Mushroom and Kale Quiche
[Vegan, Gluten-free]

To Make the Crust

•  Rinse your quinoa and add to the stove with 1 cup of water.
• Bring the water to a boil, then reduce the heat and simmer until all the water is absorbed. Fluff the quinoa with a fork. You can also use 1 cup of pre-cooked quinoa if you have any on hand.
• Combine the quinoa with almond meal, add salt, and mix well. It should stick together when you press it between your fingers.
• Lightly grease your quiche/tart tins with a little bit of olive oil and press the mixture into evenly onto the base and sides of your tin. Set aside.

To Make the Filling

1. Break your tofu into large chunks and place in a food processor. Process until smooth and creamy. This will take a few minutes. You may need to scrub down the sides as you go and add a little bit of soy milk to help it come together. Set aside.
2. In a large saucepan, fry the onions in olive oil until they are soft and translucent.
3. Add your garlic and simmer the dish until fragrant.
4. Add your sliced mushrooms, season them with a good amount of salt and pepper, and cook for a few minutes until all the water has evaporated.
5. Throw in the kale and sun dried tomatoes and let everything cook for a few more minutes or until the kale has softened.
6. Add nutritional yeast, dried basil, oregano and chili flakes. Mix the pan's contents well.
7. Adjust seasoning with salt and pepper.
8. When your veggies are cooked, add in your tofu mixture and mix well to combine. It should be a very dense and heavy mixture.
9. Spoon tofu mixture into your quiche bases and flatten it out until even.
10. Bake for 30 minutes at 355°F.
11. Serve with pea sprouts and snow pea tendrils as a garnish.