This quiche is a showstopper at any table and much less complicated than you might think! A celebration of hygge, a Danish word used when acknowledging a feeling or moment as cozy, charming or special, all the warmth and coziness you could imagine in one tart pan. Enjoy every last bit of this decadent quiche. This recipe features squash blossoms, chive flowers, leeks and peppery nasturtiums.
Ingredients
- 1 tablespoon ground flax + 3 tablespoons water, mixed together
- 1 cup almond flour
- 1 cup gluten-free rolled oat flour
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ½ teaspoon salt (I use Pink Salt)
- 1 tablespoon extra-virgin olive oil
- 1 to 2½ tablespoons water, as needed
- 1 (14-ounce) block firm tofu
- 1 tablespoon olive oil
- 2 leeks, washed very well and chopped
- 1 yellow onion, diced
- 4 large garlic cloves, minced
- 3 cups (8 ounces) sliced cremini mushrooms
- ½ cup fresh chives and chive flowers, finely chopped
- ½ cup fresh basil leaves, finely chopped
- ⅓ cup oil-packed sun-dried tomatoes, drained and finely chopped
- 1 cup Swiss chard, ribs diced, leaves sliced into ribbons
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh oregano + oregano flowers
- Salt, black pepper and red pepper flakes, to taste
- 3—4 squash blossoms, washed well and gently dried
- 1½ cups raw cashews, soaked
- ½ cup water
- Juice of 1 large lemon + lemon zest
- 1—2 tablespoons nutritional yeast, optional
- 1 small garlic clove, whole
- ½ teaspoon onion powder
- Himalayan sea salt and cracked pepper, to taste
- Optional: Extra herbs to mix into the ricotta (oregano, chives, rosemary, thyme)
Preparation
Preheat oven to 350°F and lightly grease a round 10-inch tart pan.
Wrap rinsed tofu in a few tea towels. Place a couple of books on top of it to lightly press out the water while you prepare the crust.
For the crust:
Whisk together flax and water mixture in small bowl and let it get all thick and lovely.
In large bowl, stir together almond meal, oat flour, herbs and salt. Add in flax mixture and oil. Stir until mostly combined, adding remaining water until dough is sticky—you are aiming for a texture similar to cookie dough. The dough should stick together when you press it between your fingers, like magic.
Crumble dough evenly over base of tart pan. Starting from the center, press mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake crust 15 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling.
Increase oven temperature to 375°.
For the filling:
Break the tofu block into 4 pieces and add into food processor. Process tofu until smooth and creamy.
In large skillet, add oil and sauté leeks, onions and garlic over medium heat for a few minutes, or until onions begin to be translucent. Stir in mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off mushrooms, about 6—10 minutes. Stir in herbs, sun-dried tomatoes, chard, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the chard leaves are wilted.
Finally, remove from heat. Put all in a large bowl and stir in tofu until thoroughly combined.
Adjust seasoning to taste. Spoon mixture into baked crust and smooth out with a spoon until even.
For the stuffed blossoms:
Soak cashews for 3 hours in cold water and or 15 minutes in boiling water. (I have also made this ricotta without soaking at all and it turned out amazing. So, you have choices here!) Add cashews, water, lemon juice and zest, nutritional yeast, garlic, onion powder, salt and pepper and blend in high-speed blender.
Scoop into small bowl, add optional herbs and mix gently. Open blossoms delicately, just at the very top; use a small spoon to scoop ricotta inside. Place stuffed squash blossoms on quiche and brush with olive oil before heading to the oven.
Bake uncovered for 33—37 minutes, or until quiche is firm to the touch. For best results, cool for 15—20 minutes on a cooling rack before attempting to slice.
Wrap up leftovers and refrigerate for up to 4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15—20 minutes at 350°.
About this recipe
Chef’s notes:
If you do not have a high-speed blender to create this ricotta, I recommend Kite Hill Almond Ricotta found at most natural grocery stores.
This recipe makes more ricotta filling than needed for this recipe. Save the rest for bruschetta recipe or for a dip for sliced veggies.
