- Flour - Firm tofu - Non dairy milk - Indian sulfur salt - Broth - Chopped leeks
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In a a food processor or bowl , add the flour, almond flour, salt, herbs, and mix in. Add in the flax egg and mix in. Then add in 4 tablespoons of non-dairy milk and process or mix well with a spoon.
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Press this dough into a tart pan. Use a fork to create holes in the dough. Then bake at 350 degrees Fahrenheit for 13 minutes.
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Heat up oil in the skillet over medium heat. Add the garlic and cook for half a minute. Add in the leeks, mushrooms, and continue to cook until the mushrooms are golden. Add in a pinch of salt to help them brown faster. Add the spinach.
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Add all of the ingredients to a food processor with 2 tablespoons of water and processing it until the mixture is somewhat smooth.
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Mix your mushroom leek filling in this mixture and then transfer it to the baked pie crust. Even it out. Top it with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes. Once the center is set and not jiggly, the quiche is done.
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Take it out of the oven and let it sit for 10 minutes before slicing and serving.
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