Vegan Egg Quiche
Brunch is always better with a slice of Vegan Egg Quiche on your plate. Made with an easy puff pastry crust and plenty of vegetables and vegan cheese, the vegan egg filling helps this morning favorite look and taste just like real eggs!
Instructions
- 1
Preheat the oven to 350 degrees F. Let the frozen puff pastry (1 sheet) thaw according to package instructions (15-20 minutes). When thawed, press into a 9 inch pie plate. Set aside.
- 2
Chop all the vegetables. Place the red bell pepper (0.5 medium), or button mushrooms (8 cremini), chopped baby spinach (2 cups) and vegan cheese shreds (1.5 cups) in the pie plate lined with the puff pastry. Set aside.
- 3
In a medium bowl, whisk together the vegan egg (16 oz), all purpose flour (2 tbsp), baking powder (0.25 tsp) and black salt (0.5 tsp).
- 4
Pour over the vegetables in the pie plate, and place the cherry tomatoes (0.5 cup) on top, evenly. Bake for 45-55 minutes until the center is set. Let cool for 5-10 minutes. Slice, serve and enjoy. The quiche will keep for 2-4 days covered in the refrigerator.
Nutrition Facts
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