Mediterranean Vegetable Quiche| Becel
Introducing a savoury tart so delicious you’ll want to serve it for breakfast, lunch, and dinner. Made with new Becel Plant-based Whipping Cream, this Mediterranean Vegetable Quiche will become a...
Keywords
- Christmas
- Mother's Day
- Entrée
- Side
- pie crust
- JUST egg
- vegan feta
- crust
- quiche
- feta
- sundried tomatoes
- quinoa
- dried oregano
- leeks
- roasted red peppers
- becel plant-based whipping cream
- becel unsalted plant-based bricks
- Becel® Plant-based Whipping Cream
- plant cream
- PLANT-based sticks
Ingredients
- 1 1/2 cups (375mL) flour
- 1/2 teaspoon (2mL) salt
- 1/2 cup (125mL) Dairy-free Becel® Plant Butter - Unsalted, cubed and chilled
- about 1/2 cup (125mL) ice water
- 1 tablespoon (15mL) Becel® Vegan Margarine
- 2 cups (500mL) thinly sliced and cleaned leeks
- 6 large eggs, beaten *
- 1/2 cup (125mL) Becel® Plant-based Whipping Cream
- 1/2 cup (125mL) roasted red pepper strips
- 1/4 cup (60mL) diced sundried tomatoes
- 1 cup (250mL) baby spinach
- 3/4 cup (175mL) cooked and cooled quinoa
- 1/4 teaspoon (1mL) black pepper
- 1/8 teaspoon (0.5mL) dried oregano
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