• Preheat the oven to 350°F.
• Rinse and slice the zucchini into even slices ⅛- inch thick for even cooking.
  2 medium (340g total) Zucchini

Prep the zucchini.

• Sauté Zucchini. Add 1 teaspoon of oil to a skillet over medium heat. Sprinkle in ½ teaspoon of salt. Add the zucchini in single layer without overcrowding the pan. Do not cover with lid. Let cook undisturbed for about 1 or 2 minutes. Stir occasionally, being careful not to burn. Reduce the heat and continue cooking for an additional 5 minutes, stirring occasionally.
• Drain excess moisture. Transfer the zucchini to a paper towel lined plate to absorb moisture. Sit aside.

Make the filling.

• In a large bowl, add 7 ounces of JUST Egg mixture. Mix in 1 tablespoon of Italian seasoning, ¾ teaspoon of salt, ½ teaspoon dried basil, ½ onion powder and ½ teaspoon of ground black pepper. Set aside.
  7 ounces (198g) Just Eggs liquid egg substitute , ⅓ cup (33g) Vegan Shredded Mozzarella Cheese, 1 tablespoon (5g) Italian Seasoning, ½ teaspoon onion powder , ½ teaspoon Dried basil, ¾ teaspoon Salt , ½ teaspoon ground black pepper

Assemble the quiche.

• Add ⅓ cup of shredded vegan cheese evenly to the bottom of the pie crust. Gently pat top of zucchini dry. Add zucchini to the JUST Egg mixture then pour into crust.
  1 9- inch refrigerated pie dough

Bake.

• Place the quiche on baking sheet to catch any potential overflow in oven and bake for 75 minutes.
• Let cool for 10 minutes before slicing. Serve warm or at room temperature. It’s delicious hot from oven or served cold the next day. Serve with a side of fresh fruit, breakfast potatoes or vegan bacon.