1 pie crust (I used a recipe from Veganomicon)
4 zucchini, I used 2 yellow and 2 green to make the striped pattern
Salt and Pepper
½ red onion minced
1 cup of chickpea flour
1 tsp. baking powder
¼ tsp. turmeric
1 cup of water
½ package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese
Black salt to taste
Pepper to taste
Prepare the pie crust or thaw a prepackaged pie crust and pre-heat the oven to 375 F. I find it easier to use a pie plate with straight sides. It makes it easier to place the zucchini in a circular pattern.
Slice the zucchini lengthwise into 1/8 inch slices (4 mm) using a mandoline.
Boil water in a large pot. Once the water is boiling, add the zucchini slices and boil for 1 minute.
After 1 minute, strain the zucchini slices and plunge them into a bowl of ice water to stop the cooking. Drain the zucchini slices, then add olive oil, salt and pepper. Toss and set aside.
Prepare the chickpea quiche mixture. Sauté the red onion in a bit of olive oil until it is soft and slightly browned.
In a bowl add chickpea flour, baking powder, turmeric and black salt. Mix the dry ingredients.
Add the water and whisk until the mixture is fairly smooth (no lumps). Add the onion and the Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese and mix well.
Season with black pepper.
Add the chickpea quiche mixture to the pie crust and spread it evenly. Begin placing your zucchini slices in a circular pattern from the outside of your pie crust.
Continue alternating yellow and green colours (if desired) until you reach the middle. For the centre pieces wrap the
zucchini around your finger to form a spiral and then carefully place it in the middle of the quiche.
Bake at 375 for 35- 40 minutes. Allow to cool before slicing. Garnish with fresh thyme if desired.