serving size: 6 | time: 30 mins

For the crust:

  • 1 ¼ cups whole wheat pastry flour
  • 1 tbsp brown sugar
  • ½ teaspoon sea salt
  • 6 tbsp olive oil butter
  • 4 tbsp ice cold water

For the filling:

  • 1 cup organic almond milk
  • 8 organic eggs
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • ½ tsp white pepper
  • 1 can of salmon in brine, drained
  • ¾ cup of organic cheddar cheese, grated
  • 1 handful of organic spinach leaves
  • ½ cup fresh mushrooms, sliced
  1. Preheat your oven to 375°F (190°C). Combine flour, sugar and salt.
  2. Blend the butter into the flour mixture pinching them together with your fingers and thumbs and adding the ice cold water 1 tablespoon at a time.
  3. Roll the dough into a ball, cover in plastic wrap, and refrigerate for 30 minutes.
  4. In a bowl, whisk together the milk, eggs, salt, garlic powder and white pepper.
  5. Unwrap the dough. Roll it out using a rolling pin between 2 plastic wraps until its 2 inches larger in diameter than the baking pan.
  6. Spray a 9-inch round baking pan with vegan butter spray. Place the pan face down on the flattened dough, then flip over.
  7. Press the dough onto the pan from the center outwards and up the sides. Pierce at the center with a fork.
  8. Bake your crust for 5 minutes or until the crust firms up. Remove from oven.
  9. Layer the filling ingredients starting with the spinach, salmon, mushrooms and cheese. Then pour in the milk & egg mixture.
  10. Bake for 25 minutes or until egg springs back. Cool for 5 minutes before eating.