My fitness trainer Paula is also a health-food geek, and in between each burpee or pullup, we talk shop. As one of my recipe taste-testers, I believe she was extra-skeptical about this eggless quiche. But after she tried this version, she sent me a text that read “That quiche was so quiche-y and amazing! I guess I like artichokes now.” Success!
Yields 6 – 8 servings
1 cup almond flour
1 cup sorghum flour
1 teaspoon sea salt
3 tablespoons solid coconut oil, chilled a bit
¼ cup + 1 tablespoon cold water
1 teaspoon coconut oil
1 cup yellow onion, diced
2 teaspoons Sucanat
4 cups mushrooms, sliced
2 cups pure water
¾ cup cashews, soaked
1 tablespoon agar powder
2 teaspoons sea salt
1 tablespoon lemon juice
Black pepper to taste
1 10-oz. jar artichoke hearts (about 1 cup)
Directions for crust:
- Place all ingredients, minus the water, in a large bowl. With a fork, cut together all ingredients until crumbly.
- Add water tablespoon by tablespoon until you can form the dough into a ball with your hands.
Directions for Quiche:
- Follow the instructions above to prepare pie crust. Prebake in an oven set to 325°F for 20 minutes. Leave oven on.
- In a skillet heated to medium-high, add coconut oil. Sauté onion and Sucanat for 5 minutes and then add mushrooms for 7 – 10 minutes.
- Blend together water, cashews, agar, sea salt, lemon juice, and black pepper until smooth.
- Lay some artichokes in the bottom of the pie shell. Fill with mushrooms and onion.
- Pour in cashew blend and top with a few artichokes.
- Bake for 70 minutes. Broil for 1 – 2 minutes to brown top (optional). Allow to cool a bit and serve warm.
This is an opportunity to use India black salt for egg-y flavor.
You can absolutely use a store-bought gluten-free pie crust if you like.
Agar is a neutral-flavored seaweed that firms up the quiche. If you can’t find agar powder, use 4 tablespoons agar flakes for every 1 tablespoon powder. You can prepare this quiche without agar. The taste will still be delicious, but the texture may not be as firm.
I used 2 cups cremini and 2 cups white mushrooms. You can also use Portobello, baby Portobellos, or a combination of all of these.
Make mini quiches: Press crust into 4 – 5″ ramekins. Prepare and bake according to the steps above.