My family’s Christmas morning breakfast tradition includes 3 things: Spinach Quiche, Whiskey Cake, and lots of coffee. We’ve been working to modify some family recipes to accommodate the egg allergy which presented this year. Sometimes we use ground flax (pancakes), sometimes we use chia seeds (meatballs), sometimes we leave the eggs out entirely (lasagna) and sometimes we use Ener-G egg replacer.
This past weekend, I experimented with an eggless quiche. The original recipe is from the Ener-G site, although I made a few changes. I didn’t want to bother with a crust, and I changed the vegetables since I don’t really like peppers. Although this recipe still has a lot of saturated fat, I tried to cut back in a few places by using light cream and reduced fat cheese.
The consensus was that the dish was edible, but it wasn’t quiche. The texture was off, and it lacked flavor. However, I was impressed with the volume created by mixing the egg replacer with cream and milk. The recipe needs some major changes, but the product works. Now the big question, is there time for another breakfast experiment before Santa arrives? Stay tuned for Take Two!
Eggless Vegetable Quiche
1 onion, peeled and chopped
1 c. cherry tomatoes, halved
1 (4 0z.) can mushrooms, drained
8 oz. reduced fat cheddar cheese
3T + 1t Ener-G egg replacer
8 oz. light cream
2/3 c. milk
Place onion, tomatoes, and mushrooms in the bottom of a 10″ pie plate coated with cooking spray. Reserve 1/2 c. cheese, and spread the remaining cheese over the vegetables. In a large bowl, beat egg replacer, cream, and milk with a hand mixer until foamy. Scrape sides of bowl as needed. Pour mixture into pie plate. Top with remaining cheese. Bake at 375F for 35-40 minutes. Allow to set for 15-20 minutes before cutting.
-Adapted from Ener-G