JUST Egg Quiche with an all Butter Crust

I almost quit typing this up because I didn’t want to explain blind baking a crust.

I burnt the crust in the photo below, whoopsies!

All-Butter Crust

-Adapted from King Arthur Flour’s All Butter Crust recipe

Ingredients 

-2 1/2 cups (300g) All-Purpose Flour 

-3/4 teaspoon table salt 

-16 tablespoons (227g, aka 2 sticks) vegan butter, COLD (Earth Balance sticks are fine for this)

-1/4 to 1/2 cup (57g to 113g) ice water

Directions

-Combine flour and salt in a large bowl.

-Cut butter into small cubes and toss into the same bowl.

-Put your hands in the bowl and start rubbing the butter between the flour until you get a sandy texture and there aren’t any large chunks of butter left. This motion is hard to describe over text so look up a video if you don’t know what I mean. Or maybe I’ll make a tiktok about it. If there’s a link here then I made a tiktok. You can also just do this in a food processor if you have one.

-Drizzle in the ice water and gently mix with a fork. Don’t use all of it right away. Less is more because the flour needs time to absorb the water. The amount of water really depends on how dry or humid the day is because baking is so fun like that!! When the dough starts to gather and stick in lumps you’re good.

-Turn out onto a lightly floured surface and shape into a square. You’re going to cut the dough into quarters and then stack and press the dough to make flakey layers. This will also help any dry bits moisten up. I literally don’t know how to describe this step so just go to 4:38 on this video and watch Rick do it it’ll take like 15 seconds.

-Rest! Your! Dough! Make this the night before. It needs to rest for at least one hour but overnight is best.

-Preheat oven to 375 (once your dough is ready and done resting).

-After resting, roll out the dough and place in a 9-inch pie pan. Make the edges however you want and then dock the pie with a fork. That just means go around and stab the dough to make little holes.

-Listen. We’re going to blind bake the crust. So technically that means you have to line the dough with parchment paper and fill with baking beads or dry beans. But I’m too fucking lazy to do that half the time. But if you want your quiche to look nice then do that!! Get the beans girl. But if you’re feeling LAZY like I am 90% of the time, I just let the dough hang over the edge of the pie pan, let it shrink during the blind bake, and then trim off the excess.

-Bake for 25 minutes

-After baking be sure to remove the parchment paper and beans before pouring in your filling.

Quiche Filling

Ingredients

-1 full carton of JUST Egg

-1/2 teaspoon garlic powder

-1/2 teaspoon onion powder or one shallot

-1/4 cup vegan sour cream

-1 tablespoon nutritional yeast

-1/2 teaspoon salt

Any combination of two of the following vegetables, as long as you only add in 1 1/2 cups of stuff:

-Chopped mushrooms

-Sliced cherry tomatoes

-Chopped spinach

-Asparagus

Topping

-Vegan feta (I like the Follow Your Heart feta crumbles)

-Fresh parsley

Directions

-Preheat oven to 400.

-Whatever combinations of veggies you picked, sauté them for like 5-10 minutes in some oil to get the moisture out.

-Dump the cooked veggies into a bowl and add all the other stuff including the JUST Egg. Mix.

-Pour into your blind baked pie crust.

-Put into the oven and bake for 25 minutes. After 25 minutes reduce heat to 375 and bake for another 25-35. You’ll know it’s done when you wiggle the pie and the center has no jiggle and there’s no liquid on top.

-Remove and let cool completely.

-Slice and top with vegan feta and fresh parsley.