Ener-G Egg Replacer Gluten-Free Vegan Quiche
|1||ea||medium onion (chopped in small pieces)|
|2⁄3||ea||bell pepper (chopped in small pieces)|
|1||ea||medium tomato (chopped)|
|8||oz||shredded soy cheese|
|1||ea||9 inch gluten-free pie shell|
|3 1⁄2||tbsp||Ener-G Egg Replacer|
Preheat oven to 385 degrees F. Chop up the onions, peppers, tomato, and set aside. Layer enough cheese on the bottom of pie crust to cover. In a mixing bowl, blend the Ener-G Egg Replacerand soymilk together on medium speed. Scrape sides of bowl if needed. Mix on medium-high speed for 3 minutes. Place the chopped vegetables over the cheese in crust, sprinkle with salt (optional), and add a little more cheese. Then pour Egg Replacer batter over vegetables and cheese, spread evenly. Top it off by sprinkling a little more cheese. Place pie crust into oven for 5 minutes. After the 5 minutes, turn the oven temperature down to 375 degrees F. Bake for 45 minutes or until crust is browned. Allow to cool for 15 minutes before serving.
*Gluten-Free Pie Crust: Mix together 1 cup Ener-g White Rice Flour, 1/4 cup Ener-G Potato Flour (not starch), 1 tbsp Ener-G Rice Bran, 1 tbsp Ener-G Potato Starch Flour, and 3/4 tsp salt, blend well. Place small amounts at a time of 1/2 cup shortening in flour mixture while mixer runs on slow-medium speed. Blend well, then add 1/2 cup ice cold water, slowly, with the mixer on medium speed for 30-35 seconds. Sprinkle a small amount of flour on a flat surface. Form dough into a ball and allow to rest for 2-3 minutes. Press down and roll out in one direction. Turn dough slightly and roll out in a round circle, big enough to fit over pie pan. Place dough over pan and lightly let the pie dough unwrap, pinching the tops. Pie shell should be no more than 1/8 inches thick.