Name: Vegan Quiche
Prep time: 20 min
Cook time: 46 min
Total time: 67 min
Yield: 8 servings
Ingredients: 1 tbsp ground flaxseeds; 2.5 tbsp water; 1 cup almond flour; 1 cup gluten free all purpose flour ((I used King Arthur brand)); 0.5 tsp salt; 2 tbsp olive oil; 2 tbsp water (as needed); 1 tbsp olive oil; 2 null garlic cloves, minced; 1 cup chopped mushrooms; 1 cup chopped baby spinach; 14 ounce block firm tofu, drained (no need to press); 2 tbsp unsweetened almond milk; 2 tbsp nutritional yeast; 0.25 tsp onion powder; 0.25 tsp turmeric; 0.75 tsp salt (or more to taste); 0.33 cup chopped sun dried tomatoes (or cherry tomatoes sliced in half)

Instructions

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1

Preheat the oven to 350 degrees F and lightly grease a 9-inch quiche pan or a 9-inch pie pan.
2

Combine the ground flaxseeds (1 tbsp) and water (2.5 tbsp) in a small bowl and set aside. This is your flax egg.
3

In a food processor, add the almond flour (1 cup), gluten free all purpose flour (1 cup) and salt (0.5 tsp) and pulse to combine. With the food processor running, slowly drizzle in the olive oil (2 tbsp) and flax egg. Add [2-4 tbsp water] and pulse, as needed, until the dough sticks together when you press it between your fingers.
4

Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees F.
5

In a medium skillet, sauté the olive oil (1 tbsp), cloves, minced (2 garlic) and chopped mushrooms (1 cup) over medium heat for 3-4 minutes, until the mushrooms soften. Now add the chopped baby spinach (1 cup) and stir until it wilts. Remove from heat and set aside.
6

In the food processor, add the [14-ounce block firm tofu], unsweetened almond milk (2 tbsp), nutritional yeast (2 tbsp), onion powder (0.25 tsp), turmeric (0.25 tsp) and salt (0.75 tsp). Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.
7

Pour the filling into the crust and spread evenly using a spatula. Press the chopped sun dried tomatoes (0.33 cup) into the top of the quiche. Bake for about 35 minutes, until the top is firm.
8

Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.