Learning how to make quiche is one of my earliest memories of feeling like I could cook. There was something about the flavor and texture combinations that made me feel like I was transforming ingredients into something more, a real dish. The presentation was just as beautiful out of the oven as on the plate, it was mostly effortless and a great go to for my early chef self. Not only was quiche a hit for breakfast, lunch or dinner it even shinned as party, finger food at get togethers. I remember calling my mom in college to ask for her quiche recipe to wow my roommates and take a night off the dining hall experience.
Once I became vegan, I never missed eggs alone, but rather the foods eggs were in. The amount of dishes that eggs have in them in endless and I did miss them for the flavor, taste and most of all, the memories. But now with Follow Your Heart vegan egg, those memories are a reality and here is my first vegan quiche recipe! Enjoy:)
3 vegan, Follow Your Heart eggs
1/2 red onion
1/2 red pepper
Small handful of baby tomatoes
Salt and pepper to taste
Follow the package directions for the vegan egg, using ice cold water is key!
Finely chop the red onion, pepper, scallion, olives and tomatoes
Add the onion and pepper to the egg mixture, set aside the scallions, olives and tomatoes
Pour the egg mixture into greased muffin tins and bake for 20 minutes
Remove from muffin tin, cool and top with chopped scallions, olives and tomatoes