- Not Too Tricky
- 15 minPreparation
- 45 minCooking
- 60 Total TimeTotal Time
A buttery pastry crust, a savory baked custard studded with meaty Impossible™ Sausage Made From Plants, all tied together with fresh spring onions and tasty cheddar cheese. A perfect breakfast, lunch or dinner meal!
Check out the recipe ingredients to build your shopping list!
- 14 oz Impossible™ Sausage Made From Plants or 8 Impossible™ Sausage Patties Made From Plants
- 1-9" pie shell
- 5 eggs (or equivalent of plant-based eggs)
- 8 scallions, divided
- 3/4 Cup shredded cheddar (or sub plant-based cheddar)
- 1/2 Cup heavy cream (or sub oat milk)
- 1 Tablespoon butter (or sub plant based butter)
Bake the crust
At 375°F, blind bake the pie crust by laying a sheet of parchment paper over the raw pie crust and weighing down by filling with pie weights or dry beans. Bake for 10-15 min or until edges of pie crust are light brown. Set aside to cool completely and remove the weights and parchment.
Cook the Impossible Sausage
Dice 6 scallions. For Impossible Ground Sausage: preheat skillet to medium heat, add butter, scallions, and then crumble sausage into pan and cook for 2-3 minutes, breaking further into pieces if needed with a spatula. Cook until Impossible Sausage is nicely browned, and set aside to cool completely. For Impossible Sausage Patties: preheat nonstick skillet over medium heat. Place frozen patties in the skillet, and cover. Cook 2 minutes per side for approximately 4 minutes total or until hot, and remove from pan. Work in batches as to not crowd the pan. Chop into pieces, add back to the pan with butter and scallions, and sauté until combined. Set aside to cool completely.
Mix the Base
In a medium bowl, add eggs, shredded cheddar, and heavy cream. Whisk together until fully incorporated. Add in cooled Impossible Sausage & scallion mixture.
Bake the Quiche
Pour over mixture into cooled pie shell. Bake at 375°F for about 20 minutes or until center of the quiche is set and the top is golden brown.
Serve and Enjoy
Allow to cool for 10-15 minutes before slicing. Use remaining 2 scallions cut on a bias (at an angle) to garnish sliced quiche. Enjoy!