“Mom” remade her famous quiche using Vegan Gourmet Cheddar Cheese Shreds! If you omit the eggs and use an egg substitute suitable for vegetarians or vegans, you will have a wonderful brunch dish for those who avoid dairy and animal products or by-products!
Tiny Green Mom’s Vegetable Quiche Made with Vegan Gourmet Cheddar Cheese Shreds
2 Wholly Wholesome pie crusts
1 yellow bell pepper
1 zucchini squash
2 tsp. freshly chopped dill
10 cage-free, organic eggs
1 cup Vegan Gourmet Shreds – Cheddar Cheese
1 cup plain Soymilk Creamer
Freshly ground black pepper and salt, to taste
Preheat oven to 400 degrees F.
Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.
While crusts are baking, dice and chop the chosen vegetables, set aside. In separate bowl, break the eggs, and add the cheese and soymilk creamer. Stir and set aside.
Once crusts are ready, take them out of the oven. Place half of the vegetable mixture in the bottom of each crust, and pour 1/2 of the egg, cheese and soymilk creamer mixture over the top of each quiche. Sprinkle salt, pepper, and a pinch more fresh sill on the top of each one, if desired.
Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!