Garden Herb & Vegetable Spiral Quiche


  • 1 9-inch vegan pie crust, thawed according to package
  • 1 package Follow Your Heart Garden Herb Slices
  • 1 orange carrot
  • 2 purple carrots
  • 2 zucchini
  • 6 level tablespoons Follow Your Heart® VeganEgg
  • 1 ¼ cup ice-cold water
  • ½ cup ice-cold soymilk, or other non-dairy, creamer
  • 3/4 teaspoon sea salt, plus dash
  • ½ teaspoon finely ground black pepper, plus dash
  • 2 teaspoons fresh thyme, finely chopped


  1. Preheat oven to 400°.
  2. Poke crust with fork and bake empty, for about 10 minutes or as directed on package. Set aside.
  3. Meanwhile, using a vegetable peeler, peel carrots and zucchini into long thin ribbons, going all the way through vegetables.  Set aside.
  4. Cut each slice Follow Your Heart Garden Herb Slices into thirds, creating rectangular strips. Set aside.
  5. In a mixing bowl, measure VeganEgg™ powder. Add ice cold water and creamer, sea salt, pepper, and fresh thyme. Whisk until smooth and uniform. Set aside.
  6. Coil vegetables and cheese in spiral shape, starting with a tight coil for center of quiche.  Alternate with different colored carrots, zucchini and a few slices of cheese, building from center of crust towards edge. Sprinkle with dash sea salt and pepper.
  7. Reduce heat to 350°.
  8. Pour VeganEgg mixture on top. Bake until firm, about 50-55 minutes.

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