With touch of sage and thyme, these mini quiches are a festive version of the eggy classic.
Serves 12 small quiches
- Phyllo or pie dough (optional)
- 1 12 oz bottle JUST Egg
- 2 Field Roast Smoked Apple Sage Sausages
- ⅓ cup celery, diced
- ⅓ cup yellow onion, diced small
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried sage
- 1 cup Creamy Original Chao Slices, grated
01 / 05
Heat the oven and prep ingredients
Preheat oven to 300°F and spray a 12-cup muffin tin thoroughly with nonstick cooking spray. Crumble or chop the Field Roast sausages into small pieces, then brown the crumbled sausage in a frying pan. Grate the Chao cheese. Dice the onion and celery.
Note: See adjusted baking times below for making a regular size quiche or for a mini muffin pan.
02 / 05
Make the crusts (optional)
If you’d like to include a crust, layer six sheets of premade phyllo dough or roll out a basic pie crust to 1/8-¼ inch thick. Cut the crusts into rounds with a 3 ½ - 4-inch circle cookie cutter and fit them into the muffin tin, crimping the edges to fit. If using phyllo dough, proceed to the next step of the recipe. If using basic pie crust, put a paper or foil muffin tin liner on top of each cup of dough and fill the papers with a few pie weights or dried beans. Parbake the crusts for 10 minutes, then remove the muffin papers and let them cool briefly before pouring in the quiche mixture.
03 / 05
Prepare the filling mixture
Combine the crumbled Field Roast sausages, onions, celery, salt, pepper, thyme, sage and ¾ cup of the shredded Chao cheese in a medium bowl and mix until evenly distributed.
04 / 05
Fill the muffin tins
Fill each muffin cup 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 just over ¾ of the way full. It will puff up only slightly when baked. Sprinkle the tops evenly with the reserved ¼ cup of shredded Chao cheese.
05 / 05
Bake until set
Bake for about 30 minutes or until set (no longer liquid in the center) and the edges are golden brown. Remove from the oven and let them sit for 5 minutes. Carefully remove the quiches from the muffin tin and serve warm, garnished with chopped walnuts and a sprig of fresh thyme.
Note: If you’d like to make these in a mini muffin pan, reduce the baking time to 18 minutes. If making a full-sized quiche in a pie pan, increase baking time to 45 to 50 minutes until the quiche is fully set in the middle. You may want to use a crust protector.
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More about this recipe
What’s more fun than a mini quiche? Whether you’re serving them as an appetizer, at a brunch or just enjoying them as a midnight snack, these bite-size cuties are always a hit. Our mini quiches taste great right out of the oven or served at room temperature.
This easy recipe is low fat and has zero cholesterol. Plus, thanks to the celery, it’s also high in vitamin A, vitamin C and potassium. Even better, you can adapt these adorable little quiches to fit your needs. Do you want a gluten-free or crustless quiche? No problem – just skip the phyllo dough. Want to layer on the veggies or switch the fillings? You go for it, chef.
Whether you’re into saving the planet at your next Sunday brunch or you just want some seriously cute little quiches that taste amazing, we got you. Our unique, eggless egg mixture makes the most decadent quiches of your life. Going plant-based doesn’t mean bidding adieu to brunch favorites like eggs Florentine, quiche Lorraine or French Toast.
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