The original recipe for the Quiche’s batter can be found at Vegalicious Recipes. I’ve altered a few things from the original recipe and added a few of my favourite Quiche vegetables. I’ve also used a vegan, gluten-free pie crust. I found it really difficult to develop a gluten-free pastry recipe that was similar to a wheat crust (and tender and flakey like a wheat crust). In the end, I chose to use a flour mix from the Gluten Free Pantry that was formulated for a pie crust. It worked beautifully and took the guess-work out of the flour ratios.
1 x 9″ wheat free pie crust
1/4 cup pesto
2 cups wild mushrooms
1/2 lb fresh asparagus
1 tablespoon grapeseed oil
8 tablespoons chickpea flour
5 tablespoons non-dairy milk (I’ve used unsweetened almond)
1/2 cup water
1 tablespoons apple cider vinegar
2-3 tablespoons nutritional yeast
1 tomato, sliced
salt and pepper to taste
3/4 cup Daiya cheddar cheese
Slow roasted Garlic Cherry Tomatoes for the top
Preheat the oven to 400 (F).
For the slow roasted tomatoes, slice 2 baskets of sweet cherry or grape tomatoes and place in a roasting pan. Chop 6-8 cloves of garlic and toss into the tomatoes with a little olive oil. Slow roast at 250F for about 2 hours.
In a saute pan, saute the asparagus until al-dente. Season with salt and pepper and set aside. Santee the mushrooms until they start to sweat and lose their liquid.
In a blender, mix the chickpea flour, water, soy milk, vinegar, salt and pepper, nutritional yeast, and tomato. Puree until it is a smooth batter.
Bake in the oven for 25-30 minutes or until the pastry is golden and the batter becomes solid.
Top with roasted cherry tomatoes and enjoy!