1 box Simple Mills Pizza Dough Mix 

2 tbsp apple cider vinegar 

2 tbsp olive oil 

6 tbsp water 

Quiche base 

3 large eggs 

½ cup unsweetened plant based milk 

½ tsp salt 

¼ tsp black pepper 

Broccoli and cheddar quiches 

½ cup chopped broccoli florets 

1 tbsp water 

2 tbsp grated cheddar  

Sundried tomato and sausage quiches 

2 tbsp chopped sundried tomatoes in oil 

1/4 cup chopped cooked sausage 

1/4 cup chopped red bell pepper 

1 tbsp chopped fresh basil 

Asparagus and goat cheese 

5 aparagus stems, chopped 

1 tbsp water 

1/4 tsp lemon zest  

1 tbsp chopped chives 

2 heaping tbsp crumbled goat cheese 

Black pepper (for garnish) 

Microgreens (for garnish) 

PREHEAT your oven to 375 degrees and grease a muffin pan. 

COMBINE the pizza dough ingredients in a large bowl. Stir until dough is formed. 

TAKE 1 1/2 tablespoon from the pizza dough mix and press into each muffin tin, pressing it up the sides. Set aside. 

COMBINE the quiche base ingredients in a bowl. Divide between 3 bowls. 

Broccoli and cheddar quiches 

ADD broccoli florets and 1 tablespoon of water into a bowl. Microwave for 50 seconds to steam. 

CHOP into small pieces and let cool. 

TRANSFER broccoli along with grated cheddar into one of the bowls with the quiche base. Set aside.  

Sundried tomato and sausage quiches 

ADD the sundried tomatoes, sausage, red bell pepper and basil into one of the bowls with the quiche base. Set aside. 

Asparagus and goat cheese 

ADD asparagus and 1 tablespoon of water into a bowl. Microwave for 45 seconds to steam. 

CHOP into small pieces and let cool. 

TRANSFER asparagus along with lemon zest, chives and goat cheese into the last bowl with the quiche base. Set aside.  

DIVIDE the quiche fillings between the prepared quiche bases. 

BAKE for 15-20 minutes or until golden. 

GARNISH with pepper and microgreens. 

NOTE: Feel free to use dairy free cheese and plant based sausage.