This delightful dish that’s very similar to quiche comes courtesy of our friend Ruth. She brought it over for a Grammy party and everyone raved about how amazing it tasted so it was only right to ask her to share the recipe. She said she didn’t have one (don’t you hate it when people say that?) but thankfully she wrote down the steps:
For the Pastry:
To make one 9” pie crust:
1 cup of *pastry flour (either whole wheat or white)
½ tsp. salt
1/3 cup butter
3 Tbsp. cold water
Directions: Cut cold butter into small cubes. Then with a knife cut cold butter into sifted flour/salt mix. Add water until you have a workable dough.
Roll out and line pie plate. Place in freezer until the filling is ready. Doing this helps to make the crust flaky.
1 ½ cup finely chopped onions or combo of onion & mushrooms – sauté onions until caramelized. Ruth sautés the onions and mushrooms separately.
½ cup of grated sharp cheese like Cheddar or Gruyère
½ cup milk
1 Tbsp. of **non-instant powdered mik
¼ tsp. salt
1-2 Tbsp. fresh Thyme
2-3 Tbsp. Nutritional Yeast
1 Tbsp. Oil (your choice – olive, avocado, coconut or grapeseed)
Mix milk (both wet & dry), eggs, salt, thyme, nutritional yeast and oil in blender.
Layer onion (then mushroom if using), then cheese in pie plate.
Pour blended mixture over top.
Bake at 375F for 10 minutes then turn oven temperature to 350F. Bake an additional 15-30 minutes until brown. Check with a toothpick inserted in the middle to make sure it’s not too wet.
*make sure it’s pastry flour & not all-purpose
**There are two basic kinds of powdered milks, instant and non-instant or “regular”. They are processed a little differently so the end results are not the same. The texture is also different. Some instant powdered milks look flaky but the non-instant is definitely “powdery”. Non-instant milk is denser and more concentrated. Maybe not as easy to find as regular.