Publication date: 2021-07-20 17:31:20
For the Pie crust
- 2 1/2 cups blue all-purpose flour
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup coconut oil
- ½ + 1/3 cups of ice-cold water
- 12 eggs
- 2 tablespoons unsweetened nut milk
- 1 cup of defrosted and drained spinach
- 1 cup pf chopped mushrooms
- ¼ cup finely chop onion
- 1 tablespoon of chopped chives or green onion
- 2 tablespoons of nutritional yeast
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- Salt, pepper, nutmeg and thyme to taste
For the pie crust:
Preheat the oven to 350°F and grease a pie plate.
In a food processor add the flour, salt and the egg, mix until combined. Add the room temperature coconut oil and pulse until it looks like wet sand.
Add water, little by little until the dough comes together, you might no use all the water.
Roll the dough between two sheets of parchment paper, then transfer to the greased pie plate and form the crust.
Place a circle of parchment paper over the formed pie crust, enough to cover the sides and the bottom of it and place dry beans to avoid the crust to rise.
Bake for 20 minutes, then remove the parchment circle with the beans and bake an additional 10 minutes to brown it.
Allow it to cool before filling it.
Keeping your oven in 350°F, mix your vegetables, chives and add to the already cooled crust.
In the same bowl you use for the vegetables, whisk until combined the eggs, nut milk, salt, pepper, nutritional yeast, onion powder, garlic powder, nutmeg and thyme then pour it over the vegetables.
Bake for 60 to 75 minutes until the center looks golden brown and does not giggle too much.
Cool before serving.
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