Would you believe that many of my favorite recipes from my days as a carnivore still get put to good use in my kitchen? When I transitioned to a plant-based diet nearly three years ago, I sifted through recipe cards to find dishes I ate regularly that easily adapted to fit a lacto-ovo-vegetarian menu. Where recipes called for meat, I substituted equal parts texturized vegetable protein made of soy or beans. With seasoning, I’ve found them equally satisfying. Case in point: quiche lorraine, for which I previously used turkey bacon. This vegetarian version uses spinach and a soy-based imitation sausage. Now quiche florentine, it disappears quickly during my running group’s Sunday brunch potlucks and is a family favorite.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
- 2 large eggs
- 1 large egg yolk
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 4 MorningStar Farms Veggie Breakfast Sausage Links (or meat of choice), cooked and crumbled
- 5 ounces frozen spinach, thawed and drained
- 6 ounces Gruyère cheese, grated to make 1 1/2 cups
- 1 frozen pie crust
- 1 plum tomato, sliced
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk eggs. Add milk, heavy cream, salt, pepper and nutmeg and combine. Set bowl aside.
- In another bowl, toss breakfast meat, spinach and cheese to combined.
- Transfer cheese mixture to pie crust and distributed evenly. Pour egg mixture on top. Top with tomato slices.
- Place pie crust on baking sheet and bake for 50 minutes, or until puffed and crust is golden brown. Remove and cool for 15 minutes before serving.
nutrition information for one serving (⅛ of recipe)
16 grams total carbohydrates
22 grams total fat
13 grams protein
1 grams fiber