Creamy Vegan Quiche

Yields: 6 Servings

Recipe, Photo, & Styling by Alanna Taylor-Tobin | The Bojon Gourmet

“This creamy, vegan quiche is made with Hodo All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes. A little sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. Tuck it into a flaky gluten-free pie crust for a satisfying brunch dish everyone can enjoy!” - Alanna Taylor-Tobin

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Ingredients

• 2 (8 oz) packages Hodo All-Day Egg Scramble Locate Product

• 1 par-baked gluten-free pie crust made with vegan butter, or your favorite vegan pie crust

• 1 tbsp olive oil

• 1 large red bell pepper, diced (1 cup)

• 2 cup broccoli florets, in small pieces

• 2 green onions, thinly sliced

• Salt & pepper, as needed

• 4 lightly packed cups baby spinach

• 3/4 cup almond milk or other plant milk

• 2 ½ tbsp corn starch

• 1 tbsp sugar or maple sugar

• 1/4 tsp baking powder

• 1/8 tsp salt and pepper

• 2 tbsp thinly sliced chives

• 2 tbsp chopped parsley

Instructions

1. Position a rack in the lower third of the oven and preheat to 350ºF. Place the par-baked pie crust on a rimmed baking sheet.

2. Heat the oil in a wide skillet set over medium heat. When it shimmers, add the bell pepper. Cook, stirring frequently, until softened, 5 minutes. Add the broccoli and cook for another 5 minutes, until the broccoli is bright green. Stir in the green onions. Add the spinach a few handfuls at a time, season with a few pinches of salt, and stir until wilted, 1-2 more minutes.

3. Meanwhile, place the scramble, almond milk, corn starch, sugar, and 1/8 teaspoon of salt and pepper in a high speed blender or food processor. Blend on low increasing to medium until silky-smooth, 2-3 minutes, scraping down the sides of the blender a few times if needed.

4. Pour the quiche filling into a large bowl, add the cooked veggies and herbs, and stir to combine.

5. Scrape the filling mixture into the parbaked pie crust and smooth the top.

6. Bake the quiche until the filling is slightly puffed, cracked, and set when poked with a fingertip, 40-50 minutes. Let the quiche cool to warm, then cut into wedges and serve.

7. Leftover quiche will keep, refrigerated, for up to 3 days. Reheat in a 350ºF oven or toaster oven for 10 minutes before serving.