Spinach Artichoke Quiche [Gluten-Free and Vegan]
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust: 1 1/2 cup chickpea flour 1/2 tsp salt 1/4 cup extra virgin olive oil 1/4 - 1/3 cup waterFilling: 6 tbsp Follow Your Heart VeganEgg powder (the equivalent of 3 eggs) 1 tbsp nutritional yeast 1/4 cup pea protein powder 1 cup water 1 cup almond milk (or other unsweetened non-dairy milk) 1 cup marinated artichoke hearts (measure large pieces/halves, then chop into smaller pieces and pat dry) 2 cups frozen spinach, cooked (don't press out any liquid) 1 medium onion, diced 2 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp nutmeg 1/4 cup Follow Your Heart Mozzarella Shreds paprika
Crust:
Preheat oven to 350ΊF/180C. Mix together the chickpea flour and salt. Slowly add olive oil and mix until the consistency of breadcrumbs. Add water 1 tablespoon at a time, stopping once mixture comes together and is no longer crumbly. The dough will be very sticky, so roll out between two sheets of wax paper or plastic wrap.
Place into a pie plate, prick around sides and bottom. Bake for about 8 minutes, then remove from oven and allow to cool.
Filling:
Preheat oven to 400ΊF/200C. In a large bowl, whisk together VeganEgg powder, nutritional yeast, and pea protein powder. Slowly add water and almond milk while continuing to whisk so that no lumps form. (This mixture should be thicker than a typical quiche filling, about the same consistency as pancake batter. If it seems much too thick, add more water 1 tablespoon at a time.) Stir in chopped artichoke hearts, spinach, and onion, then add the salt, pepper, paprika, and nutmeg.
Pour filling into prepared crust, then top with mozzarella shreds and a light sprinkling of paprika. Bake for 25-35 minutes, until the middle is set. Allow to cool for about 5-10 minutes before serving, or chill and serve cold.
Serving Size: makes 1 quiche, 6-8 pieces
Preheat oven to 350ΊF/180C. Mix together the chickpea flour and salt. Slowly add olive oil and mix until the consistency of breadcrumbs. Add water 1 tablespoon at a time, stopping once mixture comes together and is no longer crumbly. The dough will be very sticky, so roll out between two sheets of wax paper or plastic wrap.
Place into a pie plate, prick around sides and bottom. Bake for about 8 minutes, then remove from oven and allow to cool.
Filling:
Preheat oven to 400ΊF/200C. In a large bowl, whisk together VeganEgg powder, nutritional yeast, and pea protein powder. Slowly add water and almond milk while continuing to whisk so that no lumps form. (This mixture should be thicker than a typical quiche filling, about the same consistency as pancake batter. If it seems much too thick, add more water 1 tablespoon at a time.) Stir in chopped artichoke hearts, spinach, and onion, then add the salt, pepper, paprika, and nutmeg.
Pour filling into prepared crust, then top with mozzarella shreds and a light sprinkling of paprika. Bake for 25-35 minutes, until the middle is set. Allow to cool for about 5-10 minutes before serving, or chill and serve cold.
Serving Size: makes 1 quiche, 6-8 pieces
Nutritional Info Amount Per Serving
- Calories: 202.5
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 672.2 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.6 g
- Protein: 8.5 g
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