this shiitake shallot vegan quiche is packed with flavor and texture galore! a plant based breakfast classic that is soy, dairy, and gluten free but full of tasty goodness!
I have never made a quiche before, let alone a vegan quiche.
Before vegan, I was not a big fan of eggs, they grossed me out just as meat did. I do love a good tofu scramble however – that Kala Namak brings that perfect salty sulfury flavor. I love French toast, and all kinds of other things typically made with egg.
When Follow Your Heart recently released their newest product, the VeganEgg, I had to give it a try. The VeganEgg is a seaweed based powder to be blended with water – very cold water – and then used as an egg. Not an egg replacer like we have had for years to use in baking, but an actual egg substitute – this can be scrambled.
So naturally, the first thing I did was prepare it as is, a simple scrambled egg. Pretty crazy stuff – I added more Kala Namak and in the future I’d add vegetables too, but as a simple scramble it was decent.
After that I have had some good fun creating with this, and the first thing I am sharing with you is something I have never made the traditional way – a vegan quiche. I have never made one, but I have had quiche before, and I can honestly say this. is. spot. on. Packed full of veggies and flavor, and sets up beautifully.
Oh… and do you know why you use pie weights or dried beans to blind bake a pie crust? Because if you forget to fill the pie crust – ahem – it shrinks. Oops. No flaky crust around the edges on this quiche – but it worked just fine. I was thinking of making this without a crust anyway, so having one just on the bottom was just fine. Ha!
My pie weights were sitting on the counter. While the pie crust was in there baking…
pass me the mimosa?
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- 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
- 1/3 pound small cooked potatoes (5-6 small potatoes), quartered
- 1/4 bunch asparagus, trimmed
- 4 VeganEgg (1/2 cup VeganEgg + 2 cups ice cold water)
- 3-4 teaspoons Kala Namak / black salt
- 1/2 cup + 1 tablespoon cashew milk
- Preheat oven to 350 °F.
- 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
- °F for 17 minutes, until crust is golden at edges. Remove from oven and set aside.
- 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.
- Meanwhile, prepare VeganEgg according to package instructions. Whisk in cashew milk and Kala Namak, whisk together until combined.
- Transfer sautéed vegetables into pie dish over crust, arranging in an even layer. Pour VeganEgg - milk mixture over vegetables, return to oven.
- Bake at 350 °F for 40-45 minutes, or until set.
Amount Per Serving: Calories: 202Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 385mgCarbohydrates: 21gFiber: 8gSugar: 3gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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