Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Ingredients CRUST 6 Tbsp Coconut Oil, solid (at room temperature) 1¼ cups Bob’s Red Mill® Gluten Free Pie Crust Mix ¼–⅓ cup Ice Water FILLING 1 Tbsp Olive Oil ½ cup chopped Yellow Onion 1 tsp minced Garlic (about 1 clove) 8 oz waxy Potatoes (like Yukon Gold or New Potatoes), sliced ¼-inch thick 2¾ cups Water, divided ½ tsp Salt 4 cups chopped Kale 1 cup Bob’s Red Mill® Garbanzo Bean Flour ¼ cup Bob’s Red Mill® Nutritional Yeast ¼ tsp Salt 1 tsp Dijon Mustard ½ tsp Lemon Juice Instructions CRUST Using a pastry cutter or two forks, cut coconut oil into Gluten Free Pie Crust Mix in a medium bowl until mixture resembles wet sand. Add ice water 1 tablespoon at a time until smooth dough forms. Place dough between two pieces of parchment paper or plastic wrap and roll out to fit a 9-inch pie pan. Remove top piece of parchment or plastic and carefully flip dough into pan. Gently remove remaining piece of parchment or plastic and press dough firmly into pan, trimming and decorating edges as desired. Transfer pie shell to freezer to set for about 30 minutes. Preheat oven to 350°F. Parbake pie shell for 30 minutes. Remove from oven and let cool while filling is prepared. Keep oven heated. FILLING Heat olive oil over medium heat in large sauté pan. Add onions and cook until translucent, about 5 minutes. Add garlic and sauté until fragrant, 1–2 minutes. Add potatoes, ¼ cup water and salt. Cover, reduce heat to low and cook until potatoes are fork-tender, about 5 minutes. Add kale, cover and cook until wilted, 3–5 minutes. While potatoes and kale cook, combine garbanzo bean flour, nutritional yeast and salt in a medium bowl. Add 1 cup water and whisk until smooth. Bring remaining 1½ cups water to a low simmer in a medium saucepan. Reduce heat to low, add garbanzo flour mixture and cook, whisking constantly, until thickened and smooth, 6–8 minutes. Remove from heat and mix in Dijon mustard and lemon juice. Gently fold vegetable mixture into garbanzo flour mixture and transfer filling to parbaked pie shell. Smooth filling evenly into crust and bake at 350°F for 30 minutes. Let cool 10 minutes before slicing and serving. Makes 8 servings. GARBANZO BEAN FLOUR AND NUTRITIONAL YEAST GIVE THIS VEGAN QUICHE A DELICIOUS CHEESY FLAVOR & WONDERFULLY SILKY TEXTURE. POTATO KALE QUICHE