Quiche doesn’t need eggs to be amazing! Did you know that chickpea flour binds just like eggs but without the cholesterol???? Just mix with water or non dairy milk and viola!!!!
This dish takes a little more time than others but it’s a perfect way to meal prep. Just prepare and cook in square pan. Let cook overnight and then cut into cubes for putting into lunch boxes!!
- prebake a pie crust and let cool (if using a square pan, use store bought roll-out pie crusts)
- sauté an onion in pan
- add two cloves garlic
- add 3 medium potatoes sliced 1/4 inch, 1/4 cup water, 1/2 tsp salt
- cover and cook 5 min until potatoes soft to fork
- add 4 cups kale or spinach and cover until wilted
- meanwhile, mix 1 cup chick pea flour with 1/4 cup nutritional yeast, and 1 cup water until blended
- boil 1.5 cups water and add the flour mixture
- lower heat and whisk until like pudding (about 5min)
- remove from heat and stir in 1 tbsp brown sugar, 1 tsp Dijon mustard, 1/2 tsp lemon juice
- combine flour mixture with potato mixture and load into pan
- cook at 350f for 30 min adding a sprinkle of vegan shred at the last 5 min
- let cool before slicing
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