Bitch, Ph.D.
Shakespeare's Sister
The Angry Black Woman
Susie Bright
I Blame the Patriarchy
Majikthise
Body Impolitic
Republic of Dogs
home, journal, about me
Body Politics
labels and sexuality,
bi,
feminist,
poly,
kinky,
queer
Creative
photography,
poetry,
prose
Talk Back
guestbook,
feedback,
journal,
email me
I assembled this for a friend who finds quiches too eggy.
Hearty Vegetable Filling
olive oil
6 small carrots
1 red onion
3 golden beets
2c shredded meat-substitute (for example, see my textured soy protein mixture, below)
12oz cheese, grated
1 egg white
Bechamel Noisette, with egg
1/2c milk
3tbs heavy cream
1 bay leaf
2tbs butter
2tbs flour
1/8tsp freshly grated nutmeg
1/4tsp white pepper
salt & ground black pepper, to taste
1 egg
1 egg white
Cook filling:
Roast beets. (see below for beet-roasting directions) Skin and cut into half-inch pieces.
Preheat generous quantity of olive oil gently in heavy-bottomed saute pan.
Coarsely chop onion and carrots into 1/4" pieces.
Saute onion, carrots in olive oil until soft. Add chopped beets and meat-substitute. Stir to combine. Simmer for 5 minutes.
Sauce:
Simmer 1/4c milk and heavy cream in a small saucepan, along with bay leaf, nutmeg, salt, and peppers.
Melt 2tbs butter in small saucepan. Add 2tbs flour, mix well. Whisk periodically until roux is medium- to dark-brown. (Ideally, whisk often. The more you whisk, the less likely you'll burn the roux, but it'll take longer to brown.)
Whisk milk mixture into roux. Take off stove & add another 1/4c milk, whisking until smooth. Let stand until lukewarm.
Beat egg and egg white together. Add eggs to milk mixture. Stir until incorporated. Sauce should be thick but still pourable; if too thick, add more milk.
Assemble pie:
Line springform pan with crust of your choice. (see below for my rich whole-wheat pat-in-pan crust.) Line bottom and at least halfway up the sides. Bake crust blind until just barely set. It should still be pale. Brush with egg white; return to oven until egg cooks to glossy finish (about five minutes).
Spread a layer of cheese on the crust. Add most of the vegetables. Pour sauce over vegetables -- it's pretty thick, so don't pour it all in one place. Add more cheese. Sprinkle the last of the vegetables and the last of the cheese together across the top.
Put the springform on a cookie sheet before putting it in the oven -- my pie ejected a bunch of olive oil while it was baking. Cook at 350 for 45 minutes. About 30 minutes in, when the top is beginning to brown, cover with foil.
Cool for at least 10 minutes in pan before removing springform.
Hearty textured soy protein:
1c textured soy protein flakes,
1/2c water
1/2c mixture of sherry, soy sauce, ginger, lime juice, teryaki sauce, ground dry mustard, garlic powder, olive oil, and hazelnut oil. (be creative. But use at least three different flavors.)
2 cloves garlic, chopped fine
Put flakes in bowl with garlic. Combine liquid and heat until very-hot. Pour liquid over flakes. Cover & let sit.
Roasting beets:
Preheat oven to 400.
Scrub beets. Remove any greens on top, any thin trailing root.
Rub beets with olive oil. Wrap in foil. Put foil-wrapped beets on cookie sheet.
Bake for 1hr, or until can be easily pierced. Let cool; rub skins off.
Rich Whole-Wheat Pat-in-Pan Crust:
1c all-purpose unbleached white flour
1/2c whole-wheat flour
1/2 tsp salt
10tbs cold butter, cut into pieces
1 egg yolk
1tbs heavy cream
2tbs ice water
In food processor:
Combine dry ingredients; pulse to mix.
Add butter. Process in several 5-second bursts until butter and flour are blended. Mixture should like like coarse crumbs. Add egg yolk and process another five seconds.
Put mixture in large bowl (or mound on lightly floured counter). Sprinkle cream and ice-water on top. Using large spoon -- or I use my hands -- gather mixture together into a clump. When it sticks together enough, form a disc. Wrap in plastic, flatten firmly, and refrigerate for at least ten minutes. Longer refrigeration will ease rolling.
Flatten dough. This dough does not tend to roll smoothly into sheets, due to its whole-wheat content. Instead, roll pieces 1/8" thick, the size of a hand or smaller. Piece these together, overlapping, in springform pan. Pay special attention to the seam where the bottom meets the sides; dough can be thicker there. (The colder and better-mixed the dough, the easier it'll roll. Beware of over-mixing, though; it can still get tough. Return to refrigerator if dough gets greasy while working.)
To bake blind:
Preheat oven to 425F. Make little holes all over with a fork. Line with foil and weight down the foil with weight-of-choice: dried beans or rice, chain, dish, etc. Bake 12 minutes, or until the shell is no longer raw (but still not browned).
Posted by sev @ 05:50 PM PST |