Vegan Easter Quiche

by Silvia Nagy-Ryan



  • 1 ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup vegan butter
  • 2 tbsp oil
  • ¼ cup non-dairy milk (or more if needed)




  1. Preheat oven to 350°F.
  2. Add all ingredients to a bowl and combine until everything is mixed together. Form into a ball and roll out on a floured surface. If needed, use a towel to flip the dough into a pie dish. If you end up having some holes don’t worry, just move some of the dough around.
  3. Press down into the pie dish, pierce crust with a fork. Bake for 10 minutes while making the filling.


  1. Saute shallots for 5 minutes or until golden.
  2. Add kale and cook for another 2 minutes. Set aside.
  3. Make eggs by mixing powder, water, and milk until you have a smooth mixture. Add in cheese.
  4. Remove pie dish from oven, add shallot/ kale mix then pour egg/ cheese mix on top.
  5. Lower heat to 325°F. Bake for 55 minutes.

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