• Preheat oven to 350°.
• Prepare vegan sausage according to package instructions and set aside.
  1 Package Vegan Ground Sausage

Prepare Veggie Mixtures

• Dice onion and bell pepper.
  1 Small Onion, 1 Bell Pepper (Choice of Red, Yellow, OR Orange)
• Drizzle olive oil in sauté pan. Add onion, pepper, mushrooms, and garlic to hot pan.
  Drizzle Olive Oil, 1 Can Mushrooms, 1 tbsp Minced Garlic
• Add a sprinkle of Nature’s Seasons (or salt & pepper) to taste.
  Sprinkle Morton Nature's Seasons (or Salt & Pepper)
• Cook about 5-8 minutes over medium heat until mixture begins to soften and slightly brown.

Prepare & Fill Pie Crust

• If using refrigerated pie crust: lightly spray pie pan with cooking spray, unfold crust, press into pan, and crimp down ends.
  1 Refrigerated Pie Crust
• If using frozen crust, proceed to next step.
• Evenly spread a layer of vegan sausage and vegetable mixture in the crust.
• Add your preferred amount of sun dried tomatoes.
  1 Handful Sun Dried Tomatoes
• Shake the JUST Egg container well and pour the mixture into the crust.
  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 cook sheet (in case of spills) and place into oven.
• Cook for about 45-50 minutes until egg mixture is set.
• Remove from oven and allow to sit about 5 minutes.
• ☼ If crust begins to brown too much, put foil around the edges of the crust.
• Cut quiche and serve.