• Preheat oven to 350°F.
• Cook vegan sausage according to package directions and set aside.
  1 Package Plant Based Sausage (of choice)
• Dice onion and bell pepper.
  1 Small Onion, 1 Bell Pepper
• Heat 1-2 tbsp olive oil (or a generous drizzle) in sauté pan over medium heat.
  1-2 tbsp Olive Oil
• Add onion, pepper, mushrooms, and garlic to hot pan.
  1 Can Mushrooms, 1 tbsp Minced Garlic
• Season with Nature's Seasons or salt & pepper to taste.
  1 tsp Morton Nature's Seasons
• Cook about 5-7 minutes until mixture begins to soften and slightly brown.

Prepare Pie Crust

• If using refrigerated pie crust: lightly spray pie pan with cooking spray, unfold crust, press into pan, and crimp down ends.
  Cooking Spray, 1 Vegan Refrigerated Pie Crust
• If using frozen crust, proceed to next step.

Fill Pie Crust

• Evenly spread vegan sausage and vegetable mixture in the crust.
• Add sun-dried tomatoes (cut into smaller pieces, if necessary).
  ¼ C Sun-Dried Tomatoes
• Shake the JUST Egg container well and pour over the filling.
  1 Container JUST Egg, 16 oz
• Using a butter knife, gently create small gaps in the filling to allow the egg mixture to seep through to the bottom.

Cook Quiche

• Place pan on a baking sheet (in case of spills) and put into oven.
• Cook for about 45-60 minutes until egg mixture is nearly set in the middle.
• If crust begins to brown too quickly, loosely wrap foil around the crust edges.
• Remove from oven and allow to sit about 15 minutes to set the remainder of the way.
• Cut and serve.