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 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4Servings
Author Lynn / Turnips 2 Tangerines
Equipment
9-inch pie plate
Ingredients
114.1 oz box (2 count)refrigerated pie crust 1- crust at room temperature as directed on box
2tablespoonsoil
3clovesgarlic, minced
1shallot, sliced
1smallleek, sliced (white part only)
1package Brekkie Links (Big Mountain Foods)
1package mushroom crumbles (Big Mountain Foods)
1package cauli crumbles (Big Mountain Foods)
½cupfresh corn-off-the-cob
1cupfrozen chopped spinach, thawed and squeezed dry
1cuphalf-and-half or milk
6eggssligtly beaten or egg substitute
¼teaspoonsalt
¼teaspoonpepper
½cupshredded 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.