Thursday, July 21, 2011

Potato-Mash Quiche is a project to publish vegan recipes and to promote a vegan lifestyle. More or less it is a vegan blogger's union. People with or without blogs post their vegan recipes here.
It's sister site  is a wealth of information about all things concerning an ethical lifestyle, from articles to shopping advice and  current events (mainly in Italy of course).
The foodblog produces so many recipes and ideas that you just can't bookmark them anymore - way too many. But now and then I just have to try one out, so last weekend I made this  'Quiche 3P (panna, patate, and peperone which means cream, potatoes, and bell pepper) from Alice.
You see I had to rename the quiche since '3P' is not working in English and I used some other ingredients anyway; hence I called mine a potato-mash quiche what it in essence is. Thanks for the recipe Alice, it was a wonderful dish which will be on our table more than once, since you can so easily modify it :)

And here comes the recipe in English with my adaptations:

Potatoe-mash quiche (1 pie shell)


1 package frozen vegan puff pastry sheets
150 ml vegetable cooking cream (I used soy)
3 floury potatoes (like Kind Edward or Desiree)
1 red bell pepper, sliced
1 fennel bulb, cut in slices and blanched
herbal salt, pepper, turmeric to taste
olive oil (optional)

What to do:

  • Let thaw the puff pastry, and preheat the oven to 200° C. Arrange pastry sheets in a greased pie shell (you will need an at least 1-2 cm high border)
  • Boil and mash the potatoes, add salt and spices and mix in the soy cream.
  • Carefully fold in your vegetables.
  • Fill into your pie crust and level out.
  • Drizzle some olive oil on top and bake for 20-25 minutes.
  • Enjoy hot or cold

Next time I will add some more veggies like green onions, corn, peas ... whatever you fancy or have in your fridge. You could also experiment a bit with your spices. The mash is a wonderful collecting pond for all kinds of veggies. A very versatile and tasty dish.

1 comment:

  1. Interesting recipe.

    I made one with cabbage a little while ago, didn't work very well. But this one with fennel excites me.