Vegan quiche recipe filled with asparagus, leeks & mushrooms.

Gluten free and totally nut free if you swap cashews for sunflower seeds!

Blend oats to flour.

Then to a bowl add oats, salt, arrowroot, coconut oil & water - mix.

Place dough between two sheets of parchment paper and roll out flat.

Place quiche pan over pastry and flip!

Press pastry into pan and trim edges.

Bake in oven 20 mins.

For quiche filling: blend cashews, sunflower seeds and seasonings.

Fry asparagus, mushrooms, leek & garlic 5 mins. Pour everything into crust.

Layer asparagus spears over filling, and bake 20 mins.

Voila! Perfect vegan  quiche.