Momma Parrott’s Breakfast Quiche for Vegetarians

“Anyone who has a vegetarian in their home knows the serious quest to recreate every dish, be it entree, side, or dessert, without meat in it but perfectly tasteful while providing needed nutrients. I make this breakfast quiche, and even nonvegetarians rave about its light consistency and full flavors. I don’t use measuring tools, so I can only hope this works for you, too!” by Momma Parrott.

Key components The crust is a storebought, refrigerated rolled pie crust. Place unrolled pie crust in a quiche dish or pie plate. Fold over the edges and make a fluted edge with finger tips. Make it pretty by pinching and pushing the edge: Place your index finger on the inside edge of the dough, pushing outward, while using the thumb and index finger of your other hand to pinch the dough around it, forming a “V” or wavy shape.

No need to bake it prior to filling it with the egg mixture. It will come out flaky and tender.

Preheat oven to 350°F. Filling: A savory custard made from -6 eggs -about 3/4 cup cashew milk or low fat milk, and/or cream.

-Salt -Pepper In a large bowl, whip with a fork or whisk well the eggs, milk, salt, and pepper.

Add-ins: I typically add: -2/3 cups grated cheese (like Gruyère, Sharp Cheddar, Pepper Jack, or Smoked Gouda). You can combine the cheeses you favor.

-1/2 cup finely diced onions (red onions not preferred) -1/3 cup finely diced sweet red, orange, or yellow bell pepper -1 cup finely diced spinach (optional) Combine the add-ins into the custard (eggs and milk mixture). Whip manually, again, just a little to keep eggs and milk mixture fluffy.

Pour mixture slowly in two phases to make sure your add-ins are distributed evenly. Pour into the already prepared pastry dish and place in center rack. Bake for 50 minutes, but check for doneness by inserting a wooden skewer in the center after 45 minutes. Check again at 50 minutes. Adjust time if needed but make sure wooden skewer comes out clean.

Crust should be golden brown and the top of the quiche should be light with small, lightly golden patches.

Remove from oven. Best served hot.

Note: this quiche can be accompanied by 6” vegetarian well-seasoned sausage that can be cooked in the air fryer for 14 minutes, turning halfway through the time.

Leftovers can be refrigerated, reheated, and eaten the following day.

Bon appétit!