Vegan Baked Egg Cups
I used to love quiche - the eggy, custardy filling and the crumbly, buttery crust.
I can't eat traditional quiche because I don't eat eggs, but I do have a silicon muffin baking tray so I got to thinking about a healthy, vegan version of that old fan favorite. The result was wonderful and just so easy.
Into the silicon molds, I added a bit of fresh cilantro and fresh dill on the bottom of the cups. I just added a thin layer and did not fully cover the bottom. You could use basil or parsley or even a bit of tarragon if you prefer.
On top of that I poured Just Egg liquid vegan egg and filled the cups almost to the top.
In the little space that remained, I crumbled in a bit of vegan feta. Again, any sort of non-dairy cheese would do. Even vegan bacon would make a salty, savory addition!
I then baked the cups for 22 minutes at 350 degrees, and then finished them off for another 4 minutes at 400 degrees.
Once cooled, I just popped the eggs out of the mold and I had the perfect lunch, ready to be enjoyed! You can add these to salads, put them on a toasted English muffin, or eat them like a crustless quiche. Whatever you choose, I hope you enjoy!