SPINACH AND ARTICHOKE VEGAN QUICHE
Vegan Quiche loaded with spinach, artichoke, and vegan breakfast sausage. Made with vegan Just Egg.
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That’s right!….VEGAN quiche! Thanks to the incredible egg substitute, Just Egg, this baby tastes soooo much like quiche made with real eggs. I have brought many versions of this quiche to gatherings over the past year and everyone agrees…it actually tastes just like regular quiche.
WHAT’S THE SECRET TO MAKING IT TASTE “EGGY”?
Just Egg already has a decent eggy flavor, but to really drive the egg flavor home, the trick is Black Salt.
Black salt is also known as Kala Namak. It is a volcanic rock salt produced in the Himalayan region. And in this particular instance, is the ingredient that really helps make your vegan quiche taste like egg.
Black salt has been used for thousands of years for its medicinal benefits. It is highly regarded in Ayurveda, the Indian alternative medics system. They have used to black salt to heal many conditions including dental problems, anemia, digestive disorders.
Black salt is an amazing addition to your spice cabinet. With its pungent, egg-like flavor it is a significant player in brining any vegan “egg” dish to the next level. You can easy find it online or at an Indian Market.
THE FILLINGS
I loaded this quiche with spinach, vegan breakfast sausage, artichokes, and a bit of vegan cheese. When it comes to quiche, sky is the limit for fillings. I recommend lightly sautéing veggies, such as broccoli, onion, and cauliflower. This will give them a head start for cooking before hitting the oven. I also recommend pressing out a bit of the water content of more liquid-rich veggies such as tomatoes and artichokes. If you use a vegan protein, such as sausage, I recommend sautéing it in a skillet until browned before adding it to the dish to bake.
EXTRA FLAVOR
The Just Egg and black salt combo is in itself pretty flavorful, add the fillings and vegan cheese and you are already sitting pretty. But I always like going a bit above and beyond with flavor. Adding nutmeg is always a must for me. In this particular quiche, I also added lemon zest, a squeeze of lemon juice, and a bit of fresh garlic on top of the artichoke. Those additions added a lot more complexity and brightness to the quiche! Other great additions to play around with are garlic powered, onion powder, smoked paprika, and cumin.
THE CRUST
I always go for a store-bought, frozen crust when it comes to quiche. You are welcome to make it from scratch of course. But one of my favorite parts of this recipe is that it only had 5-10 minutes of actual prep time, so I have no interest in making my own. You can easily make the recipe gluten free as well by swapping out the crust for a gluten free version.
THE BAKING TIME
The baking time on your quiche may vary depending on your oven and fillings. If you have fillings with a higher water content such as mushrooms, spinach, or tomato, it might take a bit longer for the quiche to bake off the moisture. So do not be afraid to add more time to the baking process when needed. The goal is to have a solid quiche. Slide a fork in the center to test the quiche before you decide it’s done.
SPINACH AND ARTICHOKE VEGAN QUICHE
Ingredients
- 1 frozen, pie crust
- 1 bottle of Just Egg
- 1/4 tsp black salt
- 1/16 tsp nutmeg
- 2.5 oz fresh baby spinach 1/2 of a small container
- 8 vegan Breakfast Sausage links I used Field Roast
- 2 tbsp vegan feta I used Follow Your Heart
- 6 oz artichoke hearts I used frozen
- 1/4 cup vegan Parmesan cheese I used Follow Your Heart
- lemon zest to taste, optional
- juice from lemon
- 1 clove of garlic
Instructions
- Preheat to oven to 350 Degrees
- If using frozen artichoke hearts, take them out of the freezer to thaw
PREP THE SAUSAGE
- Chop 8 vegan sausage links
- Add to pan and cook over medium heat until browned
- Set aside
PREP THE JUST EGG
- Add black salt and nutmeg to container of Just Egg
- Shake vigorously
- Set aside
PREP ARTICHOKE
- Put thawed artichoke in a strainer
- Press down with hand to remove excess liquid
- Set aside
- **if using canned artichoke hearts, drain from can and press out all excess liquid
BUILD YOUR QUICHE
- Take frozen crust out of the freezer
- Pour half container of Just Egg in the bottom of the crust
- Top with spinach
- Add cooked vegan sausage on top
- Top with vegan feta cheese
- Add the second of the Just Egg
- Place artichoke hearts on top
- You may need to lightly press down on filling to ensure the vegan egg overs all of the filling as much as possible. The artichokes will sit about the liquid a bit, but everything else should be pretty much covered
- Top with vegan cheese
- Grate lemon zest over the artichokes
- Squeeze a bit of lemon juice over top of the artichokes
- Grate garlic (or add chopped garlic) over top of artichokes
- Add salt and pepper to taste
BAKE THE QUICHE
- Place in oven and bake for 1 hour and 20 minutes
- Baking time may vary, so start checking the quiche an hour into the baking process to see if it has set
- When quiche is solid (you can stick a fork in the center and it will come out clean), remove from oven and let cool at least 15 minutes before cutting and serving
- Serve with side salad or fruit and enjoy!
