[Recipe] Swiss Chard Plant-Based Quiche With Wild Mushrooms | One Green Planet

1. Prepare the Crust: Whisk together the flours, sea salt, and baking powder in a medium bowl. Incorporate the pine nuts and mix gently to combine. Add the cold olive oil – cut it into small pieces first if possible using a pastry cutter or your fingers.
2. Create Dough Mixture: Using just enough ice-cold water (start with 1 tablespoon), lightly bring the dough together until shaggy, but do not overmix. The goal is to create a cohesive dough that holds its shape when tossed.
3. Roll and Pre-Bake: Flatten the mixture into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to three days). After chilling, roll out the dough on a lightly floured surface until it’s thin enough to fit comfortably in your 9-inch tart pan. Carefully transfer it to the pan, trimming any excess dough from the edges.
4. Pre-Bake Technique: Trim the bottom crust (optional), line with parchment paper or foil, fill with pie weights or dried beans, and bake for about 10 minutes until lightly golden and set. Remove weights and parchment, then bake for another 5-7 minutes to dry out the crust slightly if desired. Let it cool slightly before adding your filling.
5. Prepare the Mushroom & Chard Filling: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the wild mushrooms and sauté for another 10 minutes, stirring occasionally, until they release their moisture and begin to brown.
6. Add Flavor Boosters: Deglaze the pan by pouring in the white wine or water and scraping up any flavorful bits stuck to the bottom with a wooden spoon. Season generously with coarse sea salt (starting around 1 teaspoon) and continue cooking until all liquid has evaporated, leaving some nicely browned mushroom pieces.
7. Cook Swiss Chard: Add the Swiss chard stems first for about 2 minutes until they start to soften slightly. Then add the leaves, stirring continuously as they wilt down quickly. Remove from heat and set aside while you prepare the tofu base.
8. Create the Tofu Base: Heat the remaining 5 tablespoons of olive oil in a small saucepan over medium heat. Add garlic cloves, herbs (oregano, thyme), and red pepper flakes if using. Let them gently simmer for 3-4 minutes until fragrant and the garlic edges begin to turn golden.
9. Blend Tofu & Seasonings: Transfer this cooked mixture to a food processor or blender along with the crumbled firm tofu, lemon juice, white wine vinegar, miso paste, and adjust seasoning if needed (adding more salt). Puree until completely smooth – you want an emulsified, creamy sauce.
10. Combine Components: Gently fold the blended tofu mixture into the sautéed mushroom and chard. Be careful not to overmix or incorporate too much air; just combine everything evenly.

Finishing Touches & Baking:

1. Filling Stage: Pour the combined vegetable- tofu mixture into the pre-baked (or partially baked) tart crust. Spread it gently to avoid air bubbles, aiming for an even layer.
2. Dusting with Flavor: Sprinkle a thin dusting of smoked paprika over the top if desired – this adds warmth and complexity that pairs beautifully with the mushrooms and chard.
3. Bake: Carefully place the tart pan on a baking sheet (for easy handling) and bake in the preheated oven at 350°F for approximately 35 minutes, or until the filling is set and no longer jiggles excessively in the center when gently shaken.
4. Cooling: Allow the quiche to cool slightly before slicing. This helps it hold its shape better during cutting.

This vegan quiche offers a rich, earthy flavor profile thanks to the mushrooms and herbs, with the lemon juice providing brightness. The raw-vegan aspect relies on careful preparation without heat processing ingredients.

Enjoy this delightful plant-based dish!