Excerpted from YumUniverse by Heather Crosby
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
Ingredients:
Crust
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
Filling
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.
Psst!
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.
Love the recipes but would be more interested in the nutrition information. Thank you. Cathy
Can you explain about the India Black Salt? Don’t see it in the recipe. Is that a suggestion or should it be in there?
Hi Barb! The India Black Salt is a suggestion if desired. It can lend an egg-y flavor to the recipe.
Does the black salt replace the sea salt, or is to be added with the sea salt?
Hi Bob! I’d suggest replacing the sea salt with it so you don’t end up over-salting.
Thank you ! Yay no tofu! I am assuming this is a 9″ glass pie dishing you are using?
Yes, exactly!
Can this be prepared ahead and rewarmed or should it just be served at room temperature?
Personally, we would rewarm before serving, but it’s also up to personal preference!