Servings: 8 slices

Crust: subheading: Crust:
2 ¼ cups all-purpose flour 2 ¼ cups all-purpose flour
1 teaspoon salt 1 teaspoon salt
1 tablespoon sugar 1 tablespoon sugar
½ cup coconut oil, soft but not liquid ½ cup coconut oil, soft but not liquid
½ cup ice water ½ cup ice water
Filling: subheading: Filling:
2 cups spinach leaves 2 cups spinach leaves
1 cup shiitake mushroom bacon 1 cup shiitake mushroom bacon
1 large leek, sliced (white part only) 1 large leek, sliced (white part only)
1 teaspoon white pepper (optional) 1 teaspoon white pepper (optional)
½ cup vegan mozzarella, shredded and divided ½ cup vegan mozzarella, shredded and divided
1 cup rice flour 1 cup rice flour
2 ¼ cups water 2 ¼ cups water
2 tablespoons olive oil 2 tablespoons olive oil
1 teaspoon garlic powder 1 teaspoon garlic powder
2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
½ teaspoon salt ½ teaspoon salt

Crust: subheading: Crust:
In a food processor, combine flour, salt, and sugar. Add coconut oil and pulse a few times until the mixture is crumbly. Add water, and mix until the dough comes together so you could easily shape it into a ball.
Put your dough on a flour dusted surface. Use a rolling pin to roll it into a circle - the shape of your quiche pan.
Preheat the oven to 400°F.
Grease a quiche pan with some oil and add the dough evenly. Prick the bottom with a fork and bake blind for 15 minutes. Remove it from the oven and set it aside as you prepare the filling.
Filling: subheading: Filling:
Make the mushroom bacon.
Heat the leftover oil from the mushroom bacon and add the sliced leeks. If you didn't make mushroom bacon, use olive oil. Sauté for about 2 minutes, add spinach leaves, and sauté for 3 minutes.
In a medium bowl, whisk together the rice flour and water. Once the mixture is smooth, add the oil, garlic, nutritional yeast, salt, and pepper.
Mix together the veggies, mushroom bacon, and half of the shredded mozzarella and pour it into the baked crust. Pour the rice mixture over it. Top with the rest of the mozzarella.
Place it in the oven for about 30 minutes.

Inspired by Gourmandelle: gourmandelle.com/vegan-quiche-lorraine/  Inspired by Gourmandelle: gourmandelle.com/vegan-quiche-lorraine/
I used Violife mozzarella shreds  I used Violife mozzarella shreds