Here's a lovely meal to make when you don't have a lot of prep time and want something quick, easy, and healthy for dinner. The beauty of this is that it's an individual serving, and you can make as many or as few as you have people (or mini loaf pans). It's great for breakfast, lunch, or dinner. You can use any vegetables you happen to have on hand or in your freezer. Serve alone or with a fresh salad. With Daiya, or your favorite non-dairy cheese. I think that cumin and eggs are amazing together, but you could add any other spices you like.
It's versatile, is what I'm saying. Versatile, foolproof, and delicious.
Crustless Quiche for One
2 eggs, beaten
2 tbsp. soy creamer
1/2 - 3/4 cup sauteed vegetables (I used onions, garlic, red bell pepper, mushrooms, and spinach)
1/4 cup Daiya Vegan Cheese (either mozzarella or cheddar is fine)
Small piece of soy feta cheese, crumbled (if you can't find this, you can just use more Daiya or omit)
1 tbsp. fresh parsley, chopped
Salt and pepper
Pinch of cumin
Preheat oven to 350 F. Spray a mini bread loaf pan with cooking spray.
Sautee the vegetables until tender. (I sauteed the mushrooms separately so they would brown more nicely.) Layer into the bottom of the mini loaf pan.
In a separate bowl, beat together the eggs and soy creamer. Add in the Daiya cheese, soy feta cheese, parsley, salt, pepper, and cumin and stir just to combine. Pour over the vegetables.
Bake at 350 until the eggs are set. The time may vary depending on how big your mini loaf pan is; mine baked for about 35 minutes. Test for doneness by inserting a fork or knife into the top center. Remove from oven and let cool for a few minutes in the pan before removing to a plate to serve. You could also serve right from the oven in the hot mini loaf pan, placed on another plate.