A dairy- and milk-free quiche!

As mentioned previously, my dietary restrictions are making my food choices look more and more vegan, so it should come as no surprise that my weekend craving for quiche resulted in me researching vegan quiche recipes. Girl Makes Food's Vegan Quiche looked promising, but my own vegan reference cookbook, Vegan Recipes, suggests flavouring the custard-replacement with mustard, rather than garlic powder, and that seemed like a better fit for my Quiche Lorraine/Florentine hybrid. A quick taste of the not-a-custard also indicated that a splash of apple cider vinegar was called for, and I'm very happy with the results. This might not be the prettiest thing to come out of my kitchen, but it certainly is delicious.

My recipe follows:

• single crust worth of my much-touted go-to pie crust dough
• one small onion and one large shallot, chopped, sautéed and allowed to cool
• about 250g frozen spinach, steamed, drained and allowed to cool
• one package prosciutto, thinly sliced, lightly cooked and allowed to cool
• vegan custard "slurry", omitting garlic powder, and adding dry mustard and cider vinegar to taste

Preheat oven to 400°F. Place the dough over top of a pie or tart pan, gently push it into the bottom and trim (if desired). Fill the crust with onions, then spinach, then prosciutto, distributing evenly. Pour the "custard" over top and smooth out. Bake for approximately 30 minutes. Allow to set slightly before cutting.