Vegan Quiche

allergy friendly dairy free gluten free vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

INGREDIENTS

For pumpkin seed milk

  • 2/3 cup pumpkin seeds (90 g)
  • 1-quart water (946 mL)
  • pinch of Pink Himalayan salt (optional)

For quiche

  • 1 pre-baked pie crust (you can buy a gluten-free crust to make this recipe GF)
  • 1 cup garbanzo bean/chickpea flour
  • 1/4 cup nutritional yeast
  • 1/2 tsp baking powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt, plus more to taste
  • 1 cup pumpkin seed milk or any other plant-based milk made with the NutraMilk
  • 1 cup caramelized onions or sautéed onions
  • handful mushrooms of choice
  • handful cherry tomatoes

INSTRUCTIONS

For pumpkin milk

  • Place pumpkin seeds and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid, add water. Replace lid.
  • Press Mix (do not change this default time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

    For quiche

    • Preheat the oven to 350F. Pre-bake your pie crust and caramelize or sauté your onions according to your preference.
    • In a large bowl combine the chickpea flour, nutritional yeast, turmeric, salt, and baking powder and mix well.
    • Pour in the pumpkin seed milk and mix until a thick batter forms. Add onions and fold into the batter evenly.

    • When the pie crust is ready – pour batter and smooth out evenly with a spatula.
    • Top with cherry tomatoes and mushrooms.
    • Cover the edges of the pie crust so they do not burn, then bake for 30-35 minutes.
    • Let cool for 5 minutes, then serve as desired. Enjoy!

     

     



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