Vegan Southwestern Ground "Beef" and Corn Quiche with Vegan Press-In Chili-Cornmeal Crust

Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few extra minutes)

This rustic, but pretty, crowd-pleasing iteration of my go-to quiche is one of those "endless guises" I referred to when I posted the quiche recipe. This one is heartier because of the vegan ground beef, but it lacks greens, so be sure to serve some on the side. Expect this dish to pull a major disappearing act!

1 8 or 9-inch Vegan Press-In Chili-Cornmeal Pie Crust baked for 10-12 minutes (see recipe below)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
12 ounces (approximately 1 1/2 cups) vegan ground "beef"
1 1/2 cups frozen or fresh corn
1 pound firm or extra-firm tofu, drained (Silken tofu, whether firm or extra firm, will produce a creamier quiche, while regular firm or extra-firm tofu will produce a slightly sturdier and drier filling--I used Silken extra-firm for the quiche in the photo)
1/2 cup unsweetened or plain soy milk
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground coriander
3/4 teaspoon salt
freshly ground black pepper to taste
1 tablespoon dried parsley (optional, but it's nice)
2 tablespoons nutritional yeast
8 strips of bell pepper (I used orange)
Garnish: dollop of vegan sour cream and a sprinkling of chipotle chili powder

In a large skillet over medium-high heat, bring oil to shimmering. Sauté onion and garlic until golden. Crumble and stir in the vegan ground "beef" and heat through. Do the same with the corn. Meanwhile, in a food processor fitted with a metal blade, combine tofu and remaining 7 ingredients; process until smooth, scraping down sides as needed. In a large bowl combine tofu mixture with vegan ground "beef" mixture. Pour into pie crust and smooth top. Bake in preheated 400 degree oven for 35 to 40 minutes, or until quiche is set. After 15-20 minutes, slide out oven rack, arrange bell pepper strips in a pinwheel on top of quiche, gently press to just partially submerge, slide rack back into place and close oven door to finish baking. Allow to stand for at least 5 minutes before cutting. Garnish with vegan sour cream and chili powder.


Vegan Press-In Chili-Cornmeal Pie Crust

3/4 cups unbleached all-purpose or whole wheat flour (I use whole wheat)
3/4 cups plain or self-rising cornmeal (if you use self-rising, the "rise" will be almost indiscernible)
1/8-1/4 chili powder (I like chipotle chili powder because of its smokiness)
1 teaspoon salt
½ cup canola oil
2 tablespoons soy milk

Preheat oven to 400 degrees. Mix the dry ingredients in a 8 or 9-inch pie plate. Pour the oil and milk over the dry ingredient mixture and work around with a fork or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of the pie plate (I used a deep dish one for this quiche, but use whatever you have.) The bottom and sides of a glass accomplish this task nicely. Bake for 10-12 minutes and remove from oven, but leave oven on. Note: this crust, made with whole wheat flour, can make beautiful, sturdy 4-inch tart crusts that hold up even when removed from the tart pans and slid off the removable bottom. Like the larger crust, I baked them 10-12 minutes before filling.