In a food processor, combine both of the flours, sugar and salt. Pulse until mixed. Chop up the vegan butter and add it to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water and process until it's completely combined.

Remove dough from the food processor and form it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Massage the ball of dough with your hands until it becomes soft and manageable. Then, place the ball of dough into a lightly greased pie pan. Press the dough down and create an even bottom layer and press the dough up the sides of the pan. I usually take my time with this to get it perfectly even. I find this process to be much easier and faster than rolling the dough out and then transfer the dough to the pan. 

Cover and pie crust and set in the freezer for 1 hour.

In the meantime, preheat your oven to 400 degrees F and prepare your veggies.

After an hour, remove the crust from the freezer and set aside while you make your quiche filling. Mix all of the ‘egg’ ingredients together until fully combined. You can either stir in the chopped veggies into the batter and then pour on top of the crust, or you can pour the ‘egg’ batter on top of the crust and then top it with the veggies. I like to top the batter with the veggies for presentation.

Cover the quiche with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes.

Let the quiche cool for at least 20 minutes before serving. Although, this is best after an hour or so in the refrigerator. 

Enjoy! Store leftovers in the refrigerator for up to 5-7 days.