These Mini Vegan Quiches are savory, satisfying, and spring-ready — the perfect bite-sized dish for your brunch spread.

Each one is packed with seasonal veggies and layered with our rich, artisan Rebel Cheese — featuring both our Smoked Cheddar and Gruyère wedges for bold flavor in every bite.

These are endlessly customizable, super easy to prep ahead, and guaranteed to impress both vegans and omnivores alike.

INGREDIENTS:

• ½ large red onion, diced
• 1 clove of garlic, minced
• 1 red bell pepper, finely diced
• Olive oil for sautéing
• ½ cup Rebel Cheese Smoked Cheddar, grated
• ½ cup Rebel Cheese Gruyère, grated
• 1 bottle JUST Egg
• 12 sheets phyllo dough (enough for a 12-cup muffin tin)
• Dried thyme, dill, salt, and black pepper
• Optional: fresh herbs, avocado, lemony arugula, and fresh fruit for serving
  
  

INSTRUCTIONS:

Step 1 – Sauté your base
Dice onion and garlic, then sauté in olive oil for 3–5 minutes until soft and fragrant.

Step 2 – Prep your muffin cups
Line each muffin tin with phyllo dough or pie crust, gently pressing to form the quiche “shell.”

Step 3 – Add your cheese
Grate Rebel Cheese Smoked Cheddar and Gruyère, and sprinkle a small handful into the bottom of each cup.

Step 4 – Add veggies
Spoon the onion, garlic, and diced bell pepper into each cup, filling about ⅓ of the way.

Step 5 – Pour your egg mixture
Fill each cup ¾ of the way with JUST Egg. Season with thyme, dill, salt, and pepper. Give each one a gentle stir.

Step 6 – Bake (Part 1)
Bake at 325°F for 20 minutes until the egg begins to set.

Step 7 – Top with more cheese
Sprinkle extra Rebel Cheese on top and bake for another 10 minutes.

Step 8 – Garnish & serveLet cool slightly, then top with fresh herbs. Serve over lemony arugula with sliced grapefruit, cantaloupe, or avocado for a vibrant brunch-ready plate.