While i did not intend on making this for Pi day i actually did make the recipe on march 14th. So I unintentionally contributed to the pi day celebration. You could say I'm 'unwillfully aware'. Awareness aside this savoury black-crusted quiche with a wakame cheesy filling is easy to make!
This is my second black quiche unlike it's other dark-crusted predecessor this pie has a strong note of cheese. It should be eaten warm the filling is super creamy and super good.
The key to making a good crust is to have everything be extra cold the water should be ice cold as well as the vegan butter. You can shred the cold (or frozen) butter on top of your dry ingredients cutting the dough with a knife and getting it down to pea-sized bits is much harder. Shredding it over the flour is much easier.
Letting the dough rest is also key! Apparently it's better to let it rest overnight. Otherwise letting rest for 1 hour is fine. I got my propie crust tips from A cozy kitchen. I'm still new to pie and pie crusts so having resources like that to help out is fantastic. If you're also new to crust-making please refer to this page.
This recipe was adapted and inspired from Ricardo's Spinach savoury pie recipe.
If you happen to make this recipe send me photos! Tweet at me if you have any comments/questions or do it in the comments section.