Sharon Bolden’s vegan quiche recipe

Sharon Bolden prepares meals Panamanian-style, which is to say she doesn’t use measurements or follow recipes. She likes to elevate colors in the meals she cooks.

“Central American people love color. It is a natural extension of our culture. I also like the freedom of creating my own concoctions. I don’t like to be bound by rigidity. Once you try this method of cooking, I think you will prefer it over the stiff style of cooking according to someone else’s strict guidelines,” Sharon said.

Cooking without rules is freeing by Sharon’s standards. She encourages you to give her free-hand method of cooking a try.

Ingredients

• Just Eggs vegan product (3 tablespoons is equivalent to one chicken egg)
• vegan cheese or nutritional yeast (your choice)
• raw fresh spinach roughly chopped
• raw red bell peppers finely diced
• other colorful veggies of choice (finely chopped or diced); good choices are tomatoes, carrots, spring green onions, and — if you are not low FODMAP — garlic and red onion

Spices/Herbs (to taste)

• Cumin
• Adobo
• Salt and pepper

Directions

Toss everything together in an oven-safe springform cheesecake pan and bake at 350F for 45-60 minutes, depending on your oven and how firm you like your quiche.

The cheesecake pan makes it easy to remove the quiche to serve onto a plate. Or you can bake the quiche in individual-serving-sized ramekin dishes and serve the quiche straight from the oven in the small ramekin.Keep it simple.

Enjoy a healthy, easy vegan dish alone or with people you care about.And remember to give thanks for the nourishment of your body, mind, and spirit.