Updated: Feb 13
I never got to have a quiche before going vegan. However, my boyfriend & I worked at a French bakery cafe together as a baker & barista. There he learned how to make alllll the amazing treats & eats.
So together we decided to make our own quiche. This one is extra special because it is made with blue oysters mushrooms we grew from a North Spore grow kit!
(get yours today at northspore.com and use the code PARTSHOMEGROWN for 10% off your order)
1 Brisee pie crust
1 1/2 cups fresh oyster mushrooms, diced
2tbsp butter in cast iron
2 cups fresh spinach, chopped
1/2 cup Vegan cheddar
1/4 cup non-dairy mylk
1 cup Just Egg
3/4 cup non-dairy mylk
Salt, Pepper, Paprika
Preheat oven to 350F. Prepare pie crust in baking dish by greasing the dish, laying crust inside, poking holes with a fork all over the bottom.
Pre-bake pie crust in oven for 10 mins
On low-medium heat, sauté mushrooms in butter for 10 minutes. Stir regularly to ensure even cooking & caramelization.
Add in spinach to the skillet with mushrooms to sauté together. They should be cooked and ready after 5 minutes.
In a sauce pan on low heat, add the 1/4 cup of mylk and cheese together and stir until melty and smooth
In a bowl, mix together the Just Egg, remaining mylk & seasonings
In the pie crust, spread the melted cheese evenly on the bottom and top the cheese with the mushrooms and spinach.
Pour egg mixture on top.
Bake the quiche for 40 minutes. It shou
ALLOW TO COOL before cutting into it and eat!