Quiche

8 eggs

1 organic leek, diced

10 asparagus spears, chopped into 1-2 cm pieces

5-6 fresh basil leaves, diced as small as possible

1/2 tsp sea salt

Beat eggs until well combined. Add all other ingredients. Set aside

Crust

2 cups raw cashews

½ cup nutritional yeast

½ cup hemp seeds

½ cup chickpea (garbanzo) flour (or brown rice flour)

1 tsp finely ground sea salt

½ cup water

Blend/process cashews into a fine crumb. Add all other ingredients except the water. Pulse to combine. Gradually add water while continuing to mix until the dough sticks together to form a ball. Press dough firmly into a 9” pie pan. Prick dough evenly with a fork. Bake at 375°F for 15-20 minutes.

Remove from oven. Fill baked crust with egg mixture. Bake at 350°F for 50-60 minutes.

This quiche is great hot or cold. Reheats very well and keeps for days without the crust going soggy.