Quiche w/ mushroom, artichoke & caramelized onions

Normally it is done with eggs and lots of cheese so it has a wonderful texture and taste. Not an easy task to make it vegan and gluten free BUT  Heather Crosby did and she is my hero! Her Mushroom, Caramelized Onion & Artichoke Quiche is heaven in mouth! I am sure not just for vegans!
Some years ago I have spent summer holidays on the south of France, and Quiche was one of the most popular party food, so it reminds me of friends and family gathering and having good time together. I have a recipe now and I can not wait to make it for my Polish friends and family once I see them again! I miss you ALL! <3

Serves: 20 – 22 cm tart plate (6-8 slices)

Ingredients:

1 cup= 250 ml

Pie Crust:
1 cup almond
1 cup sorghum flour
1 teaspoon sea salt
3 tablespoon solid coconut oil, chilled a bit
¼ cup + 1 tablespoon cold water

Quiche (filling):
1 teaspoon coconut oil
1 cup yellow onion, diced
2 teaspoon cane sugar
4 cups sliced mushrooms (cremini or Portobello)
2 cups water
¾ cup cashews, soaked overnight or for 15 min in warm water
1 tablespoon agar powder (or 4 tablespoon agar flakes)
2 teaspoon sea salt or Himalayan salt
1 tablespoon lemon juice
Black pepper to taste
1 jar (250 – 280 grams) of artichoke hearts

Step by step:

Pie Crust:
1. In a bowl mix dry ingredients, add coconut oil and crumble it with your fingers.
2. Add water tablespoon by tablespoon until you form the dough into a bowl with your hands.
3. Grease bottom and sides of tart plate or glass pie plate with a dollop of oil.
4. Add the dough, and with your hands spread it equally around the plate (bottom and sides). Gluten free dough is not as elastic as one with gluten so if you have problem smoothing it out, wet your hands with cold water.
5. With a fork, press lines into the crust top and poke holes into the bottom of the crust.
6.  Prebake for 20 minutes in preheated oven to 160 ºC

Quiche:
1. Heat a pan with a bit of oil, add diced onions with cane sugar and sauté for 5 minutes, then add mushrooms for 7-10 minutes.
2. In a blender mix until smooth: water, lemon juice, salt, soaked cashews, agar powder, and black pepper.
3. Place few artichokes in the bottom of the pre-baked pie crust. Fill with mushrooms and onion.
4. Pour in cashew blend and top with a few artichokes.
5. Bake for 70 minutes in preheated oven to 160 ºC.
6. Let it cool a bit and serve warm.

My advice: If you end up having remaining mushrooms with onion and cashew blend, mix it together on the pan and bring it to simmer (2-3 minutes). You will get the best white mushrooms sauce ever! When it cools it will become a jelly because of the agar so just add a bit of water and warm it up again.