Preheat oven to 425 degrees.
Place sun-dried tomatoes in a small glass bowl, then boil ½ cup water and pour over the tomatoes. Allow them to soak for about 15 minutes, until they soften and plump up. Strain off remaining liquid and chop. Set aside until step 11.
While the tomatoes are soaking, grease the pie pan with Soy-Free Earth Balance, then line the bottom with an even layer of sliced red potato.
Make the chickpea batter: In a bowl, mix the chickpea flour, plant-based milk and nutritional yeast.
Bring broth to a boil in a saucepan. Slowly add chickpea mixture from bowl, whisking constantly.
Lower heat to low and let the mixture simmer gently for about 5 minutes, whisking often to combine. The mixture should get smooth and thick.
Heat a separate, large saute pan over medium-low heat.
Add olive oil, then onions and garlic. Saute until the onions are transparent and the garlic is fragrant, about 10 minutes.
Add the asparagus, carrot, and mushrooms, and continue to cook for another 5-10 minutes, until all of the vegetables are tender.
Add the herbs and spices and mix until well combined and fragrant.
Pour the vegetable mixture and the sundried tomatoes into the chickpea batter mixture and stir to combine, then pour the whole shebang into the potato-lined pie pan.
Arrange the tomato slices on top.
Bake for 30 minutes or until the top is slightly firm to the touch.
Remove from oven and let cool completely. Place in refrigerator to set for at least two hours or overnight.
When you’re ready to serve the quiche, consider optional garnishes such as fresh basil, shaved Violife Just Like Parmesan, fresh-ground pepper and flaky sea salt. My dad loves it with hot sauce!