• Preheat oven to 350℉

Prepare your veggies

• To prepare your vegetables, being by slicing the shallot.
  
• Chop the 4 oz of mushrooms into smaller pieces.
  
• Next remove the stems from 5 leaves of kale and chop it up into smaller pieces.
  
• Now, place a skillet on the stove over medium heat and add 1 tbsp of olive oil. After the oil has heated for a minute, add your shallots.
  
• Stir and cook for 2 minutes, then add your mushrooms.
  
• Cook for another 5 minutes, stirring occasionally.
• Add your de-stemmed and chopped kale. Cook for one more minute while mixing. Remove from heat.
  
• Add 1/2 tablespoon of lemon and a pinch of salt. Mix until evenly combined. Set your veggie aside.
  

Prepare the Just Egg

• Open the bottle of Just Egg and add 1/4 tsp black salt and 1/16 teaspoon nutmeg (a little goes a long way). You can but the seasoning right into the bottle.
  
• Then put the lid back on and shake vigorously for about 20 seconds. This will allow your seasoning to thoroughly mix in with the liquid. Set. Aside.
  

Fill the Quiche

• Now it's time to fill the quiche! Place your quiche crust on a flat surface. I like to place mine on a cutting board so I can move it to the oven safely and easily.
• Add sautéed mushrooms, kale, and shallots into the bottom of the pie crust.
  
• Top veggies with 1/4 cup of shredded vegan cheddar cheese. Save the other half of the vegan cheese for the top. 
• Pour the bottle of seasoned Just Egg on top.
• Top with the other 1/4 cup of shredded vegan cheddar cheese.
  
• CAREFULLY place in the preheated oven at 350ºF and bake for one hour. Depending on oven, you may need more time.
• You will check to see if the quiche is fully cooked by placing a fork in the center. If it comes out clean...it's ready!
  
• Serve and enjoy!