Rainbow Quiches or Snack with Dots & Stripes
Colorful during the winter season! Red, yellow, orange and green striped like canvas blinds. The rainbow quiche is a real eye catcher! The bunch of colors will warm your guest’s heart. The spotted Mediterranean version is also not be sneezed at. Quiches are great for aperitif or as snack served with salad. The Chef’s Handyman Team favorites the rainbow version.
Rainbow Quiches
To make dough for two quiches with a diameter of 22 cm or 9 inches each (rectangle shaped would be fit as well), place 4 tbsp. of olive oil, 0.75 cups of soy milk, 1 tbsp. of salt, 1 dash of chili powder, 1 tbsp. of couscous powder, 1 tbsp. of baking powder and 450 g or 15 oz. of flour in huge bowl. Knead with knead hook until combined. Allow the dough to rest for some minutes.
Chef’s Handyman Rainbow Quiche
For the filling for two quiches, combine 350g or 11 oz. of soy bean curd, 200 g or 6.5 oz. of soy cream, 1 tbsp. Italian herbs, 1 tsp. of salt, 2 dashes of black pepper, 2 dashes of chili salt, 1 tbsp. of couscous powder, 3 tbsp. of chia seeds soaked in 6 tbsp. of soy milk and 2 tsp. of cornflour combined with 1 tbsp. of water. Blend the mixture. Place one half into another bowl.
Chef’s Handyman, Chickpea Dough
Cut the dough in two halves and place on half in between two parchment papers, than roll the dough out. The parchment paper helps to avoid sticking on the countertop. Apply olive oil on top of the baking tin or add parchment paper on top. Place the dough into the prepared baking tin. Place parchment paper on top. Add pastry weights or beans to make the crust. Bake in the preheated oven at 200°C or 400°F for 15 minutes. Take the crust out and cool on wire rack.
Chef’s Handyman tip: Use a rectangle baking tin for the rainbow quiche.
Chef’s Handyman, Pastry Wights for Pie Crust
Meanwhile cut sweet pepper, carrots and leak into bars with the same length. Steam them or blanch them in salt water. Pour one half of the filling into the cooled crust. Add the prepared vegetable sticks. Garnish with roughly grated salted aperitif nuts. Bake the quiche in the preheated oven at 200°C or 400°F for 20-25 minutes. Take the quiche out and cool on wire rack. Serve lukewarm.
Mediterranean quiche
To make the Mediterranean quiche, hollow the tiny sweet peppers out and steam or blanch them in salt water. Make sure that they are not cooked through. Peal edamame beans and sprinkle with salt, place 0.5 can of red beans in a bowl. Cut the cherry tomatoes in half. Take the watery part out.
Chef’s Handyman, Mediterranean Quiche
Place the remaining half of the dough in between two parchment papers, than roll the dough out. The parchment paper helps to avoid sticking on the countertop. Apply olive oil on top of the baking tin or add parchment paper on top. Place the dough into the prepared baking tin. Place parchment paper on top. Add pastry weights or beans to make the crust. Bake in the preheated oven at 200°C or 400°F for 15 minutes. Take the crust out and cool on wire rack.
Take some spoons of the remaining filling a side. Pour the rest into the cooled crust. Place the tiny sweet peppers into the middle of the quiche. Fill the rest of the filling into the bell peppers. Add edamame and red beans. Close the sweet pepper. Garnish the quiche with the beans and the tomatoes. Sprinkle the vegetables with chopped chives, salt and black pepper. Bake the quiche in the preheated oven at 200°C or 400°F for 20-25 minutes. Take the quiche out and cool on wire rack.
Chef’s Handyman tip: Serve the quiches lukewarm or cold with salad.
Shopping list for both quiches: For the dough, 1 can chick peas, olive oil, soy milk, salt, black pepper, couscous powder, 1 tbsp. baking powder, 450 g or 15 oz. flour, for the filling, 350 g or 11.5 oz. silk bean curd, 200 g or 7 oz. soy cream, chili salt, 3 tbsp. of chia seeds soaked in 6 tbsp. of soy milk, vegetables, 2 tsp. cornflour or cornstarch, for the rainbow quiche: 2 sweet peppers, 6 carrots, 8 leaks, 6 tbsp. roughly grated aperitif nuts, for the Mediterranean quiche: 8-10 tiny round sweet peppers, 1 can red beans, 1 bowl peeled edamame, 15 cherry tomatoes, 1 tbsp. Italian herbs, chives, some roughly grated pecans.
For the vegetarian version, substitute the vegan filling for a cheese and cream mixture. To make the mixture, combine 6 eggs, 1.5 cup of cream and 10 tbsp. of grated parmesan. Mix 1 tbsp. of cornflower with 1-2 tbsp. of water. Combine the cornflower with the egg filling.
Chef’s Handyman tip: Serve the quiches with green salad.
Have a great weekend, yours Chef’s Handyman team.
More recipes, get inspired: Tomato Quiche
