I grew up enjoying my parent's homemade quiches and truly found this dairy-free version a heartwarming delight. I hope you do as well! This is one variation of many, we will likely see more varieties on this blog in the future.
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2 Tbsp Olive Oil
4 Cups Summer Vegetables
1 Cup Dairy Free Milk
1 Tbsp Apple Cider Vinegar
1 Cup Garbanzo Bean Flour
2 tsp Psyllium Husk or 2 Tbsp Flax/Chia Meal
S&P to taste (I did: 3/4 tsp salt, 1/2 tsp Pepper)
1 tsp Turmeric Powder
1 tsp Paprika (smoked or as on hand)
Opt: Dash of Cayenne & Red Pepper Flakes
Stretchy Vegan Cheese:
1 Cup Water or Dairy Free Milk
1/4 Cup Soaked Cashews
1 Tbsp Nutritional Yeast
1 tsp Psyllium Husk or 1 Tbsp Flax/Chia Meal
1/4 tsp Turmeric
1 tsp Dijon Mustard
1/2 tsp Salt
1 Clove Garlic (Mine was small + roasted)
Opt: Dash of Cayenne
1 Tbsp Apple Cider Vinegar
2 Tbsp Gluten-Free Flour of Choice (mine was Amaranth)
Directions:
- Make your vegan cheese first by blending everything together until very smooth, scrape down the sides and blend one more time. With a little olive oil in your small pot or a non-stick pot, heat your cheese for about 5 minutes or so until it thickens up. It will thicken as it rests and become even thicker if you refrigerate this. For today, set all of it aside.
- Preheat the oven to 400° F/ 205° C. Add 2 tbsp of oil to your cast iron skillet or preferred baking pan.
- Mix your dairy free milk and apple cider vinegar together, set aside for 5 minutes.
- Add the 4 cups of mixed vegetables to the pan.
- Mix the dry: garbanzo bean flour, psyllium husk, salt, pepper, turmeric, paprika, cayenne and red pepper flakes together in a medium size bowl. Add the dairy free milk mix to combined and then fold in all of the vegan cheese.
- Pour the batter on top of the vegetables. Use a spatula or utensil to ensure the batter touches all edges of the pan, moves down through the veggies so it is evenly distributed and easier to cut.
- Cook for 45 minutes to one hour, until a toothpick comes out clean. Cool for a minimum of 20 minutes in the pan. Slice, serve, eat.
Notes:
- If using dense veggies like potatoes, pre-cook until 1/2 way done so they cook evenly with everything else.
- The longer it cools, the easier it'll be to cut. You can even make it a day ahead and refrigerate it, then heat as desired. Refrigerating makes it stick together that much better, however it does pretty darn well after only 20 minutes so dig in!!!
- Oil Opt with Oil-Free Opt: Use Avocado Oil, Melted Earth Balance Spread (Vegan Butter) or try Melted Coconut Butter for oil-free.
- I used: Onion, garlic, squash, tomato, serrano pepper, green onions and parsley then topped it with coconut bacon, vegan Parmesan and red pepper flakes.
- Salt: If you have black salt, add for an "eggy" flavor! I used pink himilayan sea salt. Use what you have on hand or if watching sodium, omit / do what you need to do.
Artistic Vegan Guilt-Free Holiday Recipes - eBook
Enjoy a short yet sweet eBook inspired by a divine holiday feast for my loved one and I. A blog post didn’t seem sufficient for all of these delicious recipes. The Raw White Chocolate Cheesecake on a Café Cacao Crust is one of the finest creations I ever did make. The Hearty Lentil Loaf makes such a flavorful meal and is a hit at the table. Find a sample of healthy recipes with a holiday season focus.
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