Vegan quiche using Just Egg, asparagus, and Gardein sausage

INGREDIENTS:
Filling:1 bottle Just Egg (12 oz) 1 cup asparagus, chopped 1 package Gardein sausage (or any vegan sausage), cooked and crumbled 1 small onion, finely chopped 1 clove garlic, minced 1 cup unsweetened non-dairy milk (such as almond or soy milk) 1 tablespoon nutritional yeast 1/2 teaspoon turmeric (for color, optional) 1/2 teaspoon black salt (kala namak) for an “eggy” flavor (optional) Salt and pepper to taste 1 tablespoon olive oil
INSTRUCTIONS:
Preheat the oven:Preheat your oven to 375°F (190°C).
Prepare the crust:If using a store-bought crust, follow the package instructions for pre-baking. If making your own, roll out the dough and fit it into a 9-inch pie dish. Pre-bake the crust for about 10 minutes and set aside.
Prepare the filling:In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent (about 5 minutes). Add the chopped asparagus to the skillet and cook for an additional 5-7 minutes, until the asparagus is tender. Add the crumbled Gardein sausage to the skillet and cook until heated through. Remove from heat and set aside.
Mix the Just Egg base:In a large mixing bowl, combine the Just Egg, non-dairy milk, nutritional yeast, turmeric (if using), black salt (if using), salt, and pepper. Whisk until well combined.
Combine the filling with the Just Egg base:Add the cooked vegetables and sausage mixture to the Just Egg mixture. Stir until everything is evenly distributed.
Assemble the quiche:Pour the filling into the pre-baked pie crust, spreading it out evenly.
Bake:Bake the quiche in the preheated oven for 35-45 minutes, or until the filling is set and the top is golden brown. If the crust edges start to brown too much, cover them with foil.
Cool and serve:Allow the quiche to cool for at least 10 minutes before slicing. This helps it set and makes it easier to cut.
TIPS:
Feel free to customize this quiche with other vegetables or vegan cheese if you like.
The black salt (kala namak) adds a sulfurous, “eggy” flavor, but it’s optional if you don’t have it on hand.