Fill with broccoli, sweet potato and whatever nutritious vegetables you have on hand.
Makes 24 bitesbites
- 1 12oz bottle JUST Egg
- 1 cup onion, diced small
- 1-2 teaspoon garlic, minced
- 1 ½ cups broccoli, chopped small
- ½ cup sweet potato, shredded
- 2 tablespoons fresh parsley, minced
- ¾ cup shredded, plant-based cheddar cheese (optional)
- ½ teaspoon salt
- Freshly ground pepper
- Extra virgin olive oil
01 / 04
Heat the oven and prepare panpan
Preheat oven to 350°F and lightly grease a 24-count mini muffin tin, or line with baking cups. See cooking times for different pans below.
02 / 04
Heat some olive oil to sauté onion, garlic, broccoli and sweet potato until softened, 4-6 minutes. Remove from heat. Once cooled, combine with salt, pepper, parsley and ½ cup of the shredded cheese.
03 / 04
Fill the muffin tinstins
Fill each muffin cup about ½ of the way with filling mixture. Shake the bottle of JUST Egg well, then pour it over the fillings in each muffin cup until ¾ full. It will puff up only slightly when baked. Sprinkle the tops with a bit of the reserved shredded cheese.
04 / 04
Bake until setset
Bake for 10–12 minutes until set (no longer liquid in the center) and the edges are golden. Remove from the oven and let them sit for 5 minutes. Use a small, sharp knife to loosen and remove the quiches from pan. Serve warm or at room temperature. Store in the fridge for up to 2 days.
Mini muffin pan: 10-12 minutes
Standard muffin pan: 12-15
Pie pan: 15-18 minutes
Note: Substitute with any preferred veggies. We also like adding roasted butternut squash, chopped spinach and mushrooms.
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