Spinach quiche with pine nuts vegan

Ingredients

• 450 g Homemade vegan pie crust
• 1 3/8 l Spinach leaves, torn
• 1 tbsp Extra virgin olive oil
• 50 ml Almond milk
• 150 g Almond cream, unsweeted
• 6 tbsp Pine nuts, home toasted
• 2 clove Garlic, thinly sliced
• 1/4 tbsp Salt
• 1 pinch Black pepper, ground
• 1/4 tbsp Sage, fresh
• 1 pinch Turmeric, ground

Method

1. Preheat oven to 180°C.
2. Roll the pie crust, and lay on 24-26 cm pie tart case.
3. Line the inside part of the pie crust all the way to the edges with baking paper then fill it with dried beans to ensure the crust holds its shape, then bake for around 10 minutes.
4. Remove the pie crust from the oven and allow to cool.
5. Pour the olive oil in a saucepan and place this over medium heat.
6. Add the spinach, salt, garlic, sage, and pepper then stir continuously.
7. Once the spinach wilts, pour in the pine nuts.
8. Beat the almond cream, turmeric and milk together in a bowl.
9. Now combine the spinach, and cream mixture then scoop onto the pie crust.
10. Bake for around 30 minutes.
11. Insert a knife at the center, it should emerge clean.
12. Allow the quiche to cool for 5 minutes and you are ready to serve.