INGREDIENTS – Crust
100g of ground almonds
100g of gram flour
6 tablespoons of cold water
75g of coconut oil
50g of corn flour
Salt and pepper
INGREDIENTS – Filling
5 ounces box baby spinach, roughly torn
1 bottle of JUST Egg, cold and shaken well
½ cup cherry tomatoes, halved
½ cup onion, chopped
⅓ cup shredded vegan cheddar
2-3 tablespoons shredded vegan parmesan
2 tablespoons olive oil
1 teaspoon nutritional yeast
⅛ teaspoon nutmeg, freshly ground
salt and pepper
METHOD
- Start by making the pastry: In a large mixing bowl combine all the pastry ingredients with your hands, then roll the dough into a ball and place in the fridge for 30 minutes to cool.
- Preheat the oven to 350°F.
- Roll the pastry out flat between two sheets of greaseproof paper then press it down into a greased tart tin.
- Cover pie crust with parchment paper (or foil) and fill with baking beans (to keep bottom of crust from rising). Bake for 12 minutes.
- Reduce temperature to 325 °F. Remove baking beans and parchment paper/foil, prick holes in bottom of pie crust with a fork and bake for an additional 8 minutes.
- While the pastry cooks you can make the filling: Add chopped onion, greens, and nutmeg to the pan on medium heat with 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste. Cook for about 6-7 minutes, stirring every so often, until the mixture has cooked down and most of the water has evaporated.
- Sprinkle ¼ cup shredded cheddar cheese on the bottom of the pie crust. Add cooked onion and greens mixture. Top with nutritional yeast, and crack of fresh black pepper. Shake the Just Egg bottle vigorously and evenly pour over quiche filling. Garnish with any desired toppings (halved tomatoes and parmesan).
- Bake in 325 °F oven for 60 minutes, or until the center is set. Let cool 15-20 minutes and serve warm or cold.
