• 1 cup (100 g) of Les Brutes TVP, rehydrated
• 6 eggs
• ½ cup of milk (or unsweetened plant-based beverage)
• ½ cup grated cheese (optional)
• 1 small onion, finely chopped
• 1 clove of garlic, minced
• ½ zucchini, grated (optional)
• 8–10 cherry tomatoes, sliced
• 2 tablespoons of chopped fresh parsley
• A few sprigs of fresh thyme
• Salt and pepper, to taste
• 1 tablespoon of olive oil

1. Rehydrate the PVT (Plant Protection) The Brutes
   In a bowl, cover the TVP with hot water or broth. Let it soak for 10 minutes, then drain well and squeeze out the excess water.

2.Sauté the onion and garlic
In a pan, heat the olive oil. Add the onion, garlic, and rehydrated TVP. Season with salt and pepper, and add a little thyme. Cook for 3–4 minutes to develop the flavor.

3.Prepare the quiche
In a large bowl, whisk the eggs with the milk. Add the cheese (if using), grated zucchini, TVP mix, parsley, salt and pepper. Mix well.

4. Assemble
Preheat oven to 375°F (190°C).
Lightly grease a muffin tin.
Divide the mixture among the cavities. Place 2–3 slices of cherry tomatoes on top of each mini quiche.

5.Cooking
Bake for 18 to 22 minutes, until the quiches are set and lightly browned.

6. Finishing
Let it rest for 5 minutes before unmolding. Garnish with fresh parsley and thyme.