~ Gimme Some Oven
1 pie crust recipe (see below, use your own, buy one, or go crustless)
1 T. olive oil
1 small onion, chopped
1 red bell pepper, chopped
5-10 asparagus spears, trimmed and chopped into 1-inch pieces
3/4 c. unsweetened non-dairy milk
3 T. flour
1/2 t. baking powder
1/2 t. salt
1/2 t. paprika
1/2 t. thyme
1/4 t. chipotle powder
1/8 t. pepper
3 handfuls baby spinach, roughly chopped
1/2 c. shortening or vegan butter
1/2 t. salt
1 c. flour
3-4 T. ice water
Preheat oven to 350 degrees. Place unbaked pie crust (directions below, if needed) in ungreased pie pan, poke a few holes in the bottom with fork, then bake for 10 minutes. Remove from oven and set aside.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion, red bell pepper, and asparagus; saute for five minutes or until onions are translucent and asparagus is cooked. Remove from heat.
In a separate bowl, whisk eggs, non-dairy milk, flour, baking powder, salt, paprika, thyme, chipotle powder, and pepper. Stir in sauteed vegetables and spinach, stirring until combined.
Spread egg mixture evenly into partially-baked crust and bake 45-50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to set for at least five minutes before serving.
Mix salt and flour in bowl. Cut shortening into mixture until well-combined. Add water, then stir until mixture clings together in a ball. Dough may be slightly moist. If too dry or moist, add additional flour or water as needed. There should be thin swirls of shortening throughout dough, so don't overmix.
Lightly dust counter with flour and roll dough out as desired. To transfer to pan, fold in quarters, then lift and unfold over pie pan.
Notes: We use our regular pie crust recipe and replace the chipotle powder with a combination of cayenne and chili powder.