Vegan Butternut Squash Thyme Quiche
Hello Quarantinis! As a lover of all things savory especially savory baked goods, I really love quiche. If you're not really sure what quiche is it's a savory super flaky egg custard usually filled with cheese, veggies, and sometimes meat. Its incredibly creamy, silky, and perfect for any time of the day.
It gained its popularity during the 1950s in the US, as a way to make breakfast ahead of time for the whole family with ingredients people (aka wives) already had in their pantries. It later rose to fame as Quiche Lorraine, a simple custard packed full of smoked bacon and cheese. Many will say that American quiche is heavy and far too hearty from the light airy eggy custard it originally intended to be.
For this recipe, I will attempt to land in the middle between the french fluffy, airy quiche and the hearty but also filling american style quiche. Using a magical potion, called Just Egg I will attempt just that!
Ingredients
1 bottle of Just Egg
1 cup of vegan / dairy free cheese (i used Violife Mozzarella Shreds)
1 medium butternut squash
3-4 garlic cloves, minced
1 Vegan Pie Crust Shell (i used Wholly Wholesome Gluten Free crust)
1/2 cup white onion, chopped
1 tbsp dry thyme
2 tbsp olive oil
salt + pepper, to taste
Directions
Roast the butternut squash: Preheat oven to 400 degrees F. Peel and cut the butternut squash into 1/2 inch cubes. In a large bowl, toss the squash with 2 tbsp olive oil, 3-4 garlic cloves (depending on your garlic preference you can do 1-2, onion, 1/2 tbsp thyme and salt + pepper to taste. Spread squash out evenly on a baking sheet and roast for 20 minutes or until it’s cooked through.
Par-bake the crust: Remove pie shells from freezer and thaw, 10 - 20 min. Preheat oven to 400 degrees F. Bake Pie Shell 10-14 min, until gold brown appears around edges.
Prepare your quiche: Once the squash is roasted and crust is baked. Sprinkle some of the vegan cheese on the bottom of the pie crust. Add half of the butternut squash, add more cheese on top and pour half of the Just Egg bottle into the pie crust. Continue adding the rest of the butternut squash and Just Egg bottle. Sprinkle remaining cheese on top!
Bake! Bake the quiche for 60 minutes in 350 degree F oven (see notes below) Let cool for 15-20 minutes (trust me just wait a little bit until it cools down!)
Notes:
- If youre not a fan of garlic: feel free to not add as much garlic as I did. Butternut squash is sweet and delicious without it too.
- Baking with Just Egg can be tricky but it does take way longer than expected especially in the center of the pie. Be patient and let it settle after you take it out of the oven.