Just Egg Quiche with Sun-Dried Tomatoes and Asparagus

Baked vegan quiche with a slice being removed.

Just Egg Quiche with Sun-Dried Tomatoes and Asparagus

This JUST Egg Quiche looks and tastes like the real thing! It's also incredibly easy to make, requiring just one bowl and one pan to bake it in for easy kitchen cleanup. It makes a wonderful dish for breakfast, brunch or even dinner!

Course Breakfast, Main Course

Cuisine American, French

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 268kcal

Author Rachel

Equipment

oven

Ingredients

½ bunch asparagus wood stems trimmed and cut into 1/2 - 1 inch pieces
1 cup spinach loosely packed, roughly chopped
½ cup sun-dried tomatoes chopped
1 bottle JUST Egg
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon kala namak also known as black salt
¼ teaspoon salt
⅛ teaspoon nutmeg optional
1 9-inch pie shell

US Customary - Metric

Instructions

Start by preparing the pie shell if using a pre-made one. Preheat oven to 400°F (205°C). If using a frozen pie shell, allow to thaw at room temperature for 10-20 minutes, then prick the bottom and sides with a fork. Bake for 10-14 minutes until golden edges start to form. Remove from oven and turn down heat to 375°F (190°C).
1 9-inch pie shell
Meanwhile, prepare the vegetables. Wash asparagus, cut off woody ends and chop into 1/2 - 1 inch long pieces. Roughly chop spinach and sun-dried tomatoes. Set aside.
1/2 bunch asparagus, 1 cup spinach, 1/2 cup sun-dried tomatoes
In a large bowl, add the Just Egg along with all the seasonings and mix well.
1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 bottle JUST Egg, 2 tablespoons nutritional yeast, 1 teaspoon dried basil, 1/4 teaspoon black pepper, 1/4 teaspoon kala namak, 1/4 teaspoon salt, 1/8 teaspoon nutmeg
In the baked pie shell, add the sun-dried tomatoes, spinach and asparagus. Pour over the JUST egg mixture. Top with additional vegetables if desired for decoration.
Bake on the center rack on a baking tray for 45-50 minutes. If the crust is getting too dark, cover with a strip of foil to protect it. I took mine out after around 35 minutes to cover, then continued baking.
It's done when the quiche is fully set in the center. Use a fork or knife to check the center for doneness. If it comes out clean it's done. Remove from oven an allow to cool for 5 minutes before serving. Can serve hot or cold.

Notes

Quiche is one of those dishes that can be served hot or cold. Feel free to enjoy immediately or store in the refrigerator and save for later.

Nutrition