Vegetable Quiche with Walnut Burger Crumbles

Vegetable Quiche with Walnut Burger Crumbles

Temperatures are on the decrease. It’s time to turn on the oven and bring your baking skills back to life in the kitchen. We’ve got a great way to add a little extra kick of flavor inside a seasonal and warming quiche!


Crust –
1/2 stick cold butter (cut into small pieces)
1 cup flour (can be part whole wheat)
dash of salt
up to 3 tablespoons cold water

Filling –
2 Walnut Burgers (crumbled and browned in a nonstick pan)
Dijon mustard
1/2 cup grated cheddar cheese
1/2 cup grated romano cheese
1/2 cup grated smoked gouda
1 small bunch fresh spinach (sauteed with a bit of olive oil and garlic)
4 eggs
1/4 cup sliced heirloom tomatoes
3/4 cup milk
3/4 cup half and half
Tabasco sauce

To begin, for the crust, use a pastry cutter or 2 forks to cut together the butter pieces and the flour until they are a uniform substance resembling coarse corn meal. Add salt. Then, as you stir with a fork, add the water, 1 tablespoon at a time, until the dough sticks to itself. Then, roll out the dough and form it into a 9 inch pie pan; chill in the refrigerator.

Then, to begin preparing the quiche, brush the uncooked pie shell generously with Dijon mustard, add the Walnut Burger crumbles, and sprinkle cheeses evenly over the top. Add the cooked spinach on top of the cheese. Beat the eggs in a bowl and whisk in the milk, cream, and a touch of Tabasco. Pour over the vegetables. Then, place the sliced tomatoes atop.

Bake for 15 minutes at 425 degrees. Then, lower the heat to 300 and continue baking for 25-30 minutes, until a knife inserted into the center comes out clean. Remove from the oven and let stand 5 minutes before slicing. Enjoy!

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