Description
This vegan, gluten-free Just Egg Quiche loaded with veggies delivers the flavor and texture of an egg-based quiche, but without the cholesterol. Make it for breakfast, brunch or dinner.
Ingredients
Scale
- 1 gluten-free crust
- 1 bottle Just Egg
- 2 ½ cups assorted chopped vegetables (try mushrooms, asparagus, corn, peas, bell peppers, green beans, carrots, onions, broccoli, cauliflower, or onions)
- ½ cup chopped greens (try spinach, kale, chard, bok choy, or arugula)
- ½ teaspoon rosemary
- ½ teaspoon granulated onion powder
- ½ teaspoon granulated garlic powder
- 1/4 teaspoon black pepper
- 2/3 cup vegan cheese shreds, divided
- Chives, basil, halved cherry tomatoes for topping
Instructions
- Pre-heat oven to 375 degrees.
- Thaw crust by leaving it on the counter top unwrapped for 10-15 minutes.
- Thaw any frozen veggies you are using. I put them in a bowl of hot water for 5-10 minutes, then drain.
- Put the crust on a baking sheet for stability.
- Add 1/3 cup of the cheese shreds to the bottom of the crust and spread evenly.
- Add all veggies to a bowl (not the greens) and mix in the rosemary, onion powder, garlic powder and black pepper.
- Add the veggie combo to the crust and spread evenly.
- Layer the chopped greens on top of the veggies and spread evenly.
- Pour the bottle of Just Egg over the top evenly.
- Sprinkle the remaining 1/3 cup of cheese shreds on top.
- Sprinkle additional toppings like chives, basil, and halved cherry tomatoes.
- Place the baking sheet with the quiche in the oven and bake for 45 minutes uncovered.
- Check for doneness by inserting a toothpick in the center. If it comes out clean and the quiche is firm, it is done. If not done, bake for another 5-15 minutes, checking for doneness every 5 minutes.
- Cool for 5-10 minutes on a baking sheet.
- Slice into 4 slices.
Notes
You can use between 2 and 3 cups of chopped veggies, depending on how veggie-laden you want this to be. I tend to use closer to 3 cups per quiche.
If you don’t want the crust, you could probably just add all of the ingredients to a lightly greased 8″ round pie tin or plate and bake for the same amount of time.