Alkaline Electric Quiche

Crust:

• 1 cup spelt flour (you can use garbanzo bean flour instead as a gluten-free option)
• 1 cup spring water
• 1 tsp. oregano
• 1 tsp. sea salt
• 1 tsp. basil
• 1 tsp. onion powder

Filling:

• 1 cup garbanzo bean flour
• 2 cups mushrooms, sliced
• 1 cup kale, chopped
• 1 cup Brazil nut cheese
• 3/4 cup hemp milk/Dr. Sebi approved nut milk
• 3/4 cup Aquafaba (Left over water from cooked chickpeas)
• 1/2 cup red & white onions
• 1/2 cup red, yellow, & green peppers
• 1 tbsp. Alkaline “garlic sauce”
• 1 tbsp. Sea Moss gel (optional)
• 1 tbsp. onion powder
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. sea salt
• 1/4 tsp. cayenne powder

Additional Tools/Items:

• Wooden dowel/Rolling pin
• Blender
• Foil
• Grape seed oil

Directions

1. Blend together flour and seasonings for crust, and mix in about 1/4 cup of water at a time until the dough can be formed into a ball. Add more flour if too wet.
2. Flour your work area, coat dough in flour, and roll out to fit in pie pan. Apply flour after every flip to prevent sticking.
3. Lightly coat pie pan with grape seed oil, then fit dough into the pan and trim off the edges.
4. For the quiche mixture, add garbanzo bean flour, milk, aquafaba, “garlic” sauce, sea moss gel, and seasonings to blender and mix until well blended.
5. Preheat oven to 350°F, then mix together mushrooms, onions, peppers, and kale in a large bowl.
6. Add mixed vegetables to pie pan, cover with Brazil nut cheese, then pour in quiche mixture.
7. Lay foil on top of pie pan so the crust doesn’t get too hard, and bake for 55-65 minutes. (Remove foil for the last 10 minutes of cooking)
8. Allow quiche to cool before cutting into it, and enjoy!