Crust

1. Preheat oven to 350°F.
2. Add dry ingredients to bowl and stir.
3. Add in aquafaba and mix until combined. Add water as needed until the dough sticks together when you press it with your fingertips.
4. Crumble the dough over a pie pan, then press it down evenly, starting in the middle and working your way out.
5. With a fork, poke a few holes to allow air to escape as it bakes.
6. As the batter and filling are prepared, bake the crust for 12-15 minutes or until lightly golden.

Batter

1. If using the Tofu Batter, combine all ingredients in a food processor and blend until smooth and creamy. Transfer to a bowl.
2. If using the Chickpea Flour Batter, add all ingredients to a bowl and whisk until well combined.

Filling

1. Add onions and mushrooms to a nonstick skillet and cook over medium heat for about 10 minutes, or until mushrooms have released most of their moisture.
2. Add in spinach and garlic and cook for 3 minutes.
3. If desired, tomatoes, red bell peppers and/or nutritional yeast may be added to the batter at this time.
4. Transfer batter to the baked pie crust and sprinkle with nutritional yeast, if desired, for a cheese-flavored top. You may also garnish with tomato and/or bell pepper slices.
5. Bake 30-45 minutes or until golden brown and firm.
6. Remove from oven and let cool 10-20 minutes before cutting.

Notes: Aquafaba is the viscous liquid in which canned legumes (e.g. chickpeas) have been cooked. Three tablespoons are equal to one egg or one egg white. Black salt is optional but it will give the traditional ‘egg’ smell and taste to the quiche. This recipe can also be made as a crustless quiche. Simply prepare the batter and filling then pour directly into a silicone or glass baking pan.