JUST EGG QUICHE!
Recipe courtesy of Chef Kathy of Kathy’s Vegan Kitchen
If you're looking for a quick and easy recipe, this JUST Egg quiche recipe is elegant yet simple. Filled with savory Mediterranean flavors, this is a perfect brunch, lunch, or weeknight dinner.
For those who prefer to avoid JUST Egg, I make a Mediterranean vegan quiche from tofu. But this JUST Egg quiche is calling your name if you're looking for a quick and easy alternative to a fabulous recipe.
Mushroom Immunity Omelette
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Author: Chef Kathy | Kathy’s Vegan Kitchen
Ingredients:
1 bottle JUST Egg (12 oz)
¼ teaspoon Baking Powder
2 Tablespoon Chickpea Flour
2 Tablespoons Nutritional Yeast
½ teaspoon Black Salt Optional
Vegetables
½ cup chopped red onion
¼ cup chopped dried tomatoes
8 ounces chopped mushrooms
1 red bell pepper, diced
¼ cup chopped Kalamata olives
8 ounces organic spinach
6 grape tomatos, sliced
Crust or Crustless
1 frozen pie crust of choice or homemade pie crust
Preparation
JUST Egg Mixture
Pour 12 ounces of JUST Egg into a bowl
Whisk in flour, nutritional yeast, baking powder and black salt (optional)
Set aside
Crust
Preheat the oven to 350 degrees
If using a frozen crust, remove it from the freezer and allow it to thaw for at least 20 minutes.
Using a knife, poke holes in the bottom of the pie crust to vent the crust.
Set aside.
Preparing the Vegetables
In a large skillet, begin by sautéing the onions until translucent.
Add the mushrooms and cook until brown.
Add a small amount of vegetable broth or water if vegetables stick to the bottom of the pan.
Add the sun-dried tomatoes, olives, and red pepper.
Now, add the spinach and stir into the cooked vegetables.
Add a little more vegetable broth or water to wilt the spinach.
Making the Quiche
Pour the cooked vegetables into the pie crust
Spread the vegetables equally in the pie crust.
Next, pour the JUST Egg mixture over the vegetables.
Gently shake the pie plate to evenly distribute the egg mixture.
Gently add the sliced grape tomatoes on top.
Place the quiche in the oven and bake for 55 minutes.
Remove the quiche from the oven, and allow setting for 10 minutes before cutting it into pieces.
NOTES
Cook vegetables before adding them to the prepared pie crust. This allows the moisture to cook from the vegetables and enhance the flavors of the vegetables by cooking them together.
Do not add the egg mixture until after the cooked vegetables are added to the crust.
Do not use black salt if you do not want it to taste ‘eggy’.
Skip the crust for a crustless quiche.
Choose a different crust, or try oil-free pizza dough as another oil-free option.
ENJOY!