Vegan Quiche

This is a vegan soy/nut/oil/gluten free quiche with a sweet potato crust. This is creamy and perfect for a pot luck or morning brunch. While it may seem odd to make a quiche filling with chickpea flour, it works and is delicious. You can switch up the filling with other vegetables. Also, this quiche does not have to be crustless, and you could make with without the sweet potato crust.

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Serves 6 Time 1.5 hours

Ingredients

- 1 large Sweet Potato

- 1 cup Chickpea Flour

- 1 cup Almond Milk

- 2 cups of Water

- 2 tsp Garlic Powder

- 2 Tbsp Nutritional Yeast

- 1/2 tsp Paprika

- 1/2 tsp Salt

- 1 tsp Turmeric

- 1/4 tsp Black Pepper

- 1/4 tsp Cayenne

- 1/2 tsp Cumin

- 1 tsp Thyme

- 1 Tomato

- 2 tsp Garlic

- 3 cups Spinach

- 1/2 Onion

- 2 cups Broccoli

- 10'' cake pan

- Saucepan

- Pan

Directions

1. Preheat oven to 375°F.

2. Saute spinach, onion and broccoli on medium until cooked.

3. Slice sweet potato into thin rounds, about 1/4 inch. Place into greased cake pan covering the surface. Or make it crustless, or use a different crust.

4. Bake sweet potato crust for about 15 minutes.

5. Preheat oven to 420°F.

6. Mix spices, chickpea flour and almond milk in a bowl.

7. Boil water on medium and add chickpea mixture. Stir frequently and cook until thick for 5-6 minutes.

8. Mix in cooked veggies. Pour it into cake pan.

9. Slice tomato and place on top.

10. Bake for 25- 30 minutes until it doesn't wobble.