Vegan Quiche

Broccoli Butternut Mock Quiche

This was my first attempt to create a mock quiche. I was a little skeptical, but I have to admit it fed three adults with no leftovers. I think we were hungry and it turned out to be quite tasty!

Crust:

1 cup almonds

1 cup steel cut oats

2 Tablespoons chia seeds

1/4 cup dried italian herbs

1/4 cup milled flaxseed

1 teaspoon olive oil

Place the flaxseed in a bowl and cover with warm water. Leave it while the remaining ingredients (except the oil) is placed in a high speed blender. Mill together then fold along with the oil with the flaxseed mixture (if it is too dry, slowly add water). Pat it into a deep dish pie pan. There will be enough to go up the sides. Bake at 350º for 8 minutes or until slightly brown.

If you are using a ceramic dish (as pictured) do not preheat your oven. Preheating can damage or crack your dish! Let the dish preheat with the oven.

The Creamy Filling (instead of eggs and cheese)

1 teaspoon onion powder

2 Tablespoons nutritional yeast

4 green onions

3 garlic cloves

1 pack of firm tofu (first, wrap in a paper towel, pressed with a book (-hint:put the book in a baggy first so it doesn't get wet) 

1/2 cup cashews (soaked for an hour, then drained)

1/4 pack spicy sun-dried tomatoes (rehydrated, drained but save water in case it is needed later)

1/4 pack Italian spiced sun-dried tomatoes (rehydrated)

1/2 cup fresh herbs (I used basil, oregano and rosemary)

Place all of the creamy ingredients into a food processor and blend until it is smooth. If more liquid is needed, then use some of the saved water from the tomatoes. Salt and pepper to taste.

The Vegetables:

2 cups broccoli flowerettes

1 cup cubed Butternut squash

1/2 sweet onion thinly sliced

1 cup baby spinach

2 green onions thinly sliced

1/4 pack spicy sun-dried tomatoes (rehydrated, drained but save water in case it is needed later)

1/4 pack Italian spiced sun-dried tomatoes (rehydrated)

Spray your fry pan or use olive oil to sautee´ all but the tomatoes. Add spinach last. When slightly cooked, but still a little crunch with a slight golden brown tint, then remove from heat. Mix Vegetable, sundried tomatoes and the creamy mixture together. Pour into the crust and bake for 20 -30 minutes at 350º (convection ovens take shorter time. Check at 20 minutes). Top with fresh herbs!

 Enjoy!

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