JP Veggie (well almost) Quiche

This was so incredibly easy and quick to make and very tasty!  Can easily be adapted to be 100% vegan or made into a meaty dish.  You can eliminate the crust completely for a lower calorie/fat version.  (Picture and nutrition information coming soon).

Quick Crust

1/2 cup AP flour

½ cup Bob’s Red Mill 7 grain flour

3 tbs coconut oil

2 tbs cold water

1tsp salt

1 tbs sweetener (I used table sugar)

1 Pinch powdered ginger

Filling

Onion

Red Pepper (1/4)

Zucchini (1/2 small)

Broccoli (5-6 florets)

Mushroom (4-5 medium brown)

Garlic (as much as you like)

1 tbs olive oil

1 Tofu sausage (or meat if you prefer)- I used a sundried tomato tofu sausage.

5 eggs or equivalent amount of egg substitute

2 tbs of coconut milk- plain

Italian seasoning mix- 1 large pinch

Grated pepper cheddar cheese (optional)

Make the crust first:

Combine the flour, sugar, ginger, salt.  Mash in the coconut oil – you can use a food processor- I just used a fork- worked great.  Add the water and mix will.  You should have a dry-ish dough- kind of like  dry play-doh.  Mash the dough onto the pie pan using a fork or your fingers.  Cover the entire bottom and the sides. You might have to use your fingers to manipulate the crust to completely cover the bottom and sides of the pie pan.

Prepare the filling:

Heat the oil in a skillet and sauté the onions until translucent.  Add all the chopped veggies, sausage and garlic, sauté for 2-3 minutes until soft.  Transfer the cooked veggies and sausage mixture to the prepared crust.   Mix the eggs and coconut milk for a minute or two- until all the egg yolks have combined.  Mix in the Italian seasoning mix.  Poor over the cooked veggies.

Cook on 375^o  for 20 minutes.  Take out and cover with grated cheese .  Cook for an additional 10 minutes until golden brown.

Serve piping hot!