Fresh oregano for garnish, or fresh marjoram, parsley, or basil
Instructions
Preheat the oven to 375°F. Blind-bake the pie crust according to directions (if frozen) while you prepare the filling. For a homemade crust, place the dough in the pie dish, and put it in the freezer for 30 minutes to prevent the dough from sliding down After 30 minutes, blind bake the pie dough with pie weights on parchment paper for 15 minutes, then remove pie weights, lightly poke holes with a fork into the bottom of the crust, and bake for 8 more minutes. Let rest on the counter to cool slightly.
Heat a medium saucepan on medium heat for 3 minutes, and add olive oil. Add red onion, saute for 5 minutes on medium to medium-low heat. Add Baby bella mushrooms and green chile, and saute for another 5 minutes, along with garlic and salt. Once most of the moisture has evaporated, stir in kale and saute until softened. Let cool slightly.
In a small bowl, whisk Just Egg, vegan sour cream, nutritional yeast, kala namak, ground turmeric, garlic powder, and onion powder. Stir in half of vegan Cheddar cheese shreds.
Place vegetable mixture on partially baked pie crust in an even layer. Top with remaining vegan Cheddar shreds. Top with Just Egg batter. Scatter vegan Parmesan shreds, top with halved cherry tomatoes. Bake for 25 minutes at 375°F, then reduce heat to 350°F for another 30 minutes or until the middle has set, until firm and golden brown.
Allow to cool for 10 minutes before slicing and serving. Top with fresh herbs.
Notes
You can prepare the crust and par-bake (blind bake) it the day before to save time. If you skip blind baking the crust, it may not be as crisp.Quiche can be served either warm or cold. After the quiche has cooled, refrigerate in an airtight container for up to 3 days.