Vegan Quiche

I have experimented with a bunch of different vegan quiche recipes. This one does not include tofu and is made with whole foods ingredients. It is savory and has a light texture.

Ingredients:

• pie crust of your choice (1 1/2 cups flour, 4 Tablespoons coconut oil, 4 Tablespoons vegan butter, 4 Tablespoons ice water), chill in the freezer while you prep the rest of the quiche
• 3-4 medium sized yukon gold potatoes, shredded, rinsed and the water squeezed out, then sprinkle some salt and onion powder and mix thoroughly through the shreds
• vegetable of choice (broccoli, asparagus, greens, diced green chilies, etc), steamed or sauteed
• 1 cup raw cashews, 1 cup white beans, 1 cup water (add another 1/2 cup if you have trouble blending), 1/3-1/2 cup nutritional yeast (to taste), 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt (to taste), 2 Tablespoons cornstarch slurry (mixed with some cold water) — blend it all together in a high speed blender, taste and adjust to your preferences. It should be savory, salty, and cheesy.
• optional: vegan cheese, I recommend Miyoko’s farmhouse cheddar shreds.

To put the quiche together, there are 2 methods you can experiment with.

1: Mix all of the ingredients for the filling in a bowl and pour into the pie crust.

2: Layer the ingredients, with the potato on the bottom, then the veg arranged decoratively, then the cheese shreds, then the sauce on top. Jiggle the final quiche with a fork in a few places to let the sauce seep down into the other layers.

Bake at 350F for 55-60 minutes, depending on how thick or liquidy your sauce turned out. (More liquidy, add 5 more minutes.) Quiche needs to cool completely before serving because of the corn starch. Best at room temp!