Vegan Quiche with Teff Crust
Author: 
Serves: 6
 
Ingredients
Egg Filling
  • 1¼ cup cauliflower
  • 1 cup cashews, soaked overnight
  • 2 Tbsp nutritional yeast
  • 2 tsp turmeric
  • 1 Tbsp mustard powder
  • 2 tsp black salt or to taste
  • 2 tsp black pepper
  • 4 roasted garlic cloves or 1 Tbsp garlic powder
  • ¼ cup water
  • 2 Tbsp lemon juice
  • 1 cup cauliflower, chopped
  • 1 zucchini, sliced
  • ½ cup coconut bacon (optional)
  • ⅓ cup olives, sliced
Crust
  • 1 cup Maskal Teff™ flour
  • 1 cup almond flour
  • 2 tsp pink salt
  • 1 Tbsp garlic powder
  • 1 Tbsp dried oregano
  • 3 flax eggs (instructions below)
  • ¼ cup water
  • 2 Tbsp coconut oil, melted
Instructions
  1. Preheat oven to 350°F.
  2. Boil cauliflower for 20 minutes on high or until semi-soft. Set aside.
  3. For your flax egg take a small bowl, add 3 Tbsp of ground flax seed and ⅓ cup + 1 Tbsp of water. Mix well and let it sit.
  4. Meanwhile in a large bowl combine dry crust ingredients (teff flour through oregano) and mix well. Add flax eggs, water and coconut oil.
  5. Press the crust mixture into a 10-inch tart mold and bake for 10 minutes. Remove and let cool.
  6. While that's baking add soaked cashews, boiled cauliflower, and nutritional yeast through lemon juice in a high-speed blender. Blend until you get an eggy look and consistency. Do not blend until smooth – the texture won't turn out the same. Make sure it has some chunks of cauliflower still in the filling.
  7. Stir in cauliflower, zucchini and coconut bacon, if using, and spread across cooled crust. Top with olives.
  8. Bake for 45 minutes at 350°F.
  9. Let cool for 10 minutes and serve.
Recipe by The Teff Company at https://teffco.com/vegan-quiche-with-teff-crust/