Vegan Quiche

Pre-heat oven to 375

Cut into small pieces:
4 cloves garlic
1/2 Italian zucchini
1/2 red pepper
1 small vidalia onion

Salute in 1 tbsp of olive oil over medium heat, sprinkle with salt and pepper, cook until onion becomes translucent. When it's done, add 1/2 cup of water, 1 tbsp olive oil, set aside

In a blender, add:
1 package of silken tofu
1/4 nutritional yeast
2 ounces of soaked raw cashews (you can also use pine nuts if you choose)
1/2 cup Chickpea flour (or any gluten-free flour will do)
1 tbsp Turmeric powder
1 tbsp corn starch
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 tsp thyme
The vegetable mixture from the pan

Option: I didn't do this today, but you can add 6 soaked and diced sun-dried tomatoes, 1 tbsp chopped fresh basil, 1/2 cup of Daiya or other Vegan Italian cheese.

Blend all ingredients in the blender on medium until smooth.

Spray the saute pan (provided it is oven safe) from before with olive oil. If you aren't counting calories then you can add in 2 tbsp of olive oil instead. You could also put parchment paper into a 9x9 pan, spray it, and pour the mixture in there, you can use quiche pans, you can also spray muffin cups and make these as muffins.

Add mixture!

Option: I didn't do this today, but you could add 1/2 cup of homemade bread crumbs to the top, thin tomato slices, chopped basil leaves, drizzle with olive oil. 

Bake in center rack at 375 degrees for 30 minutes. 

Note: Don't worry about the sides browning, they will brown early and then stop browning as the center catches up to the rest of the pan.

Let sit for 30 minutes

Serve with:

Dark, flavored coffee (with coconut milk creamer!)
Tomato slices
Toast with butter
Rosemary Home Fries
Vegan Sausage
All the above!