Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni Bean PestoFeatured

Italian Cannellini Bean Quiche and Roasted Hazelnut Canneloni 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 the fat working off the oil while significantly increasing its nutritional density. If desired, this pesto could be added to the quiche.

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Ingredients

For 8 Person(s)

Pesto

  • 1 cup hazelnuts, roasted
  • 4 cups basil, fresh, chopped, and packed into cup
  • 1 cup cooked cannelloni beans (used Bush Beans)
  • 2 tsp fennel powder
  • 2 tbsp garlic, fresh, minced
  • 3/4 cup extra virgin olive oil
  • 1 tsp salt
  • 3/4 cup water

Quiche

  • 1/4 cup extra virgin olive oil
  • 2 cups leeks, sliced
  • 2 cups carrots, shredded or match stick
  • 2 tsp garlic, fresh minced
  • 3/4 tsp salt
  • 2 tsp fennel powder
  • 2 cups basic tofu pate (page 252 in Class Veg. Cookbook)
  • 2 cups canneloni beans (Bush Beans), drained and rinsed
  • 1 recipe basic pie crust (page 336 in Class Veg. Cookbook)
  • 10 roma tomatoes (jardinnare cut)
  • 10 chopped roasted hazelnuts

Directions

For the pesto

  1. Roast hazelnuts in pre-heated 350º F. oven for 10-15 minutes or until lightly browned and can pick up the roasted scent.
  2. Wash and prep the basil and parsley
  3. Place all ingredients in blender and blend until smooth. Containerize and refrigerate until ready to use.

For the quiche

  1. Preheat oven to 375º F. oven
  2. Prepare and roll out and line 10-inch pie tin or torte pan with pie crust
  3. Prepare Basic Tofu Pate Mix
  4. In a saute pan on medium heat, pour the oil. Let heat for 2-3 minutes and add the carrots and saute for about three minutes.
  5. Add the leeks, garlic, salt, and fennel powder and let saute about another 4-5 minutes.
  6. Add Basic Tofu Pate and Cannellini Beans and mix until evenly dispersed.
  7. Puncture pie crust and pre-bake for 10 minutes. Place filling in it, smooth out, and lightly oil top. Bake for 30 minutes or until temperature is 165-170° F when taking custard temperature. Remove from oven, lightly brush with oil, and let cool for 10 minutes before serving. Can refrigerate and reheat as needed or al a carte.
  8. To garnish, sprinkle the Roma Tomatoes and chopped hazelnuts

Recipe notes

This recipe is courtesy of our Gourmet Guru Ron Pickarski. Find out more about him and his book here.

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