Saturday, July 24, 2010

Neither Quiche Nor Pie

Cashew Quiche-Pie

I started out craving quiche. In the past, I've tried all-tofu and tofu-cashew mixtures to serve as the egg-y substance of a quiche, but this time, I only had cashews. So I went for it! Just turned out a little bit more like a dense, savory cashew pie instead. It got good reviews from the housemates, though, despite the departure from the dish they were originally expecting. It'a fill ya up, that's for sure. Enjoy al fresco with a crisp glass of white wine. :)

Cashew Quiche-Pie
makes 4 large pieces, 8 smaller

1 frozen vegan pie crust
2 cups raw cashews
2 whole cloves garlic
1/3 cup nutritional yeast
1/8 teaspoon turmeric
1/8 teaspoon nutmeg
2 small potatoes, diced
1 whole bag fresh spinach

Pre-bake the pie crust in a 350-degree oven for 10 minutes. In the meantime, saute the potatoes in olive oil until browning, then add spinach and wilt. Once the potatoes are almost cooked through, pour the veggies into the pie crust. Blend the cashews, garlic, nutritional yeast, nutmeg and turmeric in a food processor until smooth. Pour into the crust and mix gently with the vegetables before returning to the pre-heated oven for 25 minutes.


  1. Awesome looking quiche-pie-thingie! Cashews are the bees knees!

  2. Thanks! As Tal Ronnen (vegan chef crush) has said, there's no missing dairy when you've got cashews!

  3. That looks delicious. Potatoes! Pie Crust! Spinach! Cashews! Allll things I love- wish I was there to have a slice.