Vegan Quiche

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!