For me, quiche is one of those traditional meals that brings back the nostalgia of childhood holidays. It was a staple at our family’s Easter brunches, alongside the ham, bacon, and cinnamon rolls. It was definitely on my list of things I missed once I ditched animal products, but until the Follow Your Heart VeganEgg came out, I just assumed I’d never have it again. Fortunately, as I discovered a couple years ago, this incredible product makes vegan quiche a reality!
Quiche just feels fancy, which might have you thinking that attempting a vegan quiche is too advanced for you. Rest assured, my vegan Mom and I- both amateur chefs- have each made it multiple times without any disasters! I mean, there was one Christmas morning when we probably should’ve started preparing the vegan quiche before starting the mimosas, but even then, the final result was pretty delicious. With Easter Sunday approaching (and with the season of bridal and baby showers upon us) I thought I’d whip up a quick vegan quiche to show you how I do it!
The nice thing about vegan quiche (or any quiche, really), is that it’s very easy to improvise or tweak. Consider my list of ingredients below to be merely a suggestion, as just about anything can be swapped out. Don’t love mushrooms? Fine, take ’em out and replace them with asparagus or broccoli. Or vegan bacon. Or just more of the other ingredients. Can’t find Follow Your Heart provolone nearby? Look for some Field Roast Chao (creamy original) or Miyoko’s mozzarella. Basically, just throw your favorite savory items into the mix and you’re likely to achieve your desired vegan quiche yumminess.
Makes 2 Vegan Quiches
Vegan Quiche Ingredients:
2 frozen vegan pie crusts (most are vegan, just check the ingredients!)
3 tablespoons olive oil (approximate; I never measure olive oil!)
1 medium red onion, diced
4 garlic cloves, minced
4 Field Roast Smoked Apple Sage sausages, cut in half length-wise and then cut into 1/4 inch thick slices
8 Follow Your Heart VeganEggs (1 cup VeganEgg powder + 4 cups ice cold water)
1/2 cup unsweetened almond milk (or plant-based milk of your preference)
2 teaspoons dried thyme
1 teaspoon dried oregano
4 Tablespoons nutritional yeast
12 oz crimini mushrooms, cut into 1/4 inch slices
4 cups loosely packed baby spinach
2/3 package of Follow Your Heart provolone slices, diced
1 teaspoon salt
1 teaspoon black pepper
Kala Namak ** (“black salt”) to season
** Kala Namak is a miraculous Indian spice used frequently in vegan cooking to add an eggy smell and flavor to plant-based breakfasts! You can usually find it in Indian markets, but I typically order it online. It has the nickname “black salt” (despite usually having a dark pink or purple hue), which often leads confused shoppers to mistakenly buy black-colored Himalayan sea salt. If it doesn’t say “Kala Namak” on the bottle/package, it is NOT the same thing! Kala Namak does lose flavor when cooked, which is why I like to add it at the very end.
Vegan Quiche Directions:
Take frozen pie crusts out of the fridge and let them thaw a little while you prep the quiche filling.
Pre-heat the oven to 425° F.
Steam spinach until wilted. Drain, lightly salt, and set aside.
In a large pan or skillet, heat a couple tablespoons of olive oil over medium-high heat. Add mushrooms and sauté until lightly browned. Season with salt and fresh ground pepper. Move cooked mushrooms to a bowl and set aside.
Heat a bit more olive oil to the hot skillet, then add diced red onions. Let them cook for a few minutes until softened, and then add garlic. After another minute or so, add the Field Roast Smoked Apple Sage Sausage slices. Cook, stirring often, for about five minutes until sausage slices are brown on both sides. Transfer sausage, onion, and garlic to a large mixing bowl. Add cooked mushrooms, drained spinach, and diced cheese. Stir in salt and pepper. Mix well, and set aside.
Prepare the VeganEgg as the box instructs, making sure to use ice cold water. I usually leave the required amount of water in the freezer for about 20 minutes, which gets it to that “almost freezing” temperature. I quickly prepared the VeganEgg it in my beloved Vitamix blender, but you can also hand whisk if you don’t have a blender. Once the VeganEgg powder and water are fully blended, stir or blend in nutritional yeast, almond milk, thyme, and oregano.
Pour VeganEgg mixture into the large mixing bowl with the other ingredients. Stir until the veggies, sausage, and cheese are evenly distributed throughout the VeganEgg. Pour half of the mixture into one pie crust, and the second half into the other pie crust.
Bake at 425° F for about 45 minutes. Stick a toothpick or fork into the vegan quiche to make sure it’s done (if it’s not, you’ll see liquidy VeganEgg stuck on the toothpick or fork). Note: If you think it’s not done, make sure it’s not melted vegan cheese you’re seeing; sometimes that looks like uncooked VeganEgg!
Once your vegan quiche is done, let it cool down (outside of the oven) for 10-15 minutes. Sprinkle with Kala Namak (black salt) for extra eggy flavor! Vegan quiche can be a little rich, so you might want to eat with a bit of ketchup or hot sauce!
Do you have your own preference for vegan quiche fillings? I’m always looking for creative new combinations to try out! Feel free to list your favorite ingredients in the comments section!