I modified this quiche recipe from the Spooky Vegan:
1 pre-prepared vegan pie crust (Marie Calendar’s frozen crust is vegan)
4 Follow Your Heart VeganEggs (8 tablespoons VeganEgg powder + 2 cups ice cold water)
1/4 cup soy milk (or non-dairy milk of your choice, unsweetened)
1 tsp onion powder
1/2 tsp garlic powder
1 teaspoon Kala Namak black salt (optional)
2 Tablespoons nutritional yeast (optional)
1/2 cup Nacheez (any flavor)
2 small cans chopped chilies (like Jalapeno or Ortega chilies), drained
1/4 cup Betty Crocker Bacos soy bacon pieces (optional)
1/2 cup shredded vegan cheese (I like using Daiya cheddar and mozzarella)
Pre-heat the oven to 425 degrees Fahrenheit.
Remove your vegan pie crust from the freezer to allow it to thaw a bit on the counter.
Using an immersion blender or whisk, mix VeganEgg powder and ice cold water until thick and frothy. Stir in the soy milk, spices, nutritional yeast and Nacheez. Mix to combine. Add chopped chilies and stir everything together. Pour into the vegan pie crust filling up to the edges.
Put on a cookie sheet in case it boils over.
Bake in the oven for 30 minutes. Sprinkle the shredded cheese on top. Put back into the oven for another 10 to 15 minutes.
Check to see if the quiche is done by sticking a toothpick in the middle – if it comes out clean and the quiche seems firm, you’re done! If the mixture is still wet and the toothpick comes out gunky, stick it back in the oven for a bit more time.
Once done, allow the quiche to cool on the counter for about 10 minutes. Slice and serve!