Vegan Quiche

Broccoli and Vegan Sausage "Egg" Filling Accompanied by Flaky Crust

Link to Recipe Video:

https://youtu.be/j5UEUw8tYYA

Ingredients

“Egg” Filling

1 Tablespoons Olive Oil

½ Shallot, Small Chopped

1 cloves garlic, Minced

½ Fresno Chili, Minced

1 Vegan Sausage (Field Roast Italian Garlic and Fennel), Crumbled

1 Small Crown of Broccoli, Chopped

2 oz Vegan Cheddar (¼ block Daiya Cheddar Style Slices), Julienned

12 oz Just Egg (1 bottle)

1 Tablespoon Unsweetened Milk Alternative (I used soy milk)

Salt and Pepper to Taste

Crust

1 ¼ Cup flour

4 oz Unsalted Butter (Miyoko’s Unsalted Butter)

½ Tsp Salt

¼ Cup Ice Water

Procedures

Pie Crust Dough

In a large bowl, combine the 1 ¼ cups of flour and ½ tsp of salt. Add the 4 oz of vegan butter and toss to coat all the cubes of butter completely. Using your fingers, squish each butter cube into flat disks while continuously tossing the butter in the flour to keep them well coated. Keep squishing the butter until all the pieces are about the size of blueberries.

Make a well in the center of the bowl and add a ⅛ cup of cold water to the center. Toss the flour mixture with the water to hydrate. Break up any clumps of dough that form with your hands. Add more cold water as needed to hydrate the dough completely (I ended up using just ¼ cup cold water).

Once the dough is not crumbly or dry and not wet or sticky the dough is ready and fully hydrated. Form the dough into a ball and wrap in plastic wrap tightly. Place the dough into the fridge and let chill for at least one hour.

Filling

While the dough is chilling, make the filling. Heat a large sauté Pan over medium high heat. Add a tablespoon of olive oil to the pan. Once the pan is hot, add the shallot and sauté. Season with salt and pepper and continue to cook until the shallot is translucent. Add the garlic and Fresno chili and cook until fragrant; about 30 seconds.

Add the crumbled vegan sausage and cook until the sausage is lightly browned. Add a tablespoon or two of water to the pan if things start to stick too much. Add the broccoli and cook until it darkens in shade and just starts to get slightly tender.

Turn off the heat and place the filling into a clean bowl. Let it cool down until it comes to room temperature before covering and putting it into the fridge to chill.

Par Bake the Dough

Once the dough is finished chilling, remove it from the fridge. On a clean and lightly floured surface, roll the dough out about 1 inches wider in diameter than the tart dish (I used a 9 inch pie dish, so I rolled my dough out to have a 10 diameter). Drape the dough over the pie dish and then lift the edges of the dough to set it flush to the pie dish. Once the dough is fitted neatly into the dish, place the dish and the dough into the fridge to chill for 10 minutes. Place a large baking sheet on the middle rack of the oven and preheat the oven to 425 degrees Fahrenheit.

Once the dough has chilled, cut the excess dough off so the dough fits the pie dish nicely. Use a fork to dock the bottom and sides of the dough. If the dough is starting to warm up again, place it back in the fridge for another 10 minutes.

Remove the pie dish from the fridge and cover the dough with a large sheet of parchment paper. Pour pie weights or white sugar into pie dish over the parchment paper. Place the pie dish in the oven on the preheated baking sheet and bake for 17 minute or until the edges of the dough are slightly golden.

Remove the pie from the oven and remove the pie weights (or sugar) and the parchment paper. Place the pie dish back into the oven and bake the crust for another 3 to 5 minutes or until the bottom of the crust is dried out and starting to brown slightly. Place the crust to the side to cool while assembling the filling.

Assembling the Quiche

In a large bowl, add the “Just Egg”, milk alternative, salt, and pepper. Whisk vigorously to combine. Add the vegan cheese, broccoli and vegan sausage filling to the bowl and mix well to fully incorporate.

Pour the filling into the par baked crust. Place the quiche into the oven and bake for 40 to 45 minutes. If the crust begins to brown too much before the quiche is done baking, wrap foil around the exterior of the quiche to protect the crust. The foil will help stop the crust brown more.

After the 40 minutes has elapsed, check the quiche. It should not giggle when you shake the pan and the top should be dry and firm to the touch and lightly golden. Remove the quiche from the oven when it is fully cooked through. Place it on a cooling rack and let it cool completely. Serve slightly warm or at room temperature and enjoy.