- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 8
Ingredients
- 1 1/4 cups 1 to 1 gluten-free baking flour
- 1 teaspoon salt, divided
- 1/2 cup (1 stick) cold vegan unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1/2 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 small yellow squash, cut into 1/4-inch rounds
- 1 1/2 cups plant-based egg substitute
- 1/2 cup Ripple Dairy-Free Half & Half
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh dill, plus more for garnish
Directions
- Add the flour and 1/2 teaspoon salt to a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse sand. Add the water and pulse until mixture starts to form larger clumps. The dough should stick together when pinched with your fingers. Form dough into a 1-inch-thick round disc. Cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 3-5 minutes. Add the asparagus and cook, stirring frequently, until crisp-tender, about 2-3 minutes. Stir in the squash and cook until vegetables are crisp-tender, about 1-2 minutes. Remove from heat and set aside.
- Whisk the egg, Ripple Dairy-Free Half & Half and remaining salt together in a large bowl until smooth.
- Preheat oven to 350°F. Press dough evenly into a 9-inch pie dish. Crimp edges of dough and, using a fork, poke holes in bottom.
- Arrange the cooked vegetables in an even layer into the prepared pie crust. Pour the egg mixture over vegetables. Top with tomatoes and sprinkle with dill.
- Bake the quiche until center is set, and crust is golden-brown, about 40-50 minutes. Cool for 15 minutes. Garnish with additional dill. Slice and serve.
