- 2 gold or red beets, diced
- 1 bunch beet greens or chard, sliced in ribbons
- 1 medium red onion, diced
- 1 large crown broccoli, in florets
- 1 carrot, diced
- 10 leaves fresh basil, cut in ribbons
- Dry vermouth for deglazing
- 1 tablespoon tapioca flour
- 2 tablespoons arrowroot
- 4 tablespoons nutritional yeast
- 1 teaspoon black salt (kala namak) – optional
- 1 teaspoon iodized sea salt
- 1/2 teaspoon white pepper
- 1 teaspoon onion granules or powder
- 1 teaspoon garlic granules or powder
- 1/2 teaspoon ground turmeric
- 2 teaspoons apple cider vinegar
- 1/2 cup silken tofu
- 2 cups unsweetened almond milk
- 2 cups chickpea flour
- 1 teaspoon nutritional yeast
- 1/4 teaspoon iodized sea salt
- Pinch of ground white pepper
- 2 teaspoons arrowroot
- 1 tablespoon freshly ground flaxseed
- 1/8 cup silken tofu
- 1/3 cup water, or less
Dry sauté the onion with a pinch of salt until caramelized. Deglaze pan with minimal vermouth. Steam other veggies (except for the basil) separately until just cooked.
In a food processor, mix dry ingredients, then add wet ingredients and blend until smooth. Heat mixture in a saucepan. Whisk until thickened and frothy.
Preheat oven to 450º. In a food processor, combine dry ingredients (except for chickpea flour). Add tofu. With the machine running, very gradually add half the water. Process for 1 minute. Add more as needed until dough forms a ball. Dust a flat surface with chickpea flour and roll out. Flip, dust, and roll repeatedly until quite thin (~1/16 inch). Cut circles to fit your tins. Line with parchment paper for easiest removal.
Fill tins halfway with custard. Add veggies, basil, and sautéed onions on top. Top with a dollop of custard. For 3" quiches, bake 15-20 minutes. For bite-size tartlets, bake 8-12 minutes. Check often and remove when custard turns golden.
Makes 24 mini-tartlets or 12 three-inch individual quiches