A delicious bite of heaven!
Skip to recipe.
I love quiche so so much, and I usually stick to my southwest quiche because it has all of my favorite flavors. But I was thinking about the mini quiches they sell at Costco the other day and decided I needed to make these. When I first had my son almost three years ago we had a huge stash of those mini quiches from Costco to make meals simple while taking care of a newborn. I ate sooo many. But these are so much better because you can literally feel the texture of the broccoli and the crust is homemade so the flavor and crunch are really there. I just love this and will probably make it on a regular basis. Feel free to eat this for breakfast, as an appetizer, or for dinner. Follow your dreams!
Ingredient details:
- Broccoli – Definitely use fresh broccoli in this recipe. Frozen will render too much water and be too soggy. I loved the crunch and texture of the broccoli pieces in this quiche.
- Onion – I used 1 yellow onion. It adds flavor and a little extra texture as well.
- Just Egg – Just egg is pure magic to me. It tastes so much better than eggs and cooks exactly the same. It works REALLY well in quiches.
- Vegan Cheese – I used So Delicious mozzarella for this recipe. I really love the way it melted with the ingredients.
- Plant milk – I always use oatmilk, but any plant milk should work well for this.
- Salt & Pepper – I just use a little of each to help the flavors along.
- Pie Crust – Click here for my pie crust recipe.
Recipe List
Prep time: 10 min
Cook time: 15-20 minutes
Serves 12-24 quiches
Ingredients:
1 head of broccoli
1 yellow onion
12oz Just Egg
1 cup vegan cheese
1 cup plant milk
1/2 tsp salt
1/2 tsp pepper
Instructions:
- First make the pie crust according to directions.
- Preheat oven to 350°
- Cut broccoli into small florets. Dice onion.
- In mixing bowl, combine broccoli, onion, Just Egg, cheese, milk, and seasonings. Set aside.
- Mold pie crust into cupcake tin. There should be enough for 12 full cupcakes or two dozen mini cupcakes.
- Pour in filling to the top of each quiche.
- Bake on 350° for 15-20 minutes or until egg no longer jiggles.
- Let cool for 10 minutes before serving and enjoy!
