This quiche is satisfying and full of flavor. Good for dinner or breakfast. Made with plant-based Just eggs and filled with veggies.
You can use store bought pie crust or make your own. Load up the quiche with whatever vegetables you like and your favorite vegan cheese. It reheats easily and can be made ahead of time.
1 9" pie crust, par-baked
1 12 oz. bottle of Just eggs
1/4 cup unsweetened plant-based milk
1 cup spinach, cooked
1/2 cup mushrooms, cooked
10-12 grape or cherry tomatoes, halved and roasted
1 green onion, sliced
to taste salt and pepper
a pinch of nutmeg
1/4-1/2 cup vegan cheese, I use Violife cheddar and mozzarella
Preheat oven to 400 degrees. Prick the bottom and side of the pie dough with a fork. Cover it with foil and bake for 15 minutes. You can use pie weights if you want but you don't have to. Remove the foil and bake for another 5 minutes uncovered. Set aside and allow to cool. Reduce oven temperature to 325 degrees.
While the pie dough is par-baking roast the tomatoes for 10 minute. You can put them in the oven with the pie dough because they bake at the same temperature.
Saute the mushrooms and spinach and let cool.
Mix the Just eggs and milk together, season with salt, pepper and nutmeg.
Add spinach, mushrooms, tomatoes, green onions and cheese to the pie crust. Fill the crust with the "egg" mixture. Making sure all ingredients are covered with the "egg" mixture.
Bake quiche for 50 minutes. Turn heat up to 350 degrees and bake another 5-8 minutes. Remove from the oven and let cool 10 minutes before cutting.
To reheat, cover with foil and heat at 350 degrees for 15-20 minutes or until heated through.