Vegan Quiche Ⓥ



  • 1 & 1/2 cup all purpose flour
  • 6 tbsp vegan butter, cut into small chunks
  • 1 tbsp ground flax
  • 3 tbsp cold water
  • pinch of salt
  • pinch of turmeric



  • Prepare the flax egg, mix the ground flax with the water & set it aside for about 5 minutes.
  • Prepare the crust next by adding the flour, salt, turmeric to a large mixing bowl & whisking well. Give the flax egg another stir & then add it to the flour mixture with the vegan butter chunks. Knead it all together well until dough forms. Roll it our flat, wrap it in plastic & set it in the fridge for 30 minutes.
  • Add the olive oil to a large pot on medium heat, add the onion & sauté for a few minutes. Next add the garlic & stir, cooking until fragrant. Add the kale, tomatoes, mushrooms & spices & cook for a few more minutes stirring well to combine then remove from heat & set aside.
  • Preheat oven to 425°F. Remove the crust from the refrigerator & spread it into the bottom of a 9 inch pie dish. Add the cooked veggie mixture & the vegan eggless mixture. Bake for 10 minutes, lower the temperature to 355°F then cook for 45 more minutes.

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