Raw/Vegan Veggie Quiche

Crust

1 1/2 c. soaked picans or any nut or seed of your choice

1 Tbs. Braggs Aminos

1 Tbs. Psyllium Husk

1 Tbs. Water to combine

1 tsp sea salt

Process until crumbly and press into the bottom of a spring form pan.


Filling

1 bag baby spinach

1 red bell pepper

handful of parsley and dill

2 leeks chopped (white and lite green parts)

1 c. soaked cashews

3 Tbs. phsyllium husk

1-2  Tbs. Lemon Juice

1 tbs. nutritional yeast

1 tsp nutmeg

salt and pepper to taste

Process all ingredients in food processor till smooth and creamy. Pour on top of the crust and chill until set. Can be refrigerated for up to 5 days.

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