It’s faux eggs, other goodies, and pie crust. What’s not to love?
For this recipe, I made a sourdough pie crust. But, you don’t have to do that! I’ve provided ingredients/directions for that below, but also ingredients/directions for a standard crust.
“Standard” Crust
Ingredients
320g all-purpose flour
1 TBSP sugar
1 tsp salt
170g (12 TBSP) cold vegan stick butter/margarine, cut into ¼ inch slices
81g (6 TBSP) cold vegan shortening , cut into ¼ inch slices
1/2 cup very cold water
3 TBSP cold vodka
Process
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand (you can use a food processor if you have one).
Slowly add liquids and toss with hands to disperse.
Gently create a loose ball and then divide into two pieces.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Roll out and shape in pan and then return to fridge for at least 30 minutes.
Sourdough Crust
Ingredients
280g flour
1 TBSP sugar
1 tsp salt
227g (or 16 TBSP) cold butter, sliced
227g 100% hydration cold sourdough starter discard
Process
Combine dry ingredients.
Cut in cold butter.
Cut in starter.
If the dough won’t hold together at all, add a tablespoon of ice water
Divide into 2 equal pieces
Press into disks and wrap in plastic, place in fridge for at least an hour.
Roll out and shape in pan and then return to fridge for at least 30 minutes.
Quiche Filling
Ingredients
1 container firm or extra firm tofu
1 TBSP cornstarch
2 TBSP nutritional yeast
1/2 tsp turmeric
1.5 tsp black salt
4 TBSP unsweetened soy milk
1 TBSP vegan butter
1 small onion or 2 scallions, chopped
1/2 red bell pepper, diced
1 handful of parsley, washed and chopped
8 field roast sausages, chopped
2/3 cup non-dairy cheese
Process
Sauté onions and garlic in olive oil
Add sliced sausages, mushrooms, kale, etc. and cook until warmed through
Mix tofu, cornstarch, nutritional yeast, turmeric, black salt, and soy milk in a blender or food processor until smooth
Add tofu mix and non-dairy cheese
Fill crust
Bake at 350* for 45+ minutes (until firm and golden on top)
Remove from oven and cool for 10-15 minutes before slicing (or refrigerate)
