Vegan Kale and Mushroom Quiche

For the Crust:

1. Preheat oven to 425° F. Grease a standard muffin pan with Country Crock Plant Butter
2. Add flour and salt to medium bowl. Cut in Country Crock with pastry blender or two knives until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
3. Roll dough on lightly floured surface from center to edges. Cut dough into 8 rounds. Press dough into the bottom and up the sides of 8 muffin cups.
4. Line pie dough with aluminum foil or parchment paper, and fill with pie weights. Bake crust until it is dry, about 15 minutes. Let crust cool completely.

For the Kale Mushroom Mixture

1. Sweat onions for about 1 minutes, or until translucent. Add mushrooms and cook until the water has dropped and they start to brown - about 5 minutes. Add kale and saute for another 3 minutes to wilt the kale. Add salt and soy sauce.

Assembling and Baking the Quiche

1. Preheat oven to 300° F.
2. Divide Kale Mushroom mixture and Violife Parmesan into each muffin cup. Pour JUST egg over ingredients, filling each cup about 3/4 full. Add some fresh cracked black pepper to each cup before baking.
3. Bake quiche until JUST egg is set and slightly puffy on top, about 40-50 minutes. I recommend sticking a toothpick in the center of each quiche to make sure they are cooked all the way through (just like you would to check the doneness of a cake).
4. Allow quiche to cool slightly before removing from pan. Serve warm or at room temperature.