Collard Green & Sausage Quiche
I turned my holiday leftovers into a deep-dish collard green and sausage quiche using Just Egg and a vegan pie crust. Here’s the recipe:
Ingredients
• 1 deep-dish vegan pie crust
• 1½ cups leftover collard greens, drained & chopped
• 1 cup plant-based sausage, browned
• Diced onion
• Diced colored bell peppers
• 1 clove garlic, minced
• Just Egg (I used about ⅔ of the mixture)
• ¼–½ cup heavy dairy-free cream
• Black salt, onion powder, garlic powder
• Salt, pepper, crushed red pepper (optional)
• Vegan cheese (optional)
Instructions
Pre-bake the crust at 375°F for 8–10 minutes.
Sauté sausage, onions, peppers, and garlic until browned. Add collards and season with salt, pepper, and crushed red pepper if you like heat.
Whisk Just Egg with heavy cream, seasonings, and vegan cheese if using.
Stir in the collard-sausage mixture.
Pour into the deep-dish crust (I only needed â…” of the filling).
Bake at 375°F for 35–45 minutes until set.
Cool 15 minutes before slicing.
Making a delicious collard green quiche, especially a plant-based one, is such a rewarding experience! I often get questions about how to make sure the collards are just right, or what other ingredients work well. So, let me share some of my go-to tips for perfecting your vegan collard green and sausage quiche. First off, getting the collard greens ready is key. While the recipe mentions using leftover, drained collards, if you're starting from fresh, don't skip the step of thoroughly cooking and draining them. I've found that blanching fresh collards first, then sautéing them until tender, and then squeezing out as much excess water as possible, prevents a watery quiche. Nobody wants a soggy bottom! I usually chop them pretty fine too, so they distribute evenly throughout the quiche. This ensures every bite of your collard greens quiche is packed with flavor. For the plant-based sausage, there are so many fantastic options out there now! Beyond the traditional breakfast-style vegan sausage, I sometimes experiment with spicy Italian vegan sausage for an extra kick. And if you're not a fan of sausage, crumbled seasoned tofu or tempeh can also work beautifully, offering a different texture and flavor profile to your collard green quiche. As for the vegan cheese, a good shredded mozzarella or cheddar blend melts wonderfully, but for a tangier, richer note, a sprinkle of nutritional yeast in the Just Egg mixture can give that cheesy depth without actual cheese. Another thing I often do is play around with the seasonings. While the basics are covered, a pinch of smoked paprika can add a lovely smoky flavor that complements the collard greens and sausage so well. Sometimes, I'll even add a dash of my favorite hot sauce directly into the egg mixture for a subtle warmth throughout the entire collard green and sausage quiche. Don't be afraid to taste and adjust! Remember, this is your creation. Serving your collard green quiche is just as fun as making it. It’s fantastic on its own for breakfast or brunch, but it also shines as a light lunch or dinner when paired with a fresh, crisp side salad with a vinaigrette dressing. I love a simple arugula salad with cherry tomatoes. And if you're anything like me, a little extra sprinkle of crushed red pepper flakes or a drizzle of a spicy aioli on top takes it to the next level. This collard green quiche also reheats surprisingly well, making it a perfect meal prep option for busy weeks. Just pop a slice in the oven or microwave, and you have a delicious, satisfying meal ready to go. It’s truly versatile!