Unbelievable Vegan Quiche

Unbelievable Vegan Quiche

This recipe from my girl Chef Alina is BOMB!

While I am not Vegan I am allllll about trying new things!



Unbelievable Vegan Quiche


  • 1 unbaked pie crust Regular or Gluten Free
  • 230 g Just Egg egg replacer (1 cup)
  • 230 ml (4oz) full-fat cashew milk (1 cup)
  • 1/4 tsp salt see notes
  • 120 g (4oz) shredded or crumbled cheese (1 cup)
  • 1-2 cups add-ins see notes
  • 1 tsp granulated garlic
  • 1/2 tsp dried thyme (optional)
  • flour for rolling out dough



For The Crust:

  1.  Make the pie dough ahead of time /the night before because it needs to chill in the refrigerator for at least 30 minutes before rolling out and blind baking (next step).

  2. Roll out the chilled dough on a floured work surface. Turn the dough about a quarter turn after every few rolls until you have a circle 12-13 inches in diameter. Roll and wrap dough around a rolling pin then transfer to a 9 to 9 1/2-inch deep dish pie pan.

  3. Unroll dough into the pan then shape into the pan. Trim uneven edges while leaving about 1-inch overhang, and tuck the overhang underneath. Decorate edges as desired.

  4. Freeze dough for 15 minutes or refrigerate for at least 30 min. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.

  5. While the dough is chilling, preheat your oven to 350 degrees.

  6. Partially blind bake your crust -Line the chilled pie crust with parchment paper, heavy-duty plastic wrap, or foil. Fill with pie weights, un-popped popcorn or dried beans. Make sure the weights are evenly distributed around the pie dish. If using plastic wrap, make sure to pull the excess into the middle covering the beans and making sure it doesn’t touch the pan or it will melt.

  7. Bake until the edges of the crust are barely starting to brown, about 13-15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.

For The Filling:

  1. In a large bowl with a whisk or handheld mixer fitted with a whisk attachment, beat the Just egg, cashew milk, salt, and any herbs or spices together until completely combined, about 1 minute.

  2. Starting with your cheese, add the mix-ins alternating between cheese and whatever else you are using. slowly, pour the liquid mixture over the top and let it settle evenly.

  3. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield or foil to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. You can also cool the quiche completely before serving– it’s delicious at room temperature (my personal favorite way to enjoy it.



Read more about this recipe here: https://chefalina.com/unbelievabl-vegan-quiche/

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