The quiche of my dreams!

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There’s something about being new to vegan cooking where you kind of just resign yourself to not ever having some things you used to really like. I always loved quiche and used to make a “holiday” quiche during birthdays, Christmas, or thanksgiving, but since becoming vegan I hadn’t been able to. Lately I’ve been cooking with Just Egg a lot and thought I would give it a try in a quiche. It could be a total disaster, but I’m glad I gave it a try. This quiche is sooo good and I made it twice last weekend just to keep having it. Definitely try this one if you like quiche!

Ingredient details:

• Flour – I always use king arthur.
• Vegan Butter – I always use Miyoko’s. It doesn’t melt too fast, which is great for the crust.
• Ice water – Make sure it’s really cold so it doesn’t melt the butter. I get mine from my brita.
• Just Egg – Just egg is the best. If you haven’t tried it, give it a go. It’s so good on sandwiches or fried rice, and cooked REALLY well in this quiche.
• Orange pepper & Red pepper – I like the flavor and color combination.
• Yellow onion
• Impossible breakfast sausage – I’ve also used beyond meat sausages in this and it’s also really good. Whichever you can find will be good.
• Za’atar – Za’atar is one of my favorite spice mixes and has an amazing flavor. It’s a mixture of cumin, sesame, oregano, thyme, and sumac. It has a nutty and herbal flavor similar to Italian seasoning, but personally I like it more for most dishes.
• Paprika & Crushed red pepper – Both of these spices add a bit more heat to the dish and create more of the southwest flavor you want in the quiche.
• Vegan cheese – I just used a mix of Daiya’s mozzerella and cheddar. It melted really well in this quiche, which was surprising because Daiya often has a terrible time melting. There were little melty cheese pockets all through the pie and it was soooo good.

Recipe List

Ingredients:

For the Crust:

1 1/4 cup flour

1/2 cup vegan butter

2 tbsp ice water

For the filling:

12oz Just Egg

1 orange pepper

1 red pepper

1 yellow onion

14oz impossible breakfast sausage

2 tbsp za’atar

1 tsp paprika

1/2 tsp crushed red pepper

1 cup vegan cheese

Instructions:

Serves: 8 slices

For dough:

1. Measure out flour and sift into bowl.
2. Cut chilled butter into 1 inch cubes.
3. Use food processor or fork to cut butter into the dough to form pea sizes clumps.
4. Pour in ice water and mix gently.
5. Use your hands to work dough into a ball, wrap, and place in fridge for at least 1 hour.
6. Roll out the dough on a floured surface. Place in pie pan and blind bake for 20 minutes on 350°.

For filling:

1. Preheat oven to 350°.
2. Chop onion and cook in frying pan until translucent.
3. Add impossible sausage and cook until fully brown.
4. Dice peppers and add to pan with seasonings. Cook on medium for 5 minutes.
5. Take off of heat and pour in just egg and cheese. Stir well but do not cook.
6. Pour egg mixture into your blind baked pie crust and bake on 350° for 30 minutes or until the just egg does not move when you softly wobble the pie dish.
7. Let cool for 10 minutes before serving.

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