Friendsgiving Brunch

PREP TIME: 45 MINUTES • COOK TIME: 1 HOUR • PASSIVE TIME: 10 MINUTES

What’s brunch without quiche? This incredible dish is vegan and gluten free, with a flaky crust and savory, creamy filling made with potatoes, kale, chickpea flour and nutritional yeast. INGREDIENTS Crust 1 ¼ cups Bob’s Red Mill ® Gluten Free Pie Crust Mix 6 Tbsp Coconut Oil, at room temperature ¼ – ¹⁄ ³ cup Ice Water Filling 1 Tbsp Olive Oil ½ cup chopped Yellow Onion 1 tsp minced Garlic 8 oz Waxy Potatoes like Yukon Gold, sliced ¼ -inch thick ¼ cup Water ½ tsp Salt 4 cups chopped Kale 1 cup Bob’s Red Mill ® Chickpea Flour ¼ cup Bob’s Red Mill ® Nutritional Yeast ¼ tsp Salt 2 ½ cups Water, divided 1 tsp Dijon Mustard ½ tsp Lemon Juice Using a pastry cutter or two forks, cut coconut oil into the Gluten Free Pie Crust Mix in a medium-sized bowl until the mixture resembles wet sand. Add ice water 1–2 tablespoons at a time until a smooth dough forms. Place dough between two pieces of parchment paper or plastic wrap and roll out to fit a 9-inch pie pan. Remove the top piece of parchment or plastic and carefully flip the dough into the pie pan. Gently remove the remaining piece of parchment or plastic and press the dough firmly into the pie pan, trimming and decorating the edges as desired. Transfer the shell to the freezer to set for about 30 minutes (optional). Preheat oven to 350°F. Par bake the shell (pie weights are useful) for 30 minutes, the remove and let cool while the filling is prepared. Filling Heat olive oil over medium heat in a large sauté pan. Add onions and cook until translucent, about 5 minutes. Add garlic and sauté until fragrant, 1–2 minutes. Add potatoes, water and salt. Cover, reduce heat to low and cook until potatoes are fork-tender, about 5 minutes. Add kale, cover and cook until wilted, 3–5 minutes. While potatoes and kale cook, combine chickpea flour, nutritional yeast and salt. Add 1 cup water and whisk until smooth. Bring the remaining 1 ½ cups water to a low simmer. Reduce heat to low, add chickpea mixture and cook, whisking constantly, until thickened and smooth, about 6–8 minutes. Remove from heat and mix in Dijon mustard and lemon juice. Gently fold vegetable mixture into the chickpea flour mixture and transfer the filling to the par-baked pie crust. Smooth filling evenly into the crust and bake for 30 minutes. Let cool 10 minutes before slicing and serving. INSTRUCTIONS Crust

POTATO & KALE VEGAN QUICHE

Makes one 9-inch Quiche.