Vegan Quiche
- 1 Vegan Deep Dish Pie Crust (I used a store-bought one but you can use the recipe below)
- 1 medium white onion, chopped
- 5 cloves of garlic
- 4 small potatoes
- 1 teaspoon turmeric
- 1 ½ - 2 cups veggie broth
- ¼ - ½ cup flour
- 2 tablespoons butter (+ two more for mashed potatoes)
- 1 teaspoon chives
- ½ teaspoon parsley
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- 1 tablespoon olive oil
- 4 cups veggies, chopped (I used broccoli, cauliflower and orange and yellow carrots)
- 8 asparagus
- Salt and pepper to taste
- 2 tablespoons nutritional yeast
For the crust (I would double it for this recipe and this is the same one I used for the strawberry heart pies)
- 1 ½ cups flour (I used all WW but I think you should do half and half)
- ¾ cup vegan butter, frozen and diced
- 1 tablespoon sugar
- 1-3 tablespoons cold water (start with one and use more if needed)
- ½ teaspoon salt
Directions
Place the flour, sugar, salt and butter in the food processor and process it until the butter becomes pea sized.
Add the cold water a tablespoon at a time and pulse until the dough just starts to come together.
Remove the dough from the food processor onto a flour surface and shape into a ball, do not over knead the dough. The point is to have pieces of butter in the dough and if you over knead it the butter will start to melt.
Refrigerate the dough while you preheat your oven.
After you've refrigerated your dough, roll it out until it’s large enough to fit in your pie pan and cut off the excess.
For a decorative twist, you can use a fork to crimp the edges or use a pie pan with folded edges.
Directions
Preheat your oven to 400°F.
Chop up your vegetables and set aside.
For the asparagus, cut of the ends about an inch and a half and throw them away. Cut in 1 inch chunks until there are about 4 inches of the stalk left because you will be putting some of the chunks in with the rest of the veggies and using the tips as decoration for the quiche.
Chop up your potatoes in thick chunks and boil in pot until almost tender. Drain them and put them back in the pot and mash until almost completely mashed. You want your potatoes to still have chunks left and still be too hard to make smooth mashed potatoes. Add a half cup of vegetable broth and simmer until the potatoes are fully cooked. The potatoes should absorb all of the liquid so test the amount of liquid you put because you don’t want watery mashed potatoes. After you've finished mashing them set them aside.
In a small pan, put a tablespoon of olive oil and 2 tablespoons of vegan butter and cook over a low flame until completely melted then put in the onions, garlic and a pinch of salt and cook until translucent, about 3-5 minutes. When the onions are ready, add in the flour and mix until the flour is cooked. Add in the vegetables, spices and a cup of the vegetable broth and cook on a medium flame until it starts to thicken. Turn it off and add in the mashed potatoes and mix until well combined.
Pour the filling into the pie shell and smooth down with a spatula, make sure the filling is well packed inside of the crust. Use your leftover asparagus tips to make a circular design on top of the pie and then drizzle with olive oil.
Bake for 25-30 minutes or until the top has set, the asparagus has cooked and the crust has started turning a golden brown.
*Important: Let cool completely or almost completely because otherwise it will turn into a mess if you try to cut into it. Definitely let it cool because I cut into it too early yesterday and it crumbled into itself completely. The next morning I cut it into perfect slices and they didn't turn into a puddle when warmed in the oven.
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