Vegan Quiche

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I love quiches!! I think they’re an awesome invention for a fast, easy, colorful and full meal. Quiches are normally made with eggs or egg whites, which, you can use if you’re not vegan but this recipe is for VEGAN egg quiches.

We eat eggs in our house but mostly just the kids, I would say my husband and I might eat one egg a month, if that; but if we go out and something has egg in it, we won’t completely go out of our way to avoid it.

When I heard there was such a thing as “vegan egg” I knew I wanted to try it. “Follow Your Heart” brand came up with this magical product (made out of algae-based ingredients) and I will say it does taste extremely close to the real thing. It has the fluffy consistency, the color and even the smell, it might just vary a bit on the flavor if you eat it by itself. That’s why it’s perfect for making frittatas, quiches or scrambles because you mix in other delicious ingredients and BOOM you have eggs!

Here is the recipe for a Vegan Quiche with sausage and veggies. It serves 5.

~1/2 pack of vegan eggs (equivalent of 6 eggs)

~1 tbsp olive oil

~1 vegan sausage (I use apple-sage sausage from Field Roast)

~1/2 chopped red bell pepper

~2 minced garlic cloves

~1 cup chopped spinach

~1/4 finely chopped onion

~1 cup cherry tomatoes cut in half (or chopped regular tomato)

~Organic whole wheat pie crust (I use Wholly Wholesome brand)*

~Salt and pepper

~Nutritional yeast (optional to make it cheesy)

In a bowl make vegan eggs according to package instructions (add water and whisk)**. In a pan add olive oil and sauté garlic, onion, bell pepper and sausage. After a few minutes and when juices are released, add tomatoes, salt and pepper and toss for a minute or two, then add spinach and toss for a minute or so making sure the spinach doesn’t wilt too much.

Pour eggs and veggie-sausage sauté in to the pie crust and stir to make sure it’s evenly distributed. Bake in the oven at 380 degrees for 50-55 minutes until top is firm and you don’t see liquid still floating around.

Take out, slice and serve.

*If you don’t have or don’t want to use a pie crust, pour quiche mixture in to a baking dish  sprayed with olive oil so it doesn’t stick and bake the same way.

**If you’re using real eggs, whisk eggs with a splash of non-dairy milk instead of the vegan egg.

A perfectly beautiful quiche, no egg, no dairy, no meat and all the goodness and nutrients you want!

Enjoy!