Shiitake Shallot Quiche
Recipe type: Breakfast, Entree
Serves: one 9 inch pie
dairy, egg, soy and gluten free, vegan
  • 1 recipe Easy Vegan Pie Crust (gluten free)
  • 4 large shallots, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 pound shiitake mushrooms, cleaned and sliced
  • ⅓ pound small cooked potatoes (5-6 small potatoes), quartered
  • ¼ bunch asparagus, trimmed
  • 4 VeganEgg (1/2 cup VeganEgg + 2 cups ice cold water)
  • 3-4 teaspoons Kala Namak / black salt
  • ½ cup + 1 tablespoon cashew milk
  1. Preheat oven to 350 °F.
  2. Prepare pie crust, roll out and place in a prepared (sprayed) pie dish. Prick several times with a fork, place a round of parchment over crust. Cover with pie weights or dried beans, blind bake at
  3. °F for 17 minutes, until crust is golden at edges. Remove from oven and set aside.
  4. In large skillet over medium heat, sauté shallots until soft, about 5 minutes. Add mushrooms and asparagus, continue to sauté another several minutes. Add potatoes, sauté another minute before removing from heat. Set aside.
  5. Meanwhile, prepare VeganEgg according to package instructions. Whisk in cashew milk and Kala Namak, whisk together until combined.
  6. Transfer sautéed vegetables into pie dish over crust, arranging in an even layer. Pour VeganEgg - milk mixture over vegetables, return to oven.
  7. Bake at 350 °F for 40-45 minutes, or until set.
Recipe by spabettie at