This Quick Garden Quiche with an easy phyllo crust is simple and simply delicious! The filling sets beautifully and the flavour is wonderful!
Just a few moments is all it takes to put together a lovely vegan creation!
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| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup finely chopped sweet onion
- 10 stalks asparagus Peel the stems and cut spears off for laying on top. Stems will be cooked with onion.
- 1/4 cup sliced sweet peppers raw
- 1 dozen cherry tomatoes sliced in half
- 1 bottle Just Egg 12 ounces of liquid
- 3 Tablespoons flour
- 1/4 cup plant milk
- 1/4 teaspoon baking powder
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon black salt optional but adds an eggy flavour
- 1/4 teaspoon pepper
- 1/2 cup grated vegan cheese I used Silk grated motz but there are lots of new choices!
Easy Phyllo Crust
- 5-6 sheets phyllo pastry
- 3 Tablespoons melted vegan butter
Ingredients
Easy Phyllo Crust
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Instructions
- Heat oven to 350 degrees F.
- Make phyllo crust, as explained below.
- In a pan with a little butter, fry chopped onions and the finely chopped stems of the asparagus until tender. Leave the peppers, tomatoes, and the asparagus spears uncooked,
- In a large bowl, whisk together the remaining filling ingredients.
- On the bottom of the crust, sprinkle the vegan grated cheese.
- Sprinkle the cooked onion and asparagus bits evenly over the cheese.
- Gently pour filling mixture over the crust.
- Add the tomatoes, peppers and asparagus to decorate and be delicious.
- Bake in 350 degree oven for about 50 minutes or until set. Enjoy!
Easy Phyllo Crust
- Brush a pie pan with a little melted butter.
- Layer your sheets of phyllo, overlapping and buttering between each layer. Don't worry if it is patchy.
- Trim off any excess pastry.
- Brush all exposed dough with butter.
Recipe Notes
Use the basic recipe to create your own combination of deliciousness. I wanted to use as much of the fresh garden goodness as possible! Yes, we are growing asparagus! I would also try cauliflower or broccoli, chopped finely, or add some spinach!
