Recipe: Vegan Creamy Spinach Quiche (Gluten Free)

I am slightly excited to share this recipe today because it was a real creative breakthrough. Sometimes cooking for intolerances is tough. I miss bread, pies and quiches and sometimes getting my head around interesting alternatives doesn't always work but this time it did.

This dish is sort of a cross between a potato gratin, a pie and a quiche and its my new favourite pie-like dish. Its packed with iron from the green leafy vegetables and protein from the cashews. Its very much vegan appropriate and if you are a meat eater add in some crispy bacon (ethically sourced) to add another dimension.

Ingredients
4 Potatoes
250 Grams of Cashews (soaked overnight)
2 Cups Cavolo Nero (or spinach)
1/2 Cup Coconut Milk
1/4 Cup Culinary Yeast
Salt

Preheat the oven to 200. Slice potatoes into paper thin pieces and create crust by overlapping the slices, coating a large pie dish lined with baking paper. Sprinkle with salt and leave aside while creating the filling.

Place cashews in the food processor and blend into a puree. Add coconut milk, cavolo nero, culinary yeast and salt and blend for a further 1-3 minutes until pie filling is smooth. Fill the potato coated pie dish with the filling and place in the oven. Bake for 45 minutes and serve hot or cold. Enjoy.