Quiche with Zucchini Crust
Our zig-zag zucchini is helping bring Summer to a close with a podium finish in flavor!
Twice a week Francois and I pay a visit to our favorite local farmers to keep up with the fresh seasonal offerings. The yellow and green colors of squash never fail to make a dish pop. Our dish of the day is a savory vegan quiche with a zucchini crust that’s inspired by timelessly-delicious jalapeno poppers (those deliciously spicy appetizers filled with gooey cheese that are regretfully NOT vegan).
The quiche filling is made from vegan cream cheese, eggs, cashews, and jalapenos. I recommend making mini quiches, but this recipe also works in a gratin or regular quiche pan. Prepare them to be as spicy as you dare — two large jalapenos for me achieved a victorious flavor!
Preheat the oven to 350˚
Prepare the muffin tin or quiche pan by lightly oiling the surface.
Roast the zucchini – On a parchment line sheet, spread the zucchini slices. Bake for 12-15 minutes to soften the slices. Remove from the oven and let cool. Press the slices into the muffin tin to create the crust, cutting and overlapping the slices as necessary to fit the bottom and sides.
Make the filling – In a high speed blender, add the Just Egg, vegan cream cheese, soaked cashews and flour. Blend on high until smooth. Fold in the minced jalapeno and season with salt and pepper. Pour into the prepared muffin tin.
Bake for 20-25 minutes until the filling is set. Let cool for 10 minutes then invert. Serve with a green salad and a crusty baguette.
makes 12 mini quiche or one large quiche
nonstick baking spray
- 2 large zucchini, thinly sliced lengthwise on a mandoline
- 12 oz Just Egg
- 7 oz vegan cream cheese – I like Violife just like original cream cheese
- 3 oz raw cashews, soaked in hot water for 20 minutes and drained
- 3 tbsp flour
- 2 large jalapenos, minced
- salt and pepper to taste