Italian Cannellini Bean Quiche

Vegan Italian Canellini Bean Quiche with Hazelnut Canellini Bean Fennel Pesto.jpg

Italian Cannellini Bean Quiche with Roasted Hazelnut Cannellini Bean Pesto

Yield: One 10-inch quiche (8 portions)

Extra Virgin Olive Oil
Leeks. sliced
Carrots, shredded or match stick
Garlic, fresh minced
Fennel Powder
Tofu Pâté Base Mix (see below)
Cooked Red Kidney Beans or Cannellini, drained and rinsed
Basic Pie Crust (page 336 in Class Veg. Cookbook)
Roasted Hazelnut Cannellini Bean Pesto (see below)
Hazelnuts, roasted and chopped (for garnish)
Roma tomatoes (jardiniere cut) (for garnish)

¼ cup
2 cups
2 cups
2 tsp
¾ tsp
2 tsps
2 cups
2 cups
1 recipe
1 cup

Preheat oven to 375º F oven.
Roll out pie crust into lined 10-inch pie tin or torte pan.
Heat oil in sauté pan over medium heat for 2-3 minutes. Add carrots and sauté for about three minutes. 
Add the leeks, garlic, salt, and fennel powder and let sauté about another 4-5 minutes. 
Add Basic Tofu Pate and Kidney/Cannellini Beans to sauteed vegetables and mix until evenly dispersed.
While filling cools, puncture pie crust with a fork and pre-bake for 10 minutes.  Add filling to crust, smooth out, and lightly oil top.  Bake for 30 minutes or until temperature reaches 165-170° F.  Remove from oven, lightly brush with oil, and let cool for 10 minutes. 

To serve, drizzle hazelnut pesto over top and garnish with roma tomatoes and hazelnuts.

Can refrigerate and reheat as needed. 

Tofu Pâté Base Mix

Yield: 4 cups base mix

2 pounds
2 Tablespoons
3 Tablespoons
1 teaspoon
¼ teaspoon
1½ teaspoons

extra firm tofu, drained and pressed to release water
arrowroot or cornstarch
Nutritional Yeast
ground white pepper
agar flakes (or 1 teaspoon agar powder)

Wash tofu, pat dry, and cut into small pieces.
Put the tofu, arrowroot/cornstarch, nutritional yeast, salt, pepper, and agar flakes (or powder) in a food processor and blend to a smooth paste.
Store in refrigerator until ready to use.

Dairy-Egg Option for Tofu Pâté:

Yield: 2 cups base mix

firm or extra firm tofu
large egg
Olive Oil
Parmesan Cheese

1 lb
1 Tablespoon
2 tablespoons


Place all ingredients in food processor and process until a paste forms.
Store in refrigerator until ready to use.


Hazelnut Cannelloni Bean Pesto

The combination of roasted hazelnuts, basil, and fennel create a sweet herbaceous flavor profile that compliments the Italian Quiche.  The beans enrich the texture and reduce fat while significantly increasing nutritional density.  This pesto can be served alongside the quiche or added directly to the filling before baking. 

Yield: 3½ cups

Fresh Basil, chopped
Cooked Cannelloni Beans
Fennel powder
Garlic, minced
Extra Virgin Olive Oil

1 cup
4 cups
1 cup
2 tsp
2 Tbsp
¾ cup
1 tsp
¾ cup

Preheat oven to 350°F.
Roast hazelnuts in oven for 10-15 minutes or until lightly browned and aromatic.
Wash and prep the basil.
Place hazelnuts, basil, and remaining ingredients in blender and process until smooth.  Store in airtight container and refrigerate until ready to use.