As a family, quiche has become a staple dish served at Christmas and sometimes at Thanksgiving. Instead of a grand turkey dinner, smoked salmon or mushroom quiche is often the main part of the meal. That being said it has been a couple of years since I last had quiche for either holiday because for some reason I have been cooking up turkey for family.
This year for Thanksgiving I actually went to my Aunt’s so didn’t need to prepare much. I brought along some gluten free stuffing but everything else was left to my Aunt and cousins. I also plan on literally doing nothing for this Christmas. I just want to stay warm in my house, alone with my kitty, some books, and undoubtedly some gingerbread cookies. That’s the plan at least.
If I do end up doing anything for Christmas it will probably be the traditional turkey meal with roasted potatoes and gravy. However, if you are like me and don’t want to make a big deal out of the holidays or maybe you are planning on a small scale festive party during this time I suggest giving quiche a try. It will also make any vegetarians coming for dinner happy as they won’t be stuck with a plate full of side dishes, that is as long as they eat eggs.
Quiche is relatively easy to make but has a bit of wow factor because it is not an often served dish. Although you would normally make quiche with a flaky, buttery crust I opted to try something different and made my crust from yams. Yams really worked nicely with this quiche and I might have to explore other pie type dishes made with a similar crust.
As I mentioned above mushroom quiche is often served in my home so I had to write about one. This quiche has two types of mushroom, portabello and chanterelle. Both are lovely mushrooms. Portabello mushrooms are meaty and robust and chanterelles are sweet-like and flavourful. Together they are perfect and both go well with asparagus which is an all-time favourite vegetable of mine.
You will also note that this quiche has no cheese. I considered adding in some soy cheese but did not think it would melt nicely or be the right texture for the quiche. I also considered buffalo cheese as it seems to be the only type of cheese I can handle or some cashew parmesan on top but in the end I decided it did not need any cheese. If you can eat cheese of any kind and wish to add some just replace 1 egg with half a cup of cheese.
I decided to season my quiche with some holiday spices such as cinnamon and thyme and overall the combination worked out. I was worried that the spices in the crust would be overpowering but I appear to have just the right balance of sweet and savoury.
Definitely give this quiche a try, or any quiche for that matter and if you have any leftover from one you make quiche is a great breakfast meal.
- For the Crust:
- 1-2 Large yams
- 1 Tsp salt
- 2 Tsp pepper
- 2 Tsp cinnamon
- 2 Tsp nutmeg
- 2 Tsp ground ginger
- 1 Egg
- For the Filling:
- 1 Bunch asparagus, roughly 20 individual spears
- 1 Small onion
- 1 Clove garlic
- 2 Tbsp olive oil
- 1-2 Portabello mushrooms
- 4-5 Chanterelle mushrooms
- 8 eggs
- 1 Tsp salt
- 1 Tsp pepper
- 1 Tbsp thyme
- ¼ cup full-fat coconut milk
- Preheat oven to 450 degrees.
- Grease the bottom and side of a 9-inch pan with cooking spray. Line the pan with the parchment, then spray the parchment with more cooking spray.
- Peel and grate yams. Place in large bowl and sprinkle with salt to remove water. Let sit 5 minutes.
- Place the grated yams in a large piece of cheesecloth or a clean kitchen towel. Gather corners together and squeeze out any moisture.
- In a medium bowl, whisk together 1 egg and spices. Add the squeezed yams and mix to combine.
- Pour the yam mixture into the pan and press to bottom and up the sides.
- Bake for 30 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
- Turn oven down to 350 degrees.
- While crust is baking, cut asparagus spears into smaller bite size pieces. Cut portabello mushrooms into stripes and peel (do not cut!)the chanterelle mushrooms into smaller pieces going top to bottom. Set to side.
- Dice a small onion and peel clove of garlic and gently smash.
- Heat the olive oil over medium high heat. Add the whole clove of garlic and cook until just brown. Remove clove of garlic and add in the chopped asparagus. Stir and let cook for 5 minutes.
- Add in the diced onion and cook a further 5 minutes. Add in both mushrooms, thyme, salt and pepper. Cook covered for a further 10 minutes.
- Let cool slightly before adding to the egg mixture.
- For the egg custard whisk together the eggs and coconut milk until smooth and frothy.
- Add the cooled vegetabels, stir to combine.
- Pour the filling into the prepared crust. Make sure to go all the way to the top of the crust.
- Add some extra uncut asparagus spears to the top.
- Bake 30 minutes, until the center is mostly set.
- Allow to rest 15 minutes before serving. Serve at room temperature.