Eggless Spring Quiche.
A healthy alternative to eggs bursting with Spring vegetables.
Servings: 8
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.