Soy Free Vegan Quiche

This is actually a really good, simple recipe for making a soy free, eggless quiche. A lot of recipes I’ve seen for vegan quiche use tofu for a filling.  It works great but I try to limit my intake of tempeh or tofu to just 2-3 x a month.  This past week I had already made us a tempeh meat sauce, so when deciding to make a quiche for dinner, I didn’t want to use my ‘go to’ quiche recipe as it is in fact made with a tofu filling.

So I did some digging online and found a few great ways to make the filling using a cashew cream base with chickpea flour.  Seemed easy enough so I combined the veggies from the usual recipe I made (mushrooms, spinach and sun dried tomatoes) with the chickpea flour and cashew cream filling and it worked beautifully!

For the crust I usually take the easy way out and just buy vegan pie crust.  The Wegman’s near me sells the brand Wholly Wholesome and they offer vegan and gluten free crusts.

I hope you enjoy this simple recipe!

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Soy Free Vegan Sun dried Tomato, Mushroom and Spinach Quiche

Servings 6 people
Author Stacey, Holistic Nutritionist

Ingredients

  • 1/2 cup Cashews soaked in 1 cup water (Reserve the water!) If you have a very high powered blender, soak for just about 10 mins. If not, soak for 30 mins.
  • 1 cup chickpea flour
  • 1/2 cup extra water Set aside
  • 2 cups frozen spinach
  • 1/3 cup Sliced sun dried tomatoes Packed in oil
  • 3 large portobello mushrooms sliced thin
  • 4 cloves garlic Or two teaspoons minced garlic in the jar
  • 4 tablespoons nutritional yeast
  • 1 teaspoons dried oregano
  • Few sprinkles of black pepper

Instructions

  1. Add your cashews WITH the soaking water to your blender.  Blend until all the cashews are smooth. Then add in the one cup of flour and another 1/2 cup of water and blend just until it is all mixed together.  Leave while you sauté the veggies.


    For the veggies, sauté the mushrooms, sundried tomatoes and spinach with the herbs, spices and nutritional yeast.  When the mushrooms are softened and everything is cooked down, turn off the heat and move the pan to a different burner for the mix to cool a few minutes.  Then pour in the cashew and flour mixture.  Mix all together and add the entire mixture to your pie crust.


    Bake at 350 for about 45 minutes, until the center is firm to the touch. 

Stacey is a Certified Holistic Nutritionist in Monmouth County offering weight loss programs and meal plans at Ultimate Fit Zone boot camp gym and Ultimate Fitness 24 hour gym.


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