Vegan Quiche

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Vegan Quiche

Plant-based entrees like this quiche are perfect when cooking for a group with diverse dietary needs. The locally made egg replacer from AcreMade contains a hefty serving of pea protein in each serving.

Ingredients

For the crust

  • 1 16-oz. bag of frozen shredded potatoes, completely thawed
  • 2 Tablespoons olive oil
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper

For the filling:

  • 2 Tablespoons vegan butter or olive oil
  • 4 cups (about 3 medium) leeks, washed, trimmed, and minced
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 4 cloves garlic, minced
  • ½ cup (about 12) cherry tomatoes, halved

For the egg mixture:

  • 4 Tablespoons AcreMade egg replacer
  • 1 cup water
  • 2 Tablespoons nutritional yeast
  • ¼ teaspoon fresh cracked black pepper
  • 3 Tablespoons fresh chives, minced
  • 2 Tablespoons fresh basil, roughly chopped
  • 1 Tablespoon fresh thyme leaves, minced, plus more for garnish
  • 2 Tablespoons vegan cream cheese

Instructions

Preheat oven to 425° and spray a 9-inch quiche pan or pie dish with non-stick spray. Line the pan with a moistened, crumpled-up, then flattened piece of parchment paper. Lay potatoes on a clean towel and firmly squeeze out excess moisture. Add them to a medium-sized bowl and mix in the oil, onion powder, salt, and pepper. Press the potato mixture into the pan and evenly up the sides and bake for 30-40 minutes until golden brown. Set aside and lower oven heat to 375°.

Melt vegan butter in a large skillet over medium-high heat; add the leeks and sprinkle with salt and pepper. Saute 8-10 minutes, add the garlic and tomatoes, saute for another 2 minutes. Turn off the heat and toss in the arugula; the residual heat will wilt it. Set aside to cool slightly.

Add the AcreMade, water, nutritional yeast, and pepper to the empty bowl. Mix well until smooth, add to the cooked vegetables, mix in the fresh herbs, and pour into the baked crust. Top with teaspoon-sized dollops of cream cheese. Bake for 30-40 minutes or until the top is golden brown and firm. Let cool briefly and garnish with minced thyme. Serves 4-6.