Easy Vegan Just Egg Quiche Cups - mini kale and cheddar
These Just Egg Quiche Cups are made with vegan Just Egg, vegan cheddar, fresh kale, a blend of spices to add extra flavor, and Pillsbury dough for the crust.
Equipment
- muffin tin
- knife
- cutting board
Ingredients
- 1 bottle of vegan Just Egg
- 2 cans of Pillsbury Crescent Dough Sheets
- 1/2 cup kale, chopped
- 3/4 cup vegan cheddar, shredded I used Daiya's shredded vegan cheddar. Can substitute cheese of choice
- 1/8 tsp nutmeg
- 1/4 tsp black salt Optional, but add more of an egg flavor
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp smoked paprika
Instructions
- Preheat the oven to 300 degreed F
- Spray your muffin tin with non stick oil
- Open the cans of Pillhsbury Crescent Dough Sheets and lay them out on a cutting board. Cut each sheet into 8 equal pieces
- Place each piece of crescent dough in the muffin tin. You can let the corners of the dough hang over the edge or you can pinch them
- Fill the bottom of each dough cup with 1/16 of the vegan cheddar
- Fill the bottom of each dough cup with 1/16 of the chopped kale
- Open the bottle of Just Egg. Add the black salt, smoked paprika, garlic powder, onion powder, and nut meg. Close lid tightly and shake bottle vigorously for at least 15 seconds, or until spices are mixed thoroughly.
- Pour 1/16 of the Just Egg mix into each dough cup
- Place the muffin tin in the oven and bake for 30 minutes. After 30 minutes check the center of the quiche cups by using a fork. The fork should come out clean (like testing brownies). Quiche cups are done when the Just Egg is no longer liquidy.**If it looks like the Pillsbury Dough is getting too golden brown before the Just Egg has baked through, just cover your mini quiche cups with a sheet of tinfoil to prevent dough from over browning.
- Remove from oven, serve, and enjoy!
