I love quiche. I think it’s incredibly versatile, easy to make, and super yummy! But since I’ve been living a more plant-based life in recent years, I’ve avoided it because I didn’t want to use eggs, and the tofu variety has never really appealed to me. But recently, I discovered JUST egg, a product that I’ve seen on shelves and never fully trusted, but have come to love!

When the pandemic panic started a few weeks ago, grocery store shelves were desperately empty…except for the plant-based sections! So when I saw JUST eggs at my local Sprouts, I decided to give it a shot because I had nothing to lose, and not much else to choose from. And wow, I am so glad I did. I have only tried it in one recipe so far, but it came out so perfectly eggy, that I am excited to experiment with it in all my “egg” dish needs.

I made the quiche for dinner and wanted to use up the remaining veggies in my fridge, so I opted for a Sicilian roasted cauliflower and spinach filling. To make the Sicilian filling, I tossed the chopped cauliflower in some olive oil, garlic powder, onion powder, and salt and pepper. Then I mixed up a sauce of capers, loads of garlic, crushed red pepper, olive oil, fresh parsley, and a little salt and pepper, and I covered the cauliflower. I used my Ninja Foodi to quickly cook the cauliflower, but roasting it would work just as well. I sauteed up some chopped onions, and I chopped up a handful of fresh spinach, as well. I used a premade pie shell, but you could always make your own from scratch if you prefer to go that route. Lastly, for the “egg,” I added a bit of Kala Namak–or black salt, which boasts a sulfur taste that lends itself wonderfully to a true egg flavor. I topped it all off with some vegan parmesan cheese, and baked it for about 50 minutes at 350F.

You can always take some creative license and use whatever ingredients you have or want to create the quiche of your own dreams! But I definitely recommend trying this one out because it is good, good, good!

Sicilian Cauliflower and Spinach Vegg Quiche

• pie crust
• 1 bottle JUST egg
• 1 cup cauliflower, chopped small
• 1 handful fresh spinach, chopped
• 1/4 cup fresh parsley, minced
• 1/2 small onion, chopped
• 2-3 TBSP capers, minced
• 4-5 garlic cloves, minced
• 2 tsp crushed red pepper
• 1-2 TBSP olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt
• pepper
• vegan parmesan shreds (I like the Follow Your Heart brand)
• 1/2 tsp kala namak

1. Parbake your pie crust according to the directions on packaging. Set aside.
2. Preheat oven to 350F.
3. For the sauce, mix capers, garlic, crushed red pepper, parsley, and olive oil. Set aside.
4. Toss cauliflower pieces with a splash of olive oil, garlic powder, onion powder, and a pinch of salt and pepper. If you are using a Ninja Foodi, add a cup of water to the pot, and place in the Cook & Crisp basket. Add the seasoned cauliflower. Close the pressure cook lid, select “pressure cook” at 390F, and cook for 1 minute. When done cooking, quick release the pressure, and open the lid and remove. Take out the crisping basket, so you can pour out the water from the pot. Replace the crisper basket.
5. Spread the Sicilian sauce evenly over the cauliflower, trying to avoid dropping it through the holes of the crisper basket. Close the air frying lid, and select “air crisp.” Set to HI for 10 minutes.
   If you are oven roasting the cauliflower, preheat oven to 400F and lay cauliflower in a single layer on a baking sheet. Cover evenly with sauce. Roast for about 20 minutes. Reduce heat to 350F.
6. While cauliflower is cooking, saute onions in a pan until translucent and browned. Set aside.
7. In a bowl, mix JUST egg with kala namak so it’s well incorporated.
8. In the pie crust, evenly spread the cauliflower mix, onions, and chopped spinach. pour the egg mixture over the pie fillings. Sprinkle with vegan parmesan cheese shreds.
9. Cover with foil. I stick a few toothpicks straight into the pie to keep the foil from touching the surface of the quiche to avoid sticking and losing any of the cheese or egg. Bake at 350F for 40 minutes. Remove foil and toothpicks. Return to oven, and broil for about 10 minutes, until the top bubbles and begins to brown.
10. Enjoy!