Vegan Quiche Tarts with Red Pepper Relish

Quiche is one of those dishes that is perfect for breakfast, lunch or dinner. It’s filling and just warms up the belly. While just about anything can go in a quiche lovely vegan quiche tarts are a great way of adding protein and vitamins to the most important meal of the day when making for breakfast. A little red pepper relish gives just enough zing to the subtle flavors of the quiche. For less carbs feel free to omit the pie crust and spray pan with canola spray, it’s still perfect!

Total time: 1hr 10 minutes
Prep: 15 minutes
Cook: 60 min
Yield: 1 (9-inch) round quiche, 6 servings

2 tbsps olive oil
1 cups sliced button mushrooms
1 cup broccoli florets
1 cup chopped bell pepper (any color works)
1 diced small yellow onion
2 garlic cloves, minced
Salt & pepper to season
6 large eggs
½ cup 1/2 and 1/2
½ cup grated parmesan cheese
2 trays of tarts

Pre-heat oven to 350 degrees F.

Heat a large skillet over medium-high heat. Add olive oil, mushrooms, bell peppers, , onions, minced garlic, salt and pepper. Cook and continue to stir, veggies should be soften. Remove from stove and let it cool while you prepare egg mixture.

In a large bowl, whisk together eggs, and 1/2 and 1/2. When veggie mixture has cooled poor into egg mixture and then into tartlet pan. At this point you can add a little cheese over top for added umph!

Add egg mixture to each tartlet. Feel free to scoop vegetables so no one gets jipped. Bake quiche for 45-55 minutes, until slightly golden brown on top and until a knife inserted near the center of quiche comes out clean and crust is golden brown. Allow to cool for at least 10 minutes before serving. Add of dollop of your favorite red pepper relish in center of tartlet!