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Hearty vegetable cheese pie
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.
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