Vegan quiche with garbanzo bean flour.
Recipe: yeilds 1 12inch quiche with a bottom crust
1.5 cups of all purpose flour
.5 tsp salt
1 tsp granulated sugar
1/4 (4tbsp) vegan butter chilled
1/4 (4tbsp) vegetable shortening chilled
4tbsp icy cold water
In a mixing bowl add flour, salt, and sugar. Whisk together.
Take chilled vegan butter and vegetable shortening and cut into cubes and place in bowl with flour. Using a pastry blender cut in the butter and shortening until a crumb like texture forms.
Add in 4 tablespoons of icy water and mixed with hands until a smooth ball of dough is obtained.
On a lightly floured surface turn out dough roll out a 12in circular shape. Don't worry if the dough becomes thin in certain spots you can fix that once transferred to quiche pan.
Transfer the rolled out dough to an ungreased quiche pan. Once the dough is shape to the pan take a fork and puncture the bottom of the pie crust a few times to prevent over rising in the oven.
Cover with plastic wrap and place in freezer for 10 minutes until your oven preheats to 350 degrees Fahrenheit. Blind baked ( bake before adding filling)
Once oven is preheated bake crust for 30 minutes. While crust is baking begin filling
1 cup of garbanzo bean flour
1/4 cup nutritional yeast
1.5 cups water
1 tsp lemon juice
1tsp Dijon mustard
Any vegetables you like
( I used sweet potato, kale onion and garlic)
Sautee your veggies you want to put in your quiche.
Bring the water to a simmer in a medium size sauce pot.
In a small bowl add garbanzo bean flour and nutritional yeast. Whisk together.
Once your water is at a simmer pour in the garbanzo bean flour and nutritional yeast.
Whisk until smooth about 6-8 minutes
Once almost done whisk in the lemon juice and Dijon mustard.
Take off heat and fold in any sauteed veggies.
Pour mixture into prepared pie crust and bake at 350 for an additional 30 minutes.
Once baked let sit for 10 minutes before cutting.