Garden Sausage Quiche

Courtesy of: Gimme Lean
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Servings: 6
Total Time:


Mushrooms and sausage give a hearty feel to this light and fluffy vegetarian quiche. Using pecans and cheese in place of the typical crust will add a special crunch and flavor that no one will expect. Perfect for a brunch party or potluck.



  • 2 cups finely chopped pecans
  • 2 Tbsp. olive oil
  • 1/2 cup shredded soy based cheese substitute (swiss or sharp cheddar flavor)


  • 2 Tbsp. olive oil
  • 1/2 cup chopped shallot
  • 1 lb. mushrooms (your favorite), thin sliced
  • 4 green onions, sliced thin
  • 1/2-1 jalapeno, seeded and minced fine (optional)
  • 1 lb. Gimme Lean®, sausage style
  • 1 1/2 cups soy milk
  • 6 large eggs, lightly beaten
  • 1/2 tsp. salt
  • 1 tsp. fresh ground peppercorns (mixed is best)
  • 2 Tbsp. finely chopped fresh thyme
  • 1/2 cup shredded, soy-based cheese substitute


  1. Mix all crust ingredients and press on bottom and partly up sides of 2, 9″ or 10″ deep dish pie plates.
  2. Bake at 350º F for 10 minutes.In large skillet over medium heat, sautee mushrooms, shallots and green onions in olive oil for a few minutes until just soft.
  3. Crumble Gimme Lean® sausage into skillet and heat through.
  4. Remove from heat and pour into mixing bowl. Add remaining ingredients, in the order given, and stir to combine.
  5. Very gently (to not disturb the nut crust) ladle the egg mixture into the crusts.
  6. Bake at 350º F until set, 25-30 minutes.