Vegan Soy Free Quiche

 Obviously, quiche is not something we can eat in our household since it's made with tons of eggs. I found recipes for vegan quiches, but they all call for tofu (made from soy, a no no) and I am out of my homemade chickpea nofu. Oh, what to do? But then I found this recipe using mashed potatoes!The pictured crust was made of buckwheat and rye flour and was terrible, but I've made it since with the pie crust recipe below and it was great!

Vegan/Soy Free Quiche (filling) 

1 Tbl olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 leek, trimmed, sliced and washed
1/2 cup diced mushrooms
1/2 cup diced red peppers
handful of spinach
1/2 cup vegetable broth
2 tsp dried thyme
1/4 tsp ground nutmeg
1 tsp black pepper
3 tsp sea salt
3 cups mashed potatoes (made with just water, Earth Balance soy free buttery spread, and salt)
2 Tbl nutritional yeast flakes
1/4 tsp turmeric

Pie crust
1/4 cup almond meal flour
1/4 tsp salt
1/3 cup melted soy free Earth Balance or coconut oil
2 tsp ice water
Oil or more melted Earth Balance to grease pie pan

For crust, combine almond flour and 1/4 tsp salt in a bowl. Stir in melted Earth Balance or coconut oil with a fork until well combined. Slowly add in  ice water and stir until dough forms a firm ball. Wrap in wax paper or plastic wrap and refrigerate for 30 minutes. You can roll the dough out and put it in a 9 inch pie pan but I just greased my pie dish with olive oil and then pressed this dough onto it to form a crust.

Preheat oven to 400.

Heat olive oil in a large skillet or saucepan. Add onion, garlic, leeks, peppers, and mushrooms and cook, stirring frequently, for 8-9 minutes. Add the spinach and half cup of vegetable broth. Stir well, then add thyme, nutmeg, salt, and pepper. Cook for another 5 minutes. Remove from heat. In a separate pan or bowl, mix mashed potatoes with yeast flakes and turmeric, mixing thoroughly. Mix cooked vegetables and mashed potatoes together, mixing REALLY well. Pack filling inside your crust and smooth with a wet spatula. Bake 30 minutes. Let sit for 10 minutes before serving to allow filling to set, otherwise it will slowly melt onto your plate a bit.