Spinach Mushroom Tomato Quiche (v+gf)

I never ate quiche pre veganism. It didn’t really entice me that much, but the idea of veganizing anything is always enticing to me, so I gave it a shot and to my surprise…I am a quiche fan.

Quiche feels fancy, and healthy and it looks like you tried. All things I love. I have served this quiche to many non vegans and they truly could not tell the difference.

This recipe is so quick and simple. I guarantee it will be your new go to for breakfast, brunch or really anytime of the day!

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Yield: 8

Author: Intention Ally

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Tomato, Mushroom, Spinach Quiche (v+gf)

This savory quiche is perfect for anytime of the day. Loaded with fresh veggies and vegan cheese, this simple vegan recipe will be your new go to!

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

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Ingredients

Tomato, Mushroom, Spinach Quiche (v+gf)

• 1 carton Just Egg
• 1 Wholly Gluten Free Pie Crust
• 1 Cup Vegan Cheese of choice (I used Follow Your Heart Shredded Mozzarella)
• 1/4 cup Plant Milk or vegan heavy cream
• 1/4 Cup diced tomatoes
• 1/4 Cup sliced mushrooms
• 1/4 Cup sliced spinach
• 1 clove minced garlic
• Salt & pepper to taste

Instructions

1. Pre heat oven to 375°F
2. Dice tomatoes (I used cherry tomatoes, I recommend scooping out the liquid/seeds to avoid any water in your quiche) along with mushrooms, spinach and garlic
3. In a large bowl, mix together your veggies, Just Egg, plant milk and vegan cheese.
4. Add Salt and Pepper to taste (about 1/2 tsp-1 tsp of each)
5. Pour mixture into your pie crust, any pie crust will do. For gluten free, I recommend Wholly Gluten Free Pie Crust, it's organic and vegan
6. Bake for 35-45 minutes or until center is firm
7. Let cool and enjoy!

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