MARRY ME QUICHE

I've been making quiche with spinach and sundried tomatoes long before the "marry me" craze arrived. The only change I made with this quiche was to add Italian seasonings and chili pepper flakes. Now it's Marry Me Quiche. **I like to add 1.5 Tbsp garbanzo(chickpea) flour to JUSTEGG before baking because it really helps it congeal. If you don't have chickpea flour, use 2 Tbsp all-purpose flour instead.

INGREDIENTS

1 large shallot, minced

1/2 cup sundried tomatoes in oil, roughly chopped

1 Tbsp oil from sundried tomatoes

3 cloves garlic, minced

1 tsp Italian seasoning

1/8 tsp chili pepper flakes

8 oz baby spinach

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 Premade frozen pie crust(do not thaw)

1/2 cup shredded vegan parmesan cheese

Fresh basil for serving(optional)

DIRECTIONS

1. In a large skillet over medium heat add oil from sundried tomatoes. Sauté shallots until softened, approximately 3 minutes. Add garlic, sundried tomatoes, Italian seasoning, and chili pepper flakes. Continue to cook another minute. Add spinach a handful at a time and continue to sauté until all of the spinach has wilted and most of the liquid from the spinach has evaporated. Remove skillet from heat and set aside.

2. Set 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.

3. Wisk in the non-dairy cream, dijon mustard, salt, pepper(and kala namak if using). Once well mixed, stir in spinach mixture from skillet and most of the vegan parmesan cheese.

4. Place frozen pie shell onto a baking sheet. Carefully pour in JUSTEGG mixture. Sprinkle with remaining vegan parmesan shreds.

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. Sprinkle with fresh basil slivers(optional). Let stand 15 minutes before serving.