Vegan Potato and Chipotle Sausage Quiche
Breakfast
Ingredients
1 single recipe pie dough
1/2 pound yukon gold potatoes (~1 large)
1/2 red onion, diced
vegan sausage
FILLING
2 1/4 cups vegetable broth, ideally no-chicken style, divided
1/2 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
3 tablespoons cornstarch
1 cup chickpea flour
1 tablespoon olive oil
Directions
Pre-heat oven to 400 ºF
PREPARE THE CRUST
Roll pie dough out and fit into a pie dish. Place in the freezer for 30 minutes while oven preheats. This helps prevent the dough from shrinking when blind baked.
When oven is preheated, prepare the pie dough for blind baking. Place a sheet of parchment paper over the pie dough, then a piece of aluminum foil, and pour in pie weights or dried beans to fill. Bake for 20 minutes.
Remove from oven and take away the weights. Replace in oven and bake an additional 5 minutes.
Reduce oven to 375 ºF.
PREPARE THE POTATOES
While the pie dough is blind baking, steam the potatoes. Bring a pot of water to a boil, and place the potatoes in a steamer basket over the water and allow to steam for 10-12 minutes or until easily pierced with a fork. Set aside and allow to cool.
PREPARE THE FILLING
In a medium bowl, measure the chickpea flour, cornstarch, nutritional yeast, spices, and salt. Whisk together.
Pour in 1 cup of broth and whisk until smooth.
In a large pot bring the remaining 1 1/4 cups of broth to a boil. Stream in the chickpea mixture while whisking, and lower the temperature to medium-low. Whisk constantly for about two minutes until the mixture begins to thicken and look glossy. Turn off heat.
Stir in the sausage, onion, and potato until evenly distributed. Pour into the prepared pie shell. Brush the top with olive oil.
Bake at 375 ºF for 25 minutes, or until filling is firm to the touch. Remove from oven and allow to cool fully before serving. If desired, re-heat to serve.