I have always loved quiche or savory tart since my little French grandmother used to make them. I found frozen gluten-free pie crusts at Trader Joe’s. I have a “Progressive” food chopper with ½ inch squares and I just cube everything: onions, mushrooms, and zucchini.

Ingredients

“Egg” ingredients

  • 8 oz JustEgg™ (I get it at Vons)
  • 2 Tbsp flour (oat flour to go gluten free)
  • ¼ tsp baking powder
  • ¼ tsp black sea salt or black garlic salt
  • 1 Tbsp nutritional yeast (not Brewer’s yeast) I use Bragg® Nutritional Yeast
  • 2 Tbsp cashew-vegan pesto (Trader Joe’s) or equivalent

“Veggies”

  • ½ cup (1 small) onion cubed
  • ½ cup zucchini cubed
  • ½ cup mushrooms cubed and sauteed until dry (about 6 oz raw)
  • 2 Tbsp grated carrots for color, if desired
  • ½ cup Japanese sweet potato, baked, peeled, and cubed
  • 1 cup baby spinach wilted or ½ cup frozen
  • ½ small can fire-roasted diced green chilis, rinsed and drained, if desired

Preparation

Reheat oven to 350 degrees.

Remove frozen pie crust and let thaw for 20 minutes (while doing the veggies prep). Prick the bottom crust with a fork a few times before adding the veggies.

In a large bowl combine all “egg” ingredients and mix well. Set aside.

Bring 2 cups of water to boil in a sauce pan. Add baby spinach. Turn off heat. Let stand until ready to add to veggies bowl than drain well.

Place mushrooms in a fry pan and over medium heat. Sprinkle with a little garlic powder and onion power. Stir periodically. They will get watery at first and then cook dry.

Place all veggies in a bowl along with ½ cup of “egg” mixture and stir. Pour into pie plate. Pour remaining “egg” mixture over the top.

Place uncovered in the oven and bake for about 50 minutes (40 minutes if a convection oven) until browning on top. Remove from oven and let sit for 10 minutes prior to cutting wedges.

Note: You can use ramekins and make crustless tarts if desired. (If you use ramekins, take out after 40 minutes or 30 minutes if convention oven).

Note: I often bake several Japanese potatoes, peel, cut in about a ½ cup size, and freeze. When I want to make a tart, I just take one out of the freezer and let it thaw while preparing the other ingredients, then cut into small cubes and add to the mixture.