Loaded Vegan Quiche with Breakfast Sausage and Bacon

A brunch essential made vegan. Impress your buds with from scratch dough and a plant protein packed vegan quiche using your BE Hive Breakfast Sausage and Bacon!

SERVING:  1 quiche, serves 4-5
PREP TIME: 60 mins
COOK TIME: 50 mins
ALLERGENS: Wheat, Soy

EQUIPMENT: Tart Pan, parchment paper, and something to weigh it down (pie weights, rice, dried beans)

INGREDIENTS: 

For the Pie Crust:
1 ½ c flour
3/4 c vegan butter, cut into ½ inch cubes
¼-½  c ice cold water
Pinch of salt
Pinch of sugar 
1 piece of parchment paper
A bag of dried beans or pie weights

For the Quiche:
6 slices of BE Hive vegan bacon, chopped 
1/4 Package of BE Hive Breakfast Sausage, crumbled
Handful of cherry tomatoes, halved
1 T vegan butter
1 Bottle of Just Egg
½ C Unsweetened, unflavored non-dairy milk
3 scallions
½ c shredded cheddar cheese 
Salt and pepper to taste

INstructions: 

To make your pie crust:
In a large bowl add your flour, salt, and sugar. Next cut up your cold vegan butter into small pieces. Add this to the flour mixture and begin to break up the butter into the flour either using a fork or your hands until you have small pebbles. Add ice cold water and mix to combine, making sure to not over work it.

*Note* this author lovers to dump the crumbly full dough mix onto parchment or plastic wrap and fold the dough into itself to make a cohesive dough

Let this rest in the fridge for 20 mins to get the butter nice and cold again.

Get out your tart pan. Half your dough and save one half for another time! Roll your dough out  You want to get that vegan butter as cold as possible again before rolling your dough out. 

Heat your oven to 375 degrees. Pull out your tart pan, roll out your dough to be larger than your tart pan, place it in and gently push the dough into the pan. Place your pan with dough in the freezer for 20 mins to once again get that butter super cold. Trim the excess dough, dock the crust bottom, add parchment on top and weigh it down with rice or pie weights. 

Bake for 20 mins, take out the weights and bake another 10 mins. Let it cool. 

While the crust is baking, prepare bacon, breakfast sausage and cherry tomatoes by sauteing them in a little vegan butter until browned. Set it aside. 

Mix all your vegan eggs and plant milk with a pinch of salt and pepper.  Place your cooked BE Hive seitan, tomatoes and scallions in the bottom of your par-baked pie dough. Top with egg mixture and cheddar.

Bake for 35-40 mins until the egg is set. Enjoy!