Easy Vegan Just Egg Quiche
Just Egg quiche is a delicious easy dish to make for brunch or a light dinner. Pourable vegan eggs are mixed with sauteed veggies and baked in a vegan pie crust. The result is a light and creamy quiche that's 100% dairy free.
Ingredients
- 1 9 inch frozen vegan pie crust
- 1 tablespoon olive oil
- ½ cup sundried tomatoes packed in oil chopped
- 1 cup spinach finely chopped
- 4 scallions green stem, chopped
- 2 garlic cloves minced
- 1 bottle Just Egg
- 1 cup basil finely chopped
Instructions
- Take pie crust out of the freezer to thaw in its pan for 15 minutes.
- Preheat oven to 350° F (175° C).
- Prick holes all over the bottom of the pie crust with the tines of a fork. Line the bottom of the pie crust with tin foil or parchment paper, and weigh it down with a handful of dried beans. Bake the pie crust for 15 minutes, or according to the instructions on the package.
- Heat the olive oil in a saute pan and saute the spinach, scallions, sundried tomatoes and garlic for 2-3 minutes.
- Tip the sauteed veggies into a mixing bowl and add the chopped basil. Shake the just Egg bottle, and pour it into the bowl with the veggies. Stir to combine.
- Pour the mixture into the pie shell, and set the quiche on a cookie sheet. Bake for 35-40 minutes, or until the center is fully set.
Notes
- If you want to make a homemade vegan pie crust, I recommend this recipe by Sara Kidd.
Nutrition
Calories: 176kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 146mgPotassium: 237mgFiber: 2gSugar: 1gVitamin A: 878IUVitamin C: 13mgCalcium: 29mgIron: 1mg
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