Vegan Quiche with 'Follow Your Heart' Vegan Egg
The long-awaited Follow Your Heart Vegan Egg is finally in Bellingham, thanks to the Community Food Co-op! Today I will share with you my own quiche recipe using this wonderful, entirely-plant-based, soy-free, gluten-free, non-GMO, vegan egg.
I will confess, for a time-saver I did not make my own pie crust, but rather I bought one of the pre-made Wholly Wholesome Organic Pie Crusts at Safeway, and I thought it was actually quite good.
Begin by pre-heating the oven to 350. (Note: If you are using a store-bought pie crust, bake it at 350 for 10 minutes by itself before you add the quiche filling for best results.)
Vegan Quiche with Spinach and Mushrooms
1 large (or 2 small) yellow onions, chopped
2 cloves minced garlic
1 tablespoon olive oil
2 Field Roast Smoked Apple Sage sausages, sliced (optional)
1 cup sliced mushrooms
1 teaspoon thyme
1 teaspoon parsley
sprinkle of smokey paprika
salt and pepper
Saute this first list of ingredients in a pan, beginning with the onions, followed by the mushrooms after a couple of minutes, then sausage--(Note: if you are using the vegan sausage, stagger your cooking so that the onions and mushrooms have a chance to soften and some of the water from the mushroom cooks off before adding the Field Roast.) You can cook this pan over low heat, stirring occasionally, while you get the rest of the quiche ingredients ready.
Mix together enough "eggs" for 3 and a half eggs. (Note: Make sure the water is ice cold.) Whisk the eggs with a whisk and then add:
1 cup cashew milk
2 tablespoons nutritional yeast
1 teaspoon kala namak (aka "black salt")
1/2 tablespoon tahini
1/4 teaspoon nutmeg
1/4 teaspoon smokey paprika
pinch of cayenne pepper
I started out whisking by hand all of these ingredients in with the eggs, but then ended up using my immersion blender and it was much easier--(Note: you might consider using electric egg beaters or an immersion blender if you have access to those tools.)
Place your cooked onions, mushrooms and sausage in a mixing bowl, add 2 and 1/2 cups chopped fresh spinach, 1/3 cup grated Follow Your Heart Garden Herb Cheese (optional), and the egg mixture.
Stir everything together, and then pour into your pie crust. Garnish the top with sliced tomato wedges and chopped green onions (optional), and then bake at 350 for 50 to 60 minutes until cooked through.
Once your quiche is finished baking, let it sit for a couple of minutes on the counter before cutting, then serve, eat, and enjoy! (And, if you are really in the mood for a savory brunch, you might consider making some yummy oven-roasted red potatoes to serve on the side.)