Vegan French Breakfast: Mushroom Quiche and Almond Croissants with Seasonal Fruit Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 Vegan Pie Crust (store
• bought or homemade) 2 cups Sliced Cremini Mushrooms 1/4 cup Finely Chopped Onion 1/4 cup Nutritional Yeast 1 cup Cashew Cream 1 tsp Thyme, Freshly Chopped 1 tsp Rosemary, Freshly Chopped 1/2 tsp Salt 1/4 tsp Black Pepper, Ground 3 Almond Croissants (store
• bought or homemade) 4 cups Seasonal Fruit (mix of berries, apples, and citrus fruits) 2 tbsp Lemon Juice 1/4 cup Agave Nectar or Maple Syrup

Instructions

1. a. Preheat oven to 350°F (175°C). b. Roll out the vegan pie crust and line a 9 inch (23 cm) pie dish. Set aside. c. In a pan, sauté mushrooms and onions over medium heat until tender. Season with salt and pepper. d. Add thyme and rosemary, cook for another minute, then remove from heat. e. In a blender, combine nutritional yeast, cashew cream, and half of the cooked mushroom mixture. Blend until smooth. f. Pour the mushroom cashew mixture into the pie crust, spread evenly, and top with remaining mushrooms. g. Bake for 30 35 minutes, or until the quiche is set and golden brown. Remove from oven and let cool slightly. h. Warm almond croissants in the oven at 350°F (175°C) for 5 minutes or until heated through. i. In a bowl, toss seasonal fruit with lemon juice and agave nectar or maple syrup. j. Slice the quiche into wedges and serve alongside warm almond croissants and fruit salad.

Chef’s Insight

To enhance the aroma, add fresh herbs like parsley or basil to the fruit salad.

Notes

Adjust the seasoning to taste, adding more salt or pepper as needed.