What is so extraordinary about this quiche? For one, it’s allergen friendly. It’s also dairy-free, nut-free, and has the option to use gluten-free crusts. Quiche is also wonderful because you can switch-up the herbs, the type of cheese, and many other ingredients to achieve different flavor profiles. Use this recipe to prepare an eggstraordinary breakfast, snack or brunch item.

Ingredients

  • 1 12-oz bottle JUST Egg (plant-based eggs)
  • 2 Field Roast Smoked Apple Sage Sausages (or vegan substitute)
  • 1/3 cup red bell pepper, diced
  • 1/3 cup yellow onion, diced small (or 1 T chopped dried chives)
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1 t dried thyme (or 1 T fresh)
  • 1/2 t dried sage
  • 1 cup Creamy Original Chao Slices, grated (or your preferred cheese product)

For the Optional Crust

  • Phyllo or pie dough (optional; use gluten-free variety if desired)

Preparation

  • Preheat the oven to 300 degrees F. Spray a 12-cup muffin tin thoroughly with nonstick cooking spray.
  • Crumble or chop the sausages into small pieces, then brown in a frying pan.
  • Grate the cheese.
  • Dice the onion (if using) and bell pepper.

Note: See adjusted baking times below for making a full size quiche or for a mini muffin pan.

Make the Crusts (optional)

  • If you’d like to include a crust, layer 6 sheets of premade phyllo dough or roll out a basic pie crust to 1/8-1/4 inch thick. Cut the crusts into rounds with a 3 1/2 – 4-inch circle cookie cutter and fit them into the muffin tin, crimping the edges to fit.
  • If using phyllo dough, proceed to the next step of the recipe.
  • If using basic pie crust, put a paper or foil muffin tin liner on top of each cup of dough and fill the papers with a few pie weights or dried beans.
  • Parbake the crusts for 10 minutes, then remove the muffin papers and let them cool briefly before pouring in the quiche mixture.

Prepare the Filling

  • Combine the crumbled Field Roast sausages, onions, bell pepper, salt, pepper, thyme, sage and 3/4 cup of the shredded Chao cheese in a medium bowl and mix until evenly distributed.

Fill the Muffin Tins

  • Fill each muffin cup 1/2 way with the filling mixture.
  • Shake the bottle of JUST Egg well, then pour it over the fillings in each muffin cup until just over 3/4 of the way full. It will puff up only slightly when baked.
  • Sprinkle the tops evenly with the reserved 1/4 cup of shredded Chao cheese.

Bake Until Set

  • Bake for about 30 minutes, or until set (no longer liquid in the center) and the edges are golden brown.
  • Remove from the oven and let them sit for 5 minutes.
  • Carefully remove the quiches from the muffin tin and serve warm, garnished with chopped walnuts and a sprig of fresh thyme.

Note: If you’d like to make these in a mini muffin pan, reduce the baking time to 18 minutes. If making a full-sized quiche in a pie pan, increase baking time to 45-50 minutes, until the quiche is fully set in the middle; you may want to use a crust protector.

If you are would like to know more about the benefits of plant-based diets, set up an appointment with our nutritionist. Give us a call at 360.570.0401 or go online to schedule an appointment.

Schedule a risk-free 15-minute initial consultation with any of our clinicians.


Source: Medicine Talk Pro Team

Image Source: cookie_studio/freepik.com

Call Now
Directions