Leek, Asparagus & Basil Quiche
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
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.