Spinach Mushroom Quiche (egg-free, oil-free)

Crust:

1 cup almond flour

1/2 cup regular flour

1 tsp. salt

2 tsp. sugar

1/4 cup applesauce

1/4 cup cashew butter

1-2 TB. water, as needed

Filling:

Vegetable Broth

2 onions, diced

2 - 8oz. Mushrooms,diced

1 box- 5 oz fresh spinach or 6 frozen Bodek spinach balls

1 cup cashews

1/2 package (7oz) of tofu

2 TB. nutritional yeast

1 cup water

1/2 cup cornflake crumbs

1/2 cup flour

2 TB. minced onion

1/2 tsp. baking powder

1 1/2 tsp. salt

1/4 tsp. black pepper

• Preheat oven to 350
• Combine crust ingredients in standing mixer, and mix until dough is formed
• Press dough firmly into 2 8 inch round pans
• Bake at 350 for 10 min
• Remove pie crusts from oven and set aside
• Preheat oven to 375
• Saute onions, mushrooms, and spinach in some vegetable broth until little or no liquid is left
• Place tofu, cashews, nutritional yeast, milk, and water in a high-power blender (if using a regular blender, soak cashews first) and blend until smooth
• Pour blended mixture into a large mixing bowl, and add remaining ingredients.
• Mix until well-combined
• Add in the veggies and mix well
• Pour mixture into crust and use a spatula to smooth down the tops
• Bake at 375 for about an hour, until top is slightly browned