quiche.jpg

Mushroom Quiche

Ingredients

  • 1 (9 inch) unbaked pie crust

  • ½ onion, minced

  • 1 teaspoon minced garlic

  • 1 cup chopped fresh FUNJ. oyster mushrooms (we recommend using the caps of blue, pink, or phoenix oyster mushrooms, though feel free to experiment!)

  • 1 cup chopped fresh broccoli

  • 1 ½ cups shredded mozzarella-style plant-based cheese or mozzarella cheese

  • 1 bottle JUST Egg, shaken OR 4 chicken eggs OR 3 duck eggs, well beaten (we highly recommend sanctuary eggs if available — Arbor Farmstead is one supplier in VT)

  • 1 ½ cups plant-based or dairy milk

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ⅛  teaspoon ground nutmeg

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place your pie crust into a 9-inch pie dish.

  3. Whisk together the eggs, milk, garlic, salt, black pepper, and nutmeg in a bowl.

  4. In a separate bowl, mix together FUNJ. mushrooms, onion, broccoli, and half of the cheese together.

  5. Place your mushroom, veggie, and cheese mixture into the crust-lined dish.

  6. Make sure the egg mixture is evenly mixed, and begin to pour it into your pie crust making sure it is evenly spread. Top with remainder of cheese.

  7. Place the pie dish into the oven and bake until the crust’s edge is golden brown, which will take about 35 to 45 minutes. Check with a toothpick or fork — if it comes out clean you can place the quiche out to cool. Cool for about 30 minutes before serving.