Very Veggie Quiche

All right, dear friends. This is about to change your brunch game, permanently. When I first went vegan, I figured that meant I was swearing off all savory breakfasts as I knew them. Now that I’m knee deep in tofu scramble recipes, I know that isn’t the case, but still, something was missing. Something flaky, warm and serve-able.

Well, it has been found. Allow me to introduce you to this, the vegan quiche.

This took ten minutes to put together, an hour to cook, and about 5 minutes for my fiancé to devour. He could not believe it was vegan!

Here’s the deets (adapted from Follow your Heart):

6 tbsp. Follow your Heart VeganEgg™ powder
1 frozen Wholly Wholesome Whole Wheat pie crust
3/4 c. Califia Farms Toasted Coconutmilk
1 1/2 c. very cold water
2 shallots
2 cups fresh chopped spinach/mixed greens
1/2-3/4 c. Daiya mozzarella
1 tbsp. Earth Balance vegan butter
3/4 tsp. sea salt
1/2 tsp. cracked black pepper
1/4 tsp. cayenne pepper

Heat oven to 400 degrees. Place pie crust in oven for just a few minutes, until golden. While pie crust is warming, finely chop and sauté shallots in vegan butter just until translucent. Set aside. After crust is warm/slightly golden, remove from oven and turn oven down to 350 degrees. Combine VeganEgg™ powder, sea salt, black pepper, cayenne pepper in a medium-sized bowl. Pour in water and whisk until smooth, then add in coconutmilk for creaminess. Fold in shallots, cheese and spinach, just until combined. Pour mixture into crust and place back in oven. Bake for 1 hour or until golden on top with browned crust.

Slice up and serve that goodness!