In times like these ( #coronavirus #crisis ) I really get to use my creativity in the kitchen. No meat, no eggs, no rice, no cheese, very few veggies, and no toilet paper, of course.
Well, Brian is a meat eater – well, lover, I should say. He really likes his heme iron and protein at every meal.
I have my own issues with food, of course.
In fact, I’ve been living in a bit of a panic mode, as my “regular” items are not available and I’m having to make adjustments. It’s so hard. But, we do what we have to do, right?
With the few eggs I had left and in an effort to use what we did have, I came up with this creative little quiche or pie or whatever you want to call it. It’s dairy-free and packed with the “beans and rice” quota so many of us plant based folks enjoy.
Get creative: pie crust, farro, Adzuki beans, vegan spinach artichoke cheese spread, vegan feta, and good gracious – fresh spinach!
Plant Powered Creative Quiche
Crust:
8 Tbs. ice cold vegan butter, chopped into 1/2″ chunks
2 cups all purpose flour
1 large egg
1 Tbs. vinegar
2-3 Tbs. ice water
In the bowl of a large food processor, pulse the butter, flour, egg, and vinegar until crumbly. Drizzle in the cold water until the crust becomes beady.
Transfer to parchment paper and form into a disc.
Top with another layer of parchment and roll out into an 11″ crust (pretty thick).
Transfer to a deep dish pie plate and flute the crust edges.
Preheat the oven to 425 degrees.
Filling:
1/2 cups cooked Adzuki beans, seasoned with salt
1 cup cooked farro
1 cup vegan spinach artichoke cheese dip
6 oz. vegan feta cheese
1 cup fresh spinach
4 large eggs
sea salt and pepper
Mix together all the filling fixings and pour into the prepared crust.
Bake for about 45 minutes, until the eggs are set. Allow to cool completely before cutting and serving.
