Tomato And Parsley Quiche [Vegan, Gluten-Free]

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Wow – vegan and ketogenic? Yeah, totally doable. Start your day with this delectable tomato and parsley quiche which is completely plant-based, bursting full of nutrition and is easy to digest (because the nuts and seeds have been soaked and sprouted beforehand!).

Tomato And Parsley Quiche [Vegan, Gluten-Free]

Serves

4, 4-inch quiches

Ingredients

To Make the Quiches:

• 4 almond garlic bases (recipe below)
• 4 cups vegan eggs (recipe below)
• 4 slices of dehydrated tomato slices
• 1/2 cup diced fresh parsley
• 1/2 cup diced fresh tomato
• Cracked pepper

To Make the Almond Garlic Bases:

• 2 cup almond flour
• 1 cup macadamias
• 1/4 cup golden flax seeds (ground)
• 4 clove crushed garlic
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 tablespoon miso
• 1/4 cup water
• 1/8 cup lemon juice

To Make the Vegan Eggs:

• 2 cups cashews (soaked for at least 30 minutes)
• 1/4 cup water
• 1 cup carrot
• 1 cup daikon radish
• 1/2 cup diced onion
• 1/4 cup nutritional yeast
• 1 tablespoons miso
• 2 teaspoons lemon juice
• 1/2 teaspoon salt

Preparation

To Make the Almond Garlic Bases:

1. Grind the flax seed in a spice or coffee grinder.
2. Blend macadamia nuts and garlic in a small food processor to form a “butter”.
3. Add everything to a mixing bowl and mix well.
4. Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn’t stick.
5. Dehydrate at 165°F for 1-3 hours depending on how much time you have and how firm the top of the dough is. If you are strictly raw:  The crust will still be considered raw since the water is just evaporating and the mixture shouldn’t heat over 115°F.

To Make the Vegan Eggs:

1. Add cashews, carrots, and daikon to food processor and process until finely chopped.
2. Add in a little bit of water at a time and process for another good 10-20 seconds.
3. Add in the rest of the ingredients and mix well.

To Assemble:

1. Dehydrate crust for 3-4 hours until it is firm enough to hold its shape on its own.
2. Remove the crust from the pie dish and remove the plastic wrap.
3. Dehydrate crust for another 1-2 hours at 130°F.
4. Add in the filling, and dehydrate at 105°F for 6-8 hours.
5. Garnish with diced parsley and diced sun-dried tomatoes, drizzle with olive oil.

AUTHOR & RECIPE DETAILS

Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.

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