Eggless Spring Quiche
Eggless Spring Quiche… because vegetable pies are a pretty addition to any table. Offering a quiche with a creamy texture and full of vegetables can make anyone feel welcome at your table. This is a great recipe to make and take along to a pot luck gathering or family gathering. Mother’s Day is coming up! This vegan eggless quiche would be a delightful and delicious addition to the celebration.
A gluten free crust holds this quiche and is quick to stir together and press into a pie dish. However, any crust could be substituted here, or I’ve also made the quiche into mini quiches and not used a crust at all. To make minis, add filling to greased cupcake tin and bake. You will need to watch and decrease the cook time.
For a Spring quiche, include vegetables that are in season, like asparagus, spinach and fennel. Change up the vegetable variety as the seasons progress and you’ll always have something special and in season. Instead of fresh tomatoes, try adding roasted tomatoes, one of my faves.
This quiche keeps well for several days in the refrigerator, but it can also be frozen to have on hand for easy meal planning. Make two and freeze one for later. I find when making dishes that have several steps, if I plan on doubling the recipe and freezing half, I get more out of my time in the kitchen. And dinner is done for a future meal.
Quiche can be eaten at any meal: breakfast, lunch or dinner. Add a side salad and you will reap the benefits of all the phyto-nutrients and micro-nutrients available in the variety of green and vegetables. Enjoy the nutritional benefits and a full tummy.
Eggless Spring Quiche.
Ingredients
Crust
- 1 cup almond flour
- 1.25 cup garbanzo flour
- 2 T nutritional yeast
- 2 T melted coconut oil
- 1/4 cup + 1T water
Filling
- 1 T flax meal with 3 tablespoons water mix in a small bowl and let sit to thicken.
- ½ cup onion chopped
- 2 garlic cloves minced
- 4 cups of chopped vegetables you like asparagus, broccoli, zucchini, peppers, spinach, mushroom, cauliflower, fennel bulb
- 1¼ cup water or nut milk
- ½ cup cashews optional if using water – adds richness
- 1 cup garbanzo bean flour
- 1 tsp baking powder
- 1 T coconut aminos
- 3 T nutritional yeast
- ½ tsp oregano and thyme
- ½ tsp salt and pepper
- 1 fresh tomato (or roasted tomatoes are nice here) sliced
Instructions
Crust
- To prepare the crust: combine ingredients in a small bowl and mix well.
- Roll out between sheets of plastic wrap or press into 9” pie plate.
- Bake for 15 minutes at 350. For individual quiches, press a couple tablespoons of crust mixture into muffin tins or omit crust altogether.
Filling
- To prepare the filling: combine flax meal and water in a small bowl and set aside.
- Saute onions until soft and then add garlic for 1 minute, while stirring. When softened, spoon into a blender.
- In the same pan, add your choice of vegetables and stir over medium heat to soften slightly.
- To the blender add one cup of sauteed veggies, the milk (or water and cashews) along with the flax mixture, flour, baking powder, aminos and nutritional yeast and blend until smooth and creamy.
- Pour back into pan with remaining vegetables, mix well.
- Spoon filling into pie dish, place more tomato slices on top.. Bake at 350 for 45 minutes until set.
- Filling can also be made into mini quiches without crust: spray muffin tins with a little oil and fill. Bake for 25-30 minutes.