Vegan Quiche with Potato Crust - Laura's Vegan Table

Ingredients

• 2 medium potatoes, scrubbed and sliced thin to about 1/8" thick
• 1 cup of oats
• 1/3 cup raw cashews (soaked in water for a few hours, or add hot water for a few minutes then drain)
• 1 cup unsweetened plant based milk
• 3 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 1/2 teaspoons sea salt (you can substitute a teaspoon for Himalayan Black Salt, which gives it an eggy flavor)
• 1 8 ounce package of mushrooms, cleaned and sliced
• 1 teaspoon of low sodium tamari or Bragg's Liquid Aminos (you can also use soy sauce, or a little more butter or oil to brown the mushrooms)
• 2 cups of loosely chopped fresh spinach
• 1 10 ounce package of frozen butternut squash (about 2 cups)
• vegan butter or oil for greasing quiche pan or pie plate
• cracked black pepper to taste