Ingredients
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For the Crust:
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1 1/2 cups almond flour
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1/4 cup nutritional yeast
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1/2 tsp salt
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2 tbsp olive oil
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2 -3 tbsp ice-cold water
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For the Filling:
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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8 oz (about 2 cups) sliced mushrooms (cremini or white)
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4 cups fresh spinach, chopped
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1/2 cup unsweetened almond milk (or any plant-based milk)
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1/4 cup chickpea flour
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2 tbsp nutritional yeast
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1/2 tsp dried thyme
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1 Salt and pepper to taste
Directions
Press the dough evenly into a greased 9-inch pie or quiche pan, covering the bottom and sides. Use a fork to prick the bottom of the crust a few times to prevent puffing during baking.
Preheat your oven to 350°F (175°C) and bake the crust for 10-12 minutes until it’s lightly golden. Remove from the oven and set aside.
For the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms. Sauté for another 5-6 minutes until the mushrooms are tender and have released their moisture.
Stir in the chopped spinach and cook for an additional 2-3 minutes until it wilts. Remove from heat.
In a mixing bowl, whisk together the almond milk, chickpea flour, nutritional yeast, dried thyme, salt, and pepper.
Pour the chickpea flour mixture over the mushroom and spinach mixture. Stir to combine.
Pour the filling into the pre-baked crust and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.
Serve this vegan French-style quiche warm or at room temperature, with a side salad or fresh fruit for a complete breakfast or brunch experience.
Steps
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1
Done
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For the Crust: |
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2
Done
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In a food processor, combine the almond flour, nutritional yeast, and salt. |
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3
Done
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Add the olive oil and pulse until the mixture resembles coarse crumbs. |
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4
Done
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Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough comes together and forms a ball. |
