Ingredients
- Quiche:
- 100g (6 Tbsp) Milk
- 200g (3/4 cup) Heavy Cream
- 100g (2 each) Large Eggs
- 4g (2 tsp) Vegan Gelatin
- 33g (¼ cup) Parmesan, Shredded
- 40g (¼ cup) Gruyere, Shredded
- 3.3g (¾ tsp) Salt
- 1g (½ tsp) Black Pepper
- Filling and Salad:
- 500g (4 cups) Broccoli Florets
- 2 Large Onions
- 130g (¾ cup) Gooseberries, Halved
- (use cherry tomatoes if you cannot find gooseberries)
- 30g (1 tbsp) Sugar
- 10g (2 tsp) Lemon Juice
- 10g (2 tsp) White Vinegar
- Crust:
- 1 Recipe Pate Brisee (or store bought crust)
Equipment
- 12 Inch Cake Ring
- Heavy Bottomed Medium Sized Pot
- Sheet Pan
- Non-Stick Mat
- Mandoline
Timing
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield
1 Quiche, 8 Portions
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Prepare Quiche Filling
Heat a sautê pan with enough oil to coat the bottom of the pan.
Slice the onions leaving a quarter for the salad garnish. Place them in the sauté pan over medium heat. Begin to sweat the onions. Reduce the heat to medium low and caramelize them. Cook until golden brown (about 40 minutes).
Reserve 3-4 broccoli florets for the salad garnish. Place the broccoli on a sheet pan, drizzle with oil and salt and pepper to your liking. Roast the broccoli in the oven until the florets have darkened and have crispy tips. Reserve for later use.
-
Prepare Garnish
On a mandoline thinly slice 3-4 broccoli florets. Do the same with ¼ of an onion. The thinner the better for these slices.
Place these in a bowl with the gooseberries and add the sugar, lemon juice and white vinegar.
Refrigerate until needed for garnish.
-
Roll Pâte Brisée
Preheat oven to 375°F. On a lightly dusted surface roll the pâte brisêe into a 1/4th inch thick disk with a 16 inch diameter.
Place the 12 inch cake ring on a sheet pan lined with a non stick mat. Lay the pâte brisêe over the 12 inch cake ring and press it into the corners of the ring.
Allow any excess dough to hang up and over the sides of the cake ring. Press the dough firmly into the corners of the cake ring
Pro Tip: If the crust is too short the sides may droop, doing this will make for an even exterior to the crust
-
Bake Crust
Line the crust with baking paper and fill with dried beans or corn kernels. Bake for 30 minutes or until the crust is golden brown.
Remove the weights from the crust and return it to the oven for 5 minutes or until the base has even browning.
Allow the crust to cool before filling.
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Create Quiche Filling
To make the the filling dry mix the salt, pepper, and vegan gelatin.
In a heavy bottom saucepan whisk together the milk and heavy cream. While whisking sprinkle in the vegan gelatin mixture.
Bring the mixture to 180°F.
Pro Tip: The vegan gelatin activates at 180°F, under-heating will result in a quiche that does not set properly.
In a separate bowl place the eggs and whisk them. While whisking the eggs, gently pour in 4 oz of the heated milk mixture. The milk mixture may set as you mix it into the milk this is fine as it will melt during the next step.Pour the eggs and milk back into the remaining milk and whisk vigorously.
Add the cheeses and heat the entire mixture to 175°F or until the mixture is smooth.
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Fill & Set Quiche, Garnish & Serve
Quickly and evenly distribute the roasted broccoli and caramelized onions around the base of the pie shell.
Pour the custard into the pie shell and press down any bits of broccoli that float to the top. Place the pie in the refrigerator for 1 hour until the center has set.
Once the pie has set use the back of a knife to trim the excess crust that overhangs the cake ring.
Once fully cooled the cake ring can be removed and the quiche can be sliced. Garnish the top of each slice with a small bundle of salad before serving.
