This easy recipe shows you how to make the best potato crusted vegan quiche in the world! Or at least I think so 🙂 It has an egg texture and delicious creamy mouth feel.
It’s simple to customize and add whatever fillings you like eg. steamed broccoli, mushrooms, fried onions etc
Personally I love the combination of spinach, artichokes and pumpkin in this eggless quiche recipe. The flavors combine so well and taste amazing!
You can print the recipe at: http://www.cookingwithplants.com/recipe/potato-crusted-vegan-quiche/
Ingredients:
Potato Crust
2 clean organic potatoes sliced into 1mm slices
Vegan Quiche Filling
1 tbs nutritional yeast
1/3 cup chick pea flour (Besan flour)
1/4 cup cashews
1/2 cup oats
1 cup dairy free milk (soy, almond, oat, rice etc)
3 tbs lemon juice
2 – 4 garlic cloves
1 tsp celtic sea salt + 1/2 tsp black Himalayan salt (if you don’t have this, then just use another 1/2 tsp of celtic sea salt)
1 tsp Dijon mustard
………………………………
Then pulse through:
280 drained artichokes (Marinated in salt brine)
2 cups of baby spinach leaves
2 cups steamed pumpkin (or filling of your choice – eg. mushrooms, onions, broccoli, sweet potato etc)
Sprinkle with nutmeg and freshly ground black pepper
Enjoy xx
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