Quiche with VeganEgg by Follow Your Heart

I’m still enjoying experimenting with the Follow Your Heart VeganEgg because as I’ve admitted before, I tend to get “committed” (read: obsessed.) It’s been sold out by most retailers, but it should be coming from back to Amazon and Vegan Essentials soon! I’ll be checking regularly with the rest of you, because I know I’m going to run out!

The carton of VeganEgg contains a recipe for quiche florentine, but I wanted to put my own twist on it by using a hashbrown crust and vegan sour cream. This came out even better than my previous tofu quiche texture, and I usually never admit to improvement. I think I could eat this daily for breakfast and never get sick of it. Like a proper Midwesterner, we ate this with ketchup for dipping, because in the Midwest we put ketchup on everything. Or maybe that’s just me and I’m using my location as an excuse. I guess we’ll never know.

I would highly suggest prepping this early by getting your cold water ready, or even preparing your filling and crust the night before if you want to serve it for breakfast.

Ingredients:
• 3 potatoes, shredded
• 4 tbsp neutral oil
• salt and pepper, to taste
• 1/2 medium yellow onion, diced
• 8 ounces fresh spinach, heated for 2 minutes until soft
• 1 tablespoon vegan butter

Filling:
• 4 Follow Your Heart VeganEggs (8 tbsp powder + 2 cups ice cold water)
• 3/4 cup vegan sour cream
• 2 tbsp cornstarch
• 1 tbsp nutritional yeast
• 3/4 tsp salt
• 1/2 tsp kala namak

Directions:
1. Preheat oven to 450°F. Shred potatoes and wrap them in a towel to squeeze out the excess moisture. Oil a cast iron skillet with 2 tablespoons of oil and press the potatoes onto the pan to make the crust. Drizzle with the rest of the oil and sprinkle with salt and pepper. Bake for 20 minutes or until lightly browned. Lower heat to 325°F.

2. Meanwhile, sauté the onion in butter for about 5 minutes over medium heat, until onions are translucent. Remove and heat spinach for about 2 minutes until very soft. Chop spinach and squeeze out any excess water.

3. Combine all the “filling” ingredients in a food processor and blend until smooth.

4. When potato crust is ready, remove from oven and top with onion and spinach, reserving some for topping. Pour filling into crust and sprinkle with reserved spinach and onion.

5. Bake for 50 minutes at 325°F until the top looks solid and lightly colored. Allow to cool for about 10 minutes before slicing. Sprinkle with kala namak for extra eggy flavor.

Tags: breakfast, dinner, food, gluten-free, plant-based, recipe, vegan, vegetarian