Vegan Quiche and Pie Crust

Vegan Quiche and Pie Crust

This recipe is delicious but time consuming, so I would not recommend it as a weekday breakfast treat. Save it for a Saturday or Sunday morning, and invite friends over since it serves 8. The only out of the ordinary ingredient you need is Ener-G egg replacer.

Pie Crust Ingredients:

1-1/3 cup whole wheat flour

1/2 teaspoon salt

1/3 cup vegetable oil

4 tablespoons almond milk, unsweetened

Quiche Ingredients:

1/2 bell pepper

1 medium onion

1 medium tomato

1 cup vegan cheese (I used Teese), grated

1 cup almond milk, unsweetened

3 tablespoons Ener-G

Directions:

1) Preheat oven to 385 degrees Fahrenheit

2) To make the pie crust, mix the dry ingredients first and the wet ingredients separately. Then combine in a large bowl and mix together until you reach a dough-like consistency, but not too much.

4) Make the dough into a 6 inch pancake and place it between 2 sheets of wax paper. Roll out the circle to be about 9-1/2 inches in diameter.

5) Bake the pie crust for 5 minutes in the oven.

6) Meanwhile, chop up all of the vegetables.

7) Take the crust out, and sprinkle one third of the cheese on the bottom.

8) Then, evenly spread all of the vegetables on top of the cheese and put another layer of cheese.

9) In a bowl with a blender, mix the almond milk and Ener-G powder on medium-high for 3 minutes. Pour the mixture into the pie, on top of the vegetables.

10) Bake at 375 degrees Fahrenheit for 45 minutes.

11) Once done, the inside might be soft, so be sure to let the pie cool and harden for 15 minutes.

Enjoy!