Vegetarian

Spinach Artichoke Quiche [Gluten-Free and Vegan] is for Lunch.

Spinach Artichoke Quiche [Gluten-Free and Vegan] takes 20 minutes to prepare.

Spinach Artichoke Quiche [Gluten-Free and Vegan] takes 45 minutes to cook.

Spinach Artichoke Quiche [Gluten-Free and Vegan] makes 8 servings.

The ingredients for Spinach Artichoke Quiche [Gluten-Free and Vegan] are:

Crust:
? 1 1/2 cup chickpea flour
? 1/2 tsp salt
? 1/4 cup extra virgin olive oil
? 1/4 - 1/3 cup water

Filling:
? 6 tbsp Follow Your Heart VeganEgg powder (the equivalent of 3 eggs)
? 1 tbsp nutritional yeast
? 1/4 cup pea protein powder
? 1 cup water
? 1 cup almond milk (or other unsweetened non-dairy milk)
? 1 cup marinated artichoke hearts (measure large pieces/halves, then chop into smaller pieces and pat dry)
? 2 cups frozen spinach, cooked (don't press out any liquid)
? 1 medium onion, diced
? 2 tsp salt
? 1/2 tsp black pepper
? 1/2 tsp paprika
? 1/2 tsp nutmeg
? 1/4 cup Follow Your Heart Mozzarella Shreds
? paprika

Here is how you make Spinach Artichoke Quiche [Gluten-Free and Vegan]:

Crust:Preheat oven to 350?F/180C. Mix together the chickpea flour and salt. Slowly add olive oil and mix until the consistency of breadcrumbs. Add water 1 tablespoon at a time, stopping once mixture comes together and is no longer crumbly. The dough will be very sticky, so roll out between two sheets of wax paper or plastic wrap. Place into a pie plate, prick around sides and bottom. Bake for about 8 minutes, then remove from oven and allow to cool.Filling:Preheat oven to 400?F/200C. In a large bowl, whisk together VeganEgg powder, nutritional yeast, and pea protein powder. Slowly add water and almond milk while continuing to whisk so that no lumps form. (This mixture should be thicker than a typical quiche filling, about the same consistency as pancake batter. If it seems much too thick, add more water 1 tablespoon at a time.) Stir in chopped artichoke hearts, spinach, and onion, then add the salt, pepper, paprika, and nutmeg. Pour filling into prepared crust, then top with mozzarella shreds and a light sprinkling of paprika. Bake for 25-35 minutes, until the middle is set. Allow to cool for about 5-10 minutes before serving, or chill and serve cold.Serving Size:?makes 1 quiche, 6-8 pieces

The nutritional information for Spinach Artichoke Quiche [Gluten-Free and Vegan] is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 202.5

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 672.2 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 4.6 g
• Protein: 8.5 g

The dietary needs meet for Spinach Artichoke Quiche [Gluten-Free and Vegan] is Vegan