This plant based Quiche will surely impress your friends and family when it comes to quality and taste. Fresh ingredients providing fresh flavor. We are using a store bought, plant-based egg replacer called, “Just. Egg” for this beautiful dish. It’s primarily made from mung beans which bring a great amount of protein to the dish. Try this recipe as a perfect weekend brunch entree!

Servings: 8 pieces, 10 inch pie

Cook time: 1 hour

Ingredients

Crust

1 1/2 cups Spelt flour

1/3 cup coconut oil

1 tsp salt

2 – 3 tbsp seamoss gel

2 – 3 tbsp cold water

1 cup dry beans (uncooked chickpeas, uncooked kidney beans, I just used black eyed peas)

Filling

1 bottle of Just. Egg

1 cup tomatoes, diced

2 cups spinach, roughly chopped

2 – 3 tbsp garbanzo (Chickpea) flour

1/2 tsp baking powder

1 – 2 tbsp fresh herbs (I used rosemary, thyme, and sage)

1 tbsp avocado oil

1 tbsp shallot, minced

1 tsp garlic powder

1 tsp onion powder

2 tsp salt

1/2 tsp black pepper

Pesto

1 cup fresh basil, leaves and stems

1/2 cup olive oil, or avocado oil

1/4 cup nuts (I used brazil nuts. You can use pine nut or walnut too.)

1 tsp salt

3 cloves of garlic

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Recipe

1. Add half a tablespoon of oil to your pie dish and spread it evenly, all around. Add half a tablespoon of flour to your baking dish and move it around the dish till the entire surface is covered. This prevents the pie from sticking to the dish.
2. Add the flour, salt, and oil to a medium mixing bowl. Using a fork or your hands, cut (finely combine) the oil in to the flour thoroughly. Start bringing the dough together with the water, 1 tablespoon at a time. Knead the dough inside of the bowl for 1 minute, turning it in to a smooth ball.
3. On a floured work surface, roll the dough out evenly round till it’s about a quarter of an inch thick. Place the dough centered in the dish. Crimp the edges to your desired look, or simply trim it leaving the crust with its raw edge. With a fork, poke in to the bottom of the crust a few times. This prevents air being trapped underneath when baking. Place in fridge for 30 minutes.
4. Preheat oven to 420 degrees.
5. Add shallots, chopped fresh herbs, and avocado oil to medium saucepan. Cook on medium heat for 5 minutes, till fragrant. Add spinach and mix together. Add in tomatoes and mix thoroughly. Cook together for another 2 minutes. Cover, turn heat off, and set to the side.
6. Take crust out of the fridge and place 1 cup of uncooked, dry beans in the dish. Spread evenly around the dish. Place in the preheated oven for 10 minutes to par bake. The dry beans weigh the crust down while baking, preventing the bottom from puffing and inflating. Par baking the crust ensures the bottom to be cooked thoroughly.
7. Add the pesto ingredients to blender or food processor. Blend to your desired consistency. I like mine fairly smooth so I let it run a little longer. Set to the side in small bowl.
8. Add the batter mixture to a medium mixing bowl. With a hand whisk or electric whisk, incorporate all ingredients evenly. Whisk the mixture on high speed for 3 – 5 minutes to aerate the batter.
9. Remove dry beans from the crust and pour in egg batter mixture. Add in the satueed veggies. Drizzle a few tablespoons of pesto over the top.
10. Turn the ovens heat down to 400 degrees. Place the pie in the oven on the middle rack for 22 – 27 minutes, depending on your oven. Be sure to check the center with a clean knife at 22 minutes. When the top of the knife comes out clean, the dish is cooked thoroughly. Let cool and rest for at least 15 minutes before serving.

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