Egg-Free and Gluten-Free Mushroom Quiche
A rich and satisfying egg-free mushroom quiche made with a potato crust.
Servings 8
Equipment
- 1 Steam basket
- 2 large mixing bowls
- 1 spatula
- 1 sheet of parchment paper
- 1 Rolling Pin
- 1 pie pan
- 1 cutting board
- 1 knife for slicing vegetables
Ingredients
Potato Crust
- 1 cup Bob's Red Mills Gluten-Free Flour Blend
- ½ cup potatoes, half steamed and grated
- ⅓ cup vegan butter (I recommend Monty's)
- 3-4 tbsp cold water
- ⅓ tsp sea salt
- ½ tsp black pepper
- 1 tbsp maple syrup
Mushroom Filling
- 3 cups leeks, chopped
- 1 cup vegetable broth
- 3-4 cups shitake mushrooms, sliced
- 1 cup red onion, thinly sliced
- 1.5 tsp fresh thyme leaves
- ½ tsp dried oregano
- 1 tsp garlic granules
- 1 tsp onion granules
- ¼ tsp smoked paprika
- 1 cup laminate (flat leaf) kale, chopped
Egg-Free Mixture
- ⅔ cup almond or oat mik (I like Malk brand)
- 1 flax egg
- ⅓ tsp sea salt
- ½ tsp black pepper
Instructions
Potato Crust
- I recommend starting this recipe by making the crust first. To get the best results please place the vegan butter in the fridge so when you use it it's cold.
- To half steam the potatoes, I recommend steaming for 15 - 20 minutes only. You can do this step the day before or first thing in the morning, so on the day you have cold potatoes ready to grate into the pie dough. Once the potatoes are half steamed, place them in a covered bowl in the fridge.
- In a bowl add the flour, grated potatoes and vegan butter. Mix with your hands until it starts to form a dough. Add cold water 1 tbsp at a time as neded, to keep the dough sticking together instead of crumbling.
- Add the sea salt, black pepper and maple syrup to the dough and mix evenly. Once it is ready, let it cool in the fridge for about 30 minutes.
- Once ready, roll the pie crust out and transfer it to the bottom of the pie pan. Pan bake it (meaning half bake it) at 350 F for just 20 minutes.
Mushroom Filling
- While the crust is baking, start on the filling of the quiche. Sauté the leeks in 2 tbsp of vegetable broth. You can add 1 tsp of vegan butter or coconut oil for extra flavor but if you are keeping your fats low, just sauté in broth.
- Once the leeks have softened, add in the mushrooms, red onions, thyme, oregano, garlic & onion granules and smoked paprika. Keep adding the vegetable broth to prevent the veggies from sticking to the pan.
- Add the kale right at the very end and cook until it wilts a little.
Egg-free Mixture
- In a mixing bowl add almond or oat milk, the flax egg, add the salt and pepper and whisk together until evenly mixed. If you use oat milk your dish will be even lower in fat than with almond milk. I have also used cashew milk in this recipe and it turns out great. I personally prefer the flavor of cashew milk but it is not easily available as compared with almond milk. If you would like to use cashew milk for this recipe here is the link.
- Make sure you take out the pan baked crust in 20 minutes from the oven. Then once the veggies and the egg-free mixture is ready, please evenly distribute the veggies on the pie crust and then pour the egg-free mixture over the veggies.
- Return the quiche to the oven and bake for another 30 - 40 minutes at 350 F.
- Once golden brown on top, you can remove, slice and serve!
