Truffle and Vegetable Quiche

Quiche really is a great versatile dish to be used from anything ranging from an informal brunch to an elegant lunch. My biggest issue with making quiche is that I'm definitely not a fan of pre-packaged frozen pie crusts and furthermore, making pie crust can be extremely challenging. If it's too dry, it cracks like crazy when it's rolled out and yet if it's too moist, it's too soupy. Even worse, too often homemade pie crust can lack that incredible flakiness and that problem is even worse when you make a dairy free pie crust. This pie crust recipe is by far the best I've ever used and the secret ingredient is... vodka. Yeah I know that sounds strange and seems like it would add an awful taste but the truth is that the vodka increases the moisture content of the dough making it much easier to roll out but when it's cooked, the vodka evaporates quickly and leaves the crust incredibly flaky.

Crust:
3/4 cup and 1/2 cup flour separated
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons earth balance butter replacement (very cold and cubed)
1/4 cup vegetable shortening (cold and cut into two pieces)
2 tablespoons COLD water
2 tablespoons very cold vodka (please don't use cheap vodka like that crap consumed in college dorms)

Quiche:
6 eggs
4 tablespoons tofutti cream cheese
1/2 teaspoon salt
1 teaspoon garlic powder
vegetables of your choice

Topping:
1/2 tablespoon earthsmart butter
drizzle of truffle oil

For the crust, place the 3/4 cup flour, sugar, and salt in the food processor and give it 2 one second pulses. Then add the butter and shortening and blend for about 10 seconds. Then scrape down the sides and add remaining 1/2 cup flour and pulse about 5 one second intervals. Then remove the dough into a bowl and sprinkle the water and vodka over the dough.

This next part is important. Use a rubber spatula and press down on the liquid into the dough repeatedly until the liquid is incorporated. Then form into a ball and flatten into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes and up to 2 days.

Then when you're ready, remove the disk and VERY GENEROUSLY FLOUR your service and roll out to about 1/8 inch and place in the pie pan and refrigerate for about 15 minutes. Heat your oven to 425. Place the eggs in a bowl and beat at least 4 minutes and increased in volume (pale and yellow). Add the tofutti, garlic powder, and salt and beat for another minute until well incorporated.

Line your pie crust with the vegetables in whatever pattern you like best. Pour your egg mixture over top (I brushed my crust with egg wash but that's optional) and cook for 15 minutes. Then turn down the heat to 325 and cook for another 15 minutes until the quiche is set and jiggles very slightly.

Then after letting the quiche cool for about 15 minutes, melt the butter replacement and whisk in the truffle oil and then brush the top of the quiche evenly with the truffle butter. It gives this quiche amazing flavor and since we're not working with flavorful and creamy cheese, we've got to add flavor in other ways.