Endive Week and I am so excited to eat one of my favorite veggies everyday!
Endives are a great extra flavor to our everyday salad or a warming quick dinner in a yummi gratin. One only vegetable that can change completely when raw or cooked!
Today’s recipe is a vegan quiche for a fast, delicious, healthy lunch. You can serve this with a salad or soup or enjoy the buttery, flaky crust endive quiche by itself.
Remember that if this is a freezer friendly, meal prep recipe! You can freeze the slices to make package lunch easy and delicious on busy days.
WHAT YOU WILL NEED:
For 6 people
Crust:
- 100g oat flour
- 50g rice flour
- 50g chickpea flour
- 2 tablespoon arrowroot(corn or potato starch also work)
- 1/2 teaspoon salt
- 40g coconut oil
- 50g olive oil
- 4-6 tablespoons water
Filling:
- 300g soft tofu(if using firm tofu, consider 200g and 100g water)
- ¼ cup water
- 2-3 tablespoons olive oil
- 1 tablespoon corn starch
- 1 teaspoon mustard
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- Fresh grounded pepper to taste
- 3 endives
- 1/2 teaspoon fresh thyme
- Juice from 1/2 lemon
HOW TO:
- In a bowl, mix all the ingredients for the crust together until it becomes a firm, moldable ball;
- With a rolling pin, open the crust dough and place it over a quiche pan. Using your hands, press the dough to the sides and botom of the pan, until it’s all covered up.
- Pre-cook the crust in pre-heated oven at 180°C for about 10-15 minutes;
- Slice 2 endives and cut 1 in length for decoration
- Heat a frying pan with a drizzle of olive oil and fry the sliced endives with the fresh thyme and a pinch of salt, for about 3-5 minutes. Turn off the heat and add the lemon juice;
- Blend the tofu + water + olive oil + corn starch+ mustard + nutritional yeast + salt + pepper for about 2 minutes until it becomes a cream;
- Place the cooked endives over the pre-baked crust and the cream on top. Use the length cut endives for decoration and some crushed nuts on top;
- Bake for 30-40 minutes at 180°C.
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