Crispy, crunchy crust. Cheesy filling with fresh veggies. I can’t get enough. Since this quiche has the crisped crust, I do prefer to eat this shortly after baking. But after a day or two (if you can wait that long), it’s still fantastic. For the insides of this quiche, I did lots of cheese and sour cream—vegan of course.
GF Vegan Savory Spinach Asparagus Pie
YIELDS
6-8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 10 asparagus spears, woody ends removed
- 3 cups baby spinach
- 1 cup gluten free flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1/4 cup vegan butter, room temperature
- 4 tbsp cold water
- 4 servings egg replacement (to replace 4 eggs; I use Eggie brand)
- 200 ml vegan sour cream
- 1 tsp garlic powder
- 1 cup vegan cheese, grated
- 1 pinch turmeric, for the nice color
- to taste freshly creckled balck pepper, salt
- 1 tsp marjoram, dried
- 1 tsp Dijon mustard
Directions
For the crust:
1. Add the gluten free flour, salt and sugar to a food processor and mix together. Add the vegan butter and process until crumbly. Add the ice water and process into a dough.
2. Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your pie dish. Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with a scissors. Place the pie crust into the fridge while you work on your filling.
3. Preheat the oven to 180°C.
For the filling:
4. Whisk together the egg replacement (I use the brand Eggie, you just mix the powder with water and it really acts like eggs would), garlic, marjoram, turmeric, vegan sour cream, vegan cheese, salt and peppers.
5. I stuffed my crust first with the spinach, then poured the filling into the crust. Then placed the long asparagus spears gently on top in a design with the top of the spear facing the same direction.
6. Bake in the oven for 30 minutes.
Also by Imola: GF Vegan Saffron Hollandaise with Asparagus
GF Vegan Crescent Rolls With Ramsons Filling
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Photo: Imola Toth
