Filling Ingredients

Yields two 9-inch pies 

• 1 small sweet potato, thinly sliced half moons
• 1 small delicata squash, thinly sliced half moons
• 1 can chickpeas, drained and rinsed
• 1 shallot, thinly sliced rings
• 1 bunch broccolini, sliced into bite-sized pieces (including the stems!)
• 3 tablespoons extra-virgin olive oil
• salt and pepper, to taste
• ⅔ cup coconut milk
• 8 eggs or 2 cups of Just Egg
• 1 teaspoon salt
• garnish: herbs, olive oil, flake salt 

Dietary note: Substitute 2 cups of Just Egg in order to make this a vegan-friendly quiche.  

Salad Directions

1. Preheat the oven to 400°F. Place the sweet potato, delicata squash, chickpeas, shallot, and broccolini on a sheet tray. Drizzle with olive oil, salt, and pepper. Roast for 8–10 minutes. Rotate the pan, and continue roasting for 8–10 more minutes until veggies start to brown nicely. Remove from the oven.
2. In a small mixing bowl, whisk together coconut milk, eggs (or Just Egg), and salt. Sustainability note: Reserve egg shells for your compost pile!
3. [Jump to making the crust] 
4. Divide the roasted veggies between the 2 crusts. Then divide the egg mixture.
5. Place the 2 pie pans on a single baking tray. Place in the oven. Bake for 30 minutes, rotate the sheet tray. Continue baking for 15–20 minutes, until the egg is completely set. Remove from the oven and allow to cool fully before slicing.
6. Garnish with freshly chopped herbs, a drizzle of olive oil, and flake salt before serving.

Crust Ingredients

Yields 1 ½ cups dough

• 1 cup water
• ¼ cup white quinoa
• ¼ cup red quinoa
• 1 cup hazelnut flour
• 1 teaspoon salt
• 1 egg (or 3 tablespoons Just Egg), beaten
• unsalted butter or extra-virgin olive oil, for greasing 

Crust Directions

1. Turn the oven down to 350°F.
2. In a small pot, boil the water. Once boiling, add the quinoa, turn it down to a simmer, and cover with a lid. Check after 8 minutes, if all the water has evaporated, remove from heat. If not, keep checking every minute.
3. Place the hot cooked quinoa in a fine mesh strainer over the sink, run cool water until the quinoa is cool to the touch, then add to a mixing bowl.
4. Add hazelnut flour, salt, and egg (or 3 tablespoons of Just Egg). Mix until fully incorporated.
5. Use your preferred cooking grease (unsalted butter or extra-virgin olive oil) to grease each 9-inch pie dish.
6. Divide dough between dishes. Using your hands and/or the flat side of a measuring cup, evenly distribute the dough by pressing along the bottom and the sides.
7. Par-bake for 12–15 minutes, until slightly toasty and set. Remove from the oven, using the flat side of the measuring cup to press down any warm air pockets.