Vegan Quiche with Sun-Dried Tomatoes & Asparagus

Servings: 6 Time: 50 minutes



Why you'll love it

This vegan quiche with sun-dried tomatoes and asparagus looks and tastes like the real thing! It's also incredibly easy to make, requiring just one bowl and one pan to bake!

What you need:

1. Prep the pie shell. If using a frozen pie shell, allow to thaw at room temp for 10 minutes, prick the bottom and sides with a fork. Bake for 10-14 minutes until golden edges start to form.

2. Chop the vegetables. Wash asparagus, cut off woody ends and chop into 1/2-1 inch long pieces. Roughly chop spinach and sun-dried tomatoes and set to the side.

3. Stir in a large bowl, add the JUST Egg along with all the seasonings and mix well.

4. Combine in the baked pie shell, add the sun-dried tomatoes, spinach and asparagus. Por over the JUST Egg mixture.

5. Bake on the center rack on a baking tray for 45-50 minutes. If the crust is getting to dark cover with a strip of foil.


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