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Pumpkin, Sage, and Provolone Quiche

Recipe Courtesy of: Spork Foods

Pumpkin Ingredients

  • 2 cups fresh pumpkin, peeled and diced
  • 2 teaspoons neutral tasting oil
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon garlic powder
  • Dash sea salt

Filling Ingredients

  • (2) 9-inch vegan frozen whole wheat pie crusts
  • ½ cup, plus 2 tablespoons VeganEgg powder, dry
  • 3 cups ice-cold almond milk
  • ½ teaspoon sea salt
  • ½ teaspoon lemon pepper
  • 2 tablespoons fresh lemon juice, plus zest of ½ lemon
  • ¼ cup fresh sage, finely chopped, plus for garnish
  • 2 cloves garlic, finely chopped
  • 5 slices Follow Your Heart Provolone Cheese, diced


  1. Pre-heat oven to 375°F.
  2. Line a walled baking sheet with parchment and add pumpkin. Toss to coat with oil, lemon pepper, garlic powder and sea salt. Roast 15 minutes to soften. Set aside.
  3. Poke pie crusts with fork.  Add empty crusts to walled baking sheet and bake 8-10 minutes. Set aside.
  4. Meanwhile, to a mixing bowl or blender, add VeganEgg powder, ice-cold almond milk, sea salt, pepper, lemon zest and juice. Whisk until uniform and slightly thickened, about 1 minute.
  5. Remove warm crusts from oven and add pumpkin, 3 tablespoons sage, garlic and half of cheese to each crust. Pour in VeganEgg mixture evenly into each crust. Top with remaining tablespoon sage and cheese.
  6. Bake about 32-35 minutes, or until firm and golden on top. Cool slightly before serving.

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