Broccoli-Cheddar Quiche featuring JUSTEGG

Another favorite quiche recipe veganized with JUSTEGG. Broccoli and cheese quiche happens to be my favorite kind of quiche. Adding smoked paprika adds a hint of smokiness that pairs well with the richness of the cheese and the earthiness of the broccoli.

INGREDIENTS

16 oz bottle JUSTEGG

1.5 Tbsp chickpea(garbanzo bean) flour

1/4 tsp baking powder

1 Tbsp dijon mustard

1/3 cup plant-based cream(whipping cream, half & half, sourcream)

1/2 tsp salt

1/4 tsp pepper

Pinch Kala namak (optional)

1/2 sweet/white onion, chopped

2 cloves garlic, minced

2 cups very small broccoli florets

3/4 tsp smoked paprika

1 cup shredded vegan cheddar cheese

1 Premade frozen pie crust(do not thaw)

DIRECTIONS

1. Preheat oven to 350°F.  In a large bowl wisk together JUSTEGG, chickpea flour and baking powder. Set aside for 15 minutes before preceding. This step helps the JUSTEGG mixture to set.

2. In a medium skillet over medium heat with 1 Tbsp olive oil, sauté onions until soft, approximately 4-5 minutes. Add garlic and continue to cook for 1 minute. Add broccoli florets and continue to cook until broccoli softens and onions translucent. Stir in smoked paprika and cook for 1 minute to release aromatics. Remove from heat and set aside.

3. Wisk the non-dairy cream, dijon mustard, salt, pepper(and kala namak if using) into JUSTEGG mixture. Once well mixed, stir in broccoli mixture from skillet and vegan cheddar cheese.

4. Place frozen pie shell onto a baking sheet. Carefully pour in JUSTEGG mixture. Discard any remaining mixture if it doesn't all fit into pie shell.

5. Bake for 45 minutes. Loosely place a piece of foil paper over entire pie. There's no need to tuck the foil paper into the sides, it's just to keep top of quiche from burning. Continue to bake another 10-15 minutes.

6. Remove quiche from oven. Let stand 15 minutes before serving.