Quiche à la Jardinière de légumes
We are in the final countdown of our French week! Today: Vegan Quiche à la Jardinière de Légumes, a delightful personal fusion of two classics in French cuisine: Quiche and a side dish called Jardinière de Légumes.
The tender, flaky crust cradles a rich and creamy filling made from tofu and plant milk, infused with the subtle earthiness of Dijon mustard and herbes de Provence (what else to season a French dish than this perfect blend of dried herbs!). The medley of vegetables, constituting the Jardinière —peas, carrots, green beans, and potatoes—cooked gently in vegetable broth with a fragrant bouquet garni, adds layers of texture and flavor that complement the smooth tofu base. Every bite offers a satisfying balance of savory, fresh, and comforting notes, making it a dish that’s as nourishing as it is delicious.
Perfect for a weekend brunch or a light dinner, this quiche is a celebration of seasonal vegetables and of creativity. The vibrant colors of the vegetables, nestled in the golden tofu filling, create a visually appealing dish that’s sure to impress a whole community:-)
Enjoy!
Quiche à la Jardinière de légumes
Equipment
- 1 quiche/tarte form
Ingredients
- 1/2 portion Jardinière de Légumes see recipe on this blog
For the crust
- 2 1/4 cups flour (I used a mix of 1/3 cup whole wheat and the rest all purpose flour)
- 3/4 cup plant butter
- 2 pinches salt
- ca 5-7 tbsp water
For the filling
- 1 block tofu I used firm tofu, I think silken tofu would work even better!
- 3/4-1 cup plant milk
- 5 tbsp capers brine or 2 tbsp lemon juice plus water
- 2 tbsp cornstarch
- 2 tsp mustard
- 1/2 tbsp curcuma/turmeric
- 3 tbsp nutritional yeast optional, but recommended
- salt and pepper
Instructions
Prepare the crust
- On your working surface, mix the flour and the salt together. Cut the cold butter in pieces, crumble it with your fingers.
- Add 3 tbsp of water and knead until the dough has come together (don't knead too much, just until it is a nice smooth dough ball).Wrap the dough in clingfilm or put it in a bowl with lid and refridgerate for at least 30 minutes.
Prepare the Jardinière aux Légumes.
- Follow the instructions in my recipe.
Prepare the filling
- Blend all the filling ingredients until smooth.
Bake the Quiche
- Preheat the oven to 200 degrees. On cling film or a floured surface, roll out the dough to a bit more of the size of your form, then transfer it into the form and press gently with your fingers into the corners. See that the sides are well covered with dough!
- Fill the form with the vegetables. Nicely spread the filling over them. Sprinkle with herbes the Provence and bake until golden brown on the sides.