Quiche Florentine with Artichoke Hearts and Sun-Dried Tomatoes Recipe - Forks Over Knives

Ingredients

• 1 medium yellow onion, thinly sliced (about 2 cups)
• 1 tablespoon white wine vinegar
• 1¾ cups unbleached all-purpose flour (or white whole wheat flour), plus more for dusting
• ½ cup almond flour
• ¼ cup potato flour
• 1 tablespoon flaxseed meal (preferably golden)
• 1 teaspoon regular or sodium-free baking powder
• 6 cups frozen spinach (about 21 oz.)
• 1 12- to 14-oz. package soft silken tofu, drained
• 1 cup unsweetened, unflavored plant milk
• 1 14-oz. can artichoke hearts, drained and coarsely chopped (1½ cups)
• ½ cup chopped sun-dried tomatoes (not oil-packed)
• 2 tablespoons nutritional yeast
• 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme
• 1 clove garlic, minced
• ¼ teaspoon freshly ground white or black pepper
• Sea salt, to taste