Leek Mushroom Dairy Free Quiche

Ingredients

for the filling:

• 1 tbsp olive oil

• 2 garlic cloves , minced

• 1 leek , thinly sliced

• 8 oz mushrooms , sliced

• 6 eggs

• ½ cup almond milk

• ¼ cup nutritional yeast

• Salt & pepper

• Fresh thyme

for the crust:

• 2 cups blanched almond flour

• 1/4 teaspoon fine sea salt

• 2 tablespoons vegan butter melted

• 1 flax egg

Instructions

• Preheat the oven to 375ºF. Grease a 9" pie dish and set aside.

• For the filling, heat the olive oil in a large pan. Add the garlic, mushrooms, and leek and saute until softened, about 3 minutes. Remove from the heat and allow to cool for about 5 minutes.

• In a large bowl, mix together the eggs, almond milk, nutritional yeast, salt, pepper, and thyme. Fold in the veggies. Set aside.

• To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.

• Dump the "crust" into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers.

• Pour the filling into the crust. Place on the center rack of the oven and cook for 30 minutes.

• Remove from the oven and allow to cool for a few minutes. Sprinkle with a bit more fresh thyme, slice and serve