Egg Quiche

Indulge in the delightful flavors of a plant-based egg quiche that's both nourishing and scrumptious.

This savory dish from the UPMC Catering Department includes liquid egg, cheese, meatless chorizo sausage, and mushrooms. Baked until golden brown, these muffin-sized quiches are simple to make.

We promise, they'll be a hit with both vegans and non-vegans alike.

What You Need to Make Plant-Based Egg Quiche

• 4 oz. vegetarian chorizo sausage crumbles.
• 2 oz. sliced cremini mushrooms.
• 5 oz. vegan liquid egg.
• 3 oz. vegan shredded cheddar cheese.

How to Make Egg Quiche

1. Preheat oven to 375° F.
2. In a muffin pan, spray with pan release spray.
3. Place ½ oz. sausage and ¼ oz. mushroom in 8 of the muffin inserts.
4. Top with 1- ½ oz. of liquid egg and cheese.
5. Bake for 25 minutes or until egg is set.
6. Serve and enjoy.

Plant-Based Egg Quiche Nutrition Facts

Yield: 8
Portion: 1 serving

• Calories = 85 kcal.
• Carbs = 5.3 gm.
• Protein = 3.4 gm.
• Fat = 6.1 gm.
• % Cal./Fat = 61.3 %.
• Chol. = 0 mg.
• Sodium = 292 mg.
• Fiber/Dietary = 2.0 gm.
• Calcium = 20 mg.