sauce to go with whole wheat fettuccine, and topped it with sesame parmesan and (not quite toasted enough) butternut seeds.

Making this reinforced the fact that adding some pasta cooking water back to the pasta really does help with sauciness.

In an internet search for fennel recipes, I came across one for fennel-tuna sandwiches.  This recipe called only for the fennel fronds, and I had plenty of those left, so I made the Chickpea “Tuna” Salad from Vegan Deli and added lots of chopped fennel frond.  I also added some nori for fishiness.  The result was very tasty!  Perfect on a sandwich with lots of lettuce.  Although for some reason I could NOT get a decent picture of this meal.

Verdict:  Fennel is A-OK.  Give it a chance!

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Potluck Brunch & Laptop Lunches

Janeen invited many lady friends over for a potluck brunch yesterday.  Yeah, I just had brunch with her last weekend but I guess she needed more lady company.  You can never have too much lady company, or too many mimosas in said company’s presence.  Well, I take that back.  You could certainly have too many mimosas.  We generally run out of champagne before we enter the danger zone.

Janeen suggested ideas of things to bring for those less potluck-obsessed than I, and of course quiche was on the list.  I’ve made good vegan quiche before from some random recipe I have filed away, but I set my sights on this quiche from the PPK blog, with the little bits of broccoli.  I had visions of my tofu quiche being way better than any eggy quiche that might dare to show up.  Of course, nobody else did quiche, but those who tried mine were complimentary.

quiche

I was momentarily worried it wouldn’t set up properly, and tempted to throw in a tablespoon of cornstarch just for guarantee, but then I remembered that pretty much all of Isa’s recipes are great and that I could trust her.  After baking it was still soft inside, but it definitely did set the way it should.

I also wanted to make something sweet, and settled on Double Chocolate Muffins from La Dolce Vegan.  I made them minis so we could go back for seconds and not feel bad.  These turned out well, although in this case I’m not sure where the line is between muffin and cupcake.

muffins

After not packing any lunches last week, I realized I never posted them from the week before!  So here they be.

6-16- lunch

6-16 orange “beef”, rice pilaf w/ tomatoes, grilled eggplant, zucchini & squash,
chipotle bbq kettle chips, fig bar

6-17 lunch

6-17 cottage cheez w/ half a pear, shredded carrot, squash & zucchini w/ balsamic vinaigrette, broccoli & green pepper w/ goddess dressing, gluten-free crackers, mambas candy

6-19 lunch

6-19 green-wa, roasted okra & tomatoes, mashed avocado, gluten-free crackers, fig bar

6-20 lunch

6-20 green-wa w/ green pepper, roasted okra & tomatoes, cottage cheez w/
diced pear, canteloupe balls

We did get to play wiffleball, but not till yesterday, and I hit a walk-off home run against bf’s pitching, so let’s not talk about it anymore.  I have restaurant foods to post, and will try to do so later tonight when I am at home where the pictures are.

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