Vegan Mushroom Quiche
1 cup almond flour, finely ground
½ cup chia seed, finely ground
¼ tsp Pink salt
1/8 tsp black pepper,
1/8 tsp each oregano, marjoram, basil, tarragon
2 scallions, minced
3 tablespoon minced Italian parsley
1 tablespoon raw virgin coconut oil
2 cup packed torn kale leaves, chopped to pulp in food processor
1/3 C minced scallions
2 cup mushrooms (Portobello, crimini, shiitake, chopped)
½ tablespoon Pink salt
1 tablespoon fresh squeezed lemon juice
3 C chopped spinach
2 cup zucchini
1 cup water
1½ cup raw almonds, soaked
1 cup chickpea miso
2 teaspoon fresh squeezed lemon juice
½ medium sized yellow onion
3 tablespoon Nutritional Flakes
1 tablespoon powdered chia seed
½ teaspoon Pink salt
2 tablespoon raw virgin coconut oil
For the CRUST
--Hand mix all the almonds thru seasonings in a bowl.
--Stir in the scallion, parsley and kale next, mixing well. (Use your hands)
--Drizzle in the oil and water as needed to form a dough.
--Press into a 9” tart/quiche pan. Bake at 375 for 15 minutes. Let the crust cool.
For the FILLING
--Marinate the mushrooms in the salt and lemon juice. Set aside for now.
--Blend the ingredients in the “CREAMY PART” of the filling, zucchini on through the chia and salt in a blender until smooth.
--Pulse spinach, coconut oil and salt in a food processor for 10 to 20 seconds until broken down.
--Drain the mushrooms from earlier and transfer them to a large bowl, along with the creamy zucchini-cashew mixture, and the spinach.
--Once thoroughly mixed, pour this mixture into the baked crust.
--Place in 375 degree oven for 30 minutes.
It may take another 30 minutes out of the oven for it to firm up and cut nicely. Serve with salad and a smile!