EH EATS

EH Quiche Recipe

Spinach Quiche with Vegan Cheese
Ingredients

Produce

2 cups Baby spinach, fresh
3 tbsp Basil, fresh
3/4 cups grape or cherry tomatoes

Refrigerated
7 Eggs, large

Baking & Spices
1 Dough, refrigerated (store-bought)
1/4 tsp Kosher salt

Non Dairy cheese
1/2 Cup Vegan cream cheese with chives (Kite)

1/2 Cup of Vegan cheddar cheese shreds
2/3 cup Plant milk of your choice.
I used (almond milk unsweetened original ( Diamond Breeze)

Instructions
1. Preheat oven to 350°F
2.This quiche recipe starts with a refrigerated pie dough but you can speed things up with a pre-bake shell. If you use unbaked dough, you will want to prick the dough with a fork all over once it’s in a pie dish and partially bake it
3. Prick the bottom of the pie crust with the fork.
Transfer the pie crust to your preheated oven at 350° and bake for 10 to 15 minutes until par -baked.
4. Meanwhile in a large mixing bowl combine eggs with your spinach or greens of choice milk and other vegetable ingredients including spices and mix well.
6. Pour mixture into the par-baked pie crust after it has cooled
7. In a small bowl combine all vegan cheeses.
8. Dollop the vegan cream cheese all around and top and sprinkle vegan cheese shreds on top of quiche. Place tomatoes on top of the quiche.
9. You may place foil on the edges of the crust to prevent them from burning. (Pro-Tip)
10. Place quiche on a cookie sheet and bake on the middle rack of the oven for 50 to 55 minutes or until top is brown and a knife inserted in center comes out clean.
11.Let cool before serving.




Quiche Variations:
For a low-carb option you can omit the piecrust and add more eggs and filling, spray the pie dish with cooking spray before adding the eggs.You can add a few cooked chicken sausages , meat subsitute
or any proteins of your choice.
For veggie recommendations add roasted peppers or artichokes.