One of my friends brought over a cannellini bean and spinach dip for Thanksgiving which was amazing, and I thought, this would be a good creamy filling for a quiche! Most recipes use silken tofu to get that consistency but I found the beans were just right. And having lived in France for 2 years, I miss quiche and have never tried to make a vegan version. I even made the crust from scratch, which was surprisingly easy and cheaper than a store bought crust.
For the crust
- 1 1/2 cup whole wheat pastry flour
- 1 1/2 tsp organic cane sugar
- 3/4 tsp salt
- 7 tbsp vegetable oil
- 2 tbsp soy milk
Preheat oven to 400. Put all ingredients together in a mixing bowl and mix with a fork until all the flour is dampened, then press the dough against the bottom and sides of a 9 inch pie plate, making sure it’s even and there are no holes. Cover with foil and bake for 8 minutes. Remove foil and bake for another 4 minutes until the dough is set.
- 1 cup cooked cannellini beans
- 1/2 cup basil
- 1 12 oz jar artichoke hearts
- 1 cup kale
- 1 small yellow onion, chopped
- 1 bell pepper, chopped
- 1/2 cup portabella mushrooms, chopped
- 3 cloves garlic
- 1/2 cup daiya mozzarella cheese
- 3 tbsp olive oil
- 1/2 lemon
- 1 tbsp nutritional yeast
Bring the temperature of the oven up to 425. In a processor, add all the ingredients except the onions, pepper, and mushrooms. Process it up until it’s creamy. Saute the remaining ingredients in a saucepan with some olive oil until the onions start to get translucent, about 4 minutes. Layer the bean mixture and onion mixture in the pie crust, adding a sprinkle of daiya cheese on top. Bake for 30 minutes or until you can insert a toothpick and it comes out clean.