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Healthy Quiche made with Big Mountain Foods

A delicious, and healthy quiche made with Big Mountain Foods
Course Breakfast, Dinner, Lunch
Cuisine All-American
Keyword Big Mountain Foods, Healthy, quiche, Sponsored Post, Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings
Author Lynn / Turnips 2 Tangerines

Equipment

  • 9-inch pie plate

Ingredients

  • 1 14.1 oz box (2 count) refrigerated pie crust 1- crust at room temperature as directed on box
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1 shallot, sliced
  • 1 small leek, sliced (white part only)
  • 1 package Brekkie Links (Big Mountain Foods)
  • 1 package mushroom crumbles (Big Mountain Foods)
  • 1 package cauli crumbles (Big Mountain Foods)
  • ½ cup fresh corn-off-the-cob
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup half-and-half or milk
  • 6 eggs sligtly beaten or egg substitute
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded mozzarella cheese
  • sliced tomatoes, optional

Instructions

  • Heat oven to 350°F. Line a 9-inch glass pie plate with one pie crust. Flute the edges. Set aside.
  • Heat oil in a medium skillet over medium heat. Add garlic, shallot and leek. Sauté for 2 minutes. Slice Brekkie Links, add to skillet. Brown slices and break up as much as possible. Add mushroom crumbles and cauli crumbles to the skillet. Sauté for 5 minutes, stirring often. Stir in corn and spinach.
  • In a medium bowl, mix half-and-half, eggs, or egg substitute, salt, pepper and cheese. Spoon vegetable mixture into the unbaked pie shell. Pour egg mixture over the vegetable mixture. Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes and cut into wedges. Serve quiche with tomato slices if using.