Vegan Gluten-Free Kale Quiche
Author: 
Recipe type: Gluten-Free
 
Ingredients
  • crust:
  • 1.5 cups almond flour
  • 1 pinch sea salt
  • ¼ teaspoon baking soda
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • veggies:
  • 1 shallot, minced
  • 1 red bell pepper, chopped
  • 2 cups kale, chopped
  • filling:
  • 2 containers shelf stable organic silken tofu (these are 12 oz. each.)
  • ½ cup unsweetened plain almond milk
  • 3 tablespoons corn starch
  • ½ cup nutritional yeast
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
Instructions
  1. Preheat oven to 355F.
  2. In a large bowl, thoroughly combine all crust ingredients. It should all stick together, and if it doesn't add unsweetened almond milk, 1 tablespoon at a time.
  3. Press all crust ingredients into the bottom of a greased pie pan or cast iron skillet.
  4. lightly steam your shallot, red pepper and kale until just cooked (about 5 minutes) You can also saute with coconut oil.
  5. In a food processor, combine all filling ingredients, and process until very smooth.
  6. Add veggies to food processor with filling mix, and pulse until just mixed.
  7. Pour all ingredients into pie crust.
  8. Bake in oven until the top of the quiche starts to lightly brown, about 35-45 minutes.
  9. Let cool 15 minutes, slice up, and enjoy!
Recipe by Super Strength Health at http://superstrengthhealth.com/quiche/