Two very exciting things just happened. First, I got a Vitamix! Then I made a vegan quiche!
Slow news day in Karenland. But the Vitamix isn’t just an appliance. It’s symbolic of my initiation into adulthood. It’s the first serious appliance I’ve purchased in my adult life. Even my last washing machine came from a consignment shop and cost about $100. While most gals my age are entering their kids into the lottery to get into the local Montessori school, I’m buying a Vitamix. That should appease my mom and her need for grandkids, right? Being a grown up is relative. The real point here is that the Vitamix is a game changer. It will change your life. It’s an investment in all things good, and it does everything. What doesn’t it do?
I decided to christen the Vitamix by making a cashew cream for a quiche. Quiche is by far, hands down, my all-time guiltiest pleasure of all time. I think it’s the perfect food. The former gluten-lovin’ carnivore in me misses fluffy eggs, cheese, and that buttery, flaky crust. But I’m being completely honest and objective and factual when I say that vegan, gluten-free quiche can be divine perfection. As good as the “real” thing – just in a different way.
Quiche is super versatile and easy to make. You can change up the veggies according to what you have in the fridge. I happened to have zucchini and kale, so zucchini kale quiche it is. But I would be equally obsessed with a mushroom-leek combo, or spinach- broccoli, etc.
This recipe makes a 9″ pie.
1 1/2 c. all purpose gluten free flour*
1/4 tsp salt
6 TB vegan butter**
6 TB ice water
12 oz package silken tofu
3/4 c. cashews, soaked***
2/3 c. non-dairy milk
3 garlic cloves
2 TB nutritional yeast
1/2 tsp Dijon mustard
1 tsp salt
Black pepper to taste
1 small onion
3/4 c. zucchini, chopped
1 c. kale, chopped
2 TB olive oil.
Soak cashews for 4 hours in advance, and drain before use.
Preheat oven to 375 degrees.
Prepare the crust by cutting butter into the flour and salt mixture. Add ice water a little at a time and mix, until it begins sticking together. Take the mixture out of the bowl and knead with your hands until it forms a dough. Flatten into a 1/2″ puck, wrap in saran wrap, and refrigerate for 30 minutes to solidify.
While dough is refrigerating, sauté onions first until translucent, and then zucchini, and kale last. The kale doesn’t need much time in the pan – or else it will wilt and discolor.
Press the dough into a 9″ pie pan. Poke holes with a fork to prevent air bubbles in the oven. Bake for 15 minutes at 375 degrees, or until slightly browned.
Combine all filling ingredients in a food processor or high speed blender. You don’t necessarily need a Vitamix – I used to use a Ninja blender for all my cooking needs, and it was fine. But you do want to blend long enough that the filling is very smooth and creamy.
I garnished the top with the few cherry tomatoes I had, so it kind of looks like a pizza made by a 7 year old. So you can sprinkle a few sliced zucchini pieces on top, or whatever veggies you think make it look pretty.
* I was almost out of all purpose GF flour, so used a mix of sorghum and white rice flour.
** I recommend Earth Balance vegan butter.
*** Soaking cashews isn’t necessary, but it does make them more nutritionally useful and easier to digest. For more info about why we soak nuts and seeds, check out this helpful page from the Blender Girl website.