The EASIEST vegan quiche with Just Egg and a premade pie crust. Just Egg quiche is creamy, fluffy, 'cheesy', tastes just like egg, is endlessly customizable, and is perfect for brunch, lunch, & the holidays - room temperature or warm!
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The Easiest Vegan Quiche Recipe: Just Egg Quiche
In years gone by, recreating egg and dairy-heavy dishes in a vegan format was an art form that required LOTS of experimentation. These days, though, vegans (and anyone catering to vegans) are practically spoiled for choice with vegan alternatives that have made it easier than ever to recreate non-vegan favorites!
Whereas traditional quiche recipes usually contain eggs, cream/milk, and cheese, this easy eggless quiche recipe uses pre-made and packaged vegan cheese, cream, and my favorite vegan egg replacer: Just Egg.
It's 100% soy-free (if that matters to you) and does a truly impressive job of emulating a regular quiche's creamy, fluffy texture (in look, cooking, and taste). It even contains similar protein levels to eggs. Perfect for pulling together vegan quiches, frittatas, omelettes, easy vegan Just Egg French toast, and more.
It's also SO simple! Just stir the Just Egg mixture, add the fillings to the crust, pour over the 'egg,' and bake! Best of all, once you know the egg-to-filling ratio, this easy vegan quiche recipe is endlessly customizable and a perfect way to clear out the crisper drawer. Keep reading for my favorite options!
The Ingredients and Substitutes
Other Vegan Quiche Filling Options
Once you know the egg-to-filling ratio of this quiche with Just Egg, it's so easy to customize this Just Egg vegan quiche in endless ways.
- Vegetables: Boost this easy vegan quiche recipe with your choice of veggies.
- Mushrooms (cremini, baby Bella, etc., thinly sliced and sautéed)
- Spinach (sautéed)
- Leek (thinly sliced and sauteed)
- Bell peppers (sautéed/roasted and diced)
- Broccoli/cauliflower (steamed, small florets)
- Asparagus (steamed/blanched, 1-inch pieces)
- Sweet potato (or butternut squash/ pumpkin, roasted/ steamed)
- Olives (any color, sliced)
- Peas/corn (canned or frozen)
- Caramelized onion
- Seeds: Boost the texture and nutrients in this Just Egg quiche with lightly toasted pine nuts, pumpkin seeds, or sunflower seeds.
- Smoked paprika: To enhance the smokiness, add a dash of smoked paprika.
- Kala namak: Aka Indian black salt - just a little of this helps further enhance the quiche's 'egginess' thanks to its sulfur smell/flavor.
How to Make Just Egg Quiche
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, preheat the oven to 350F/175C. Meanwhile, in a medium bowl, combine the Just Egg, vegan cream, Italian seasoning, and black pepper, mix well, and set aside.
Step 2: Then, prepare the vegan quiche fillings by thinly slicing the onion and zucchini, halving the tomatoes, and roughly chopping/ribboning the basil.
Step 3: Spread half the vegan cheese across the base of the pie crust and top it with the tomatoes, zucchini, onion, vegan bacon, garlic, and basil.
Step 4: Slowly pour the vegan egg mixture over the fillings and sprinkle over the remaining vegan cheese.
For extra flavor depth, first, sauté the garlic and onion until lightly browned.
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Step 5: Transfer the Just Egg quiche to the oven to bake for 30-40 minutes, until it's golden on top and the Just Egg mixture has set. Finally, remove the vegan quiche from the oven, allow it to sit for 10 minutes, slice, and serve.
Test it by shaking the pan or inserting a toothpick/knife into the center. If the middle is watery, return it to the oven for 5 minutes and check again..
Pro Recipe Tips
- For extra egginess: Add a pinch of kala namak.
- Spread the fillings evenly: Then carefully pour the vegan egg mixture over them so they don't move around too much.
- Experiment with add-ins: There are plenty of ways to adapt the recipe. Follow the guidance on ingredients to pre-cook, though, so you don't end up with a watery vegan quiche.
FAQs
Just Egg is a plant-based egg replacer made primarily from mung beans (with water and turmeric) that looks, cooks, and tastes similar to regular eggs (and even contains similar amounts of protein!).
While Just Egg is technically a processed ingredient and includes several (less than 2%!) additives/thickeners (needed to help it mimic chicken egg), its main ingredients are Mung Bean Protein Isolate and water.
It also contains 5-6 grams of protein per serving (compared to a chicken egg 6 grams), 69% less saturated fat than chicken eggs, and zero cholesterol.
Bake it in a well-oiled pie dish OR check out our Just Egg frittata recipe.
What to Serve with Quiche?
Enjoy a slice of this Just Egg frittata as part of a delicious breakfast, brunch, or lunch/dinner spread with:
- A small portion of soup and bread (crusty bread, rolls, or focaccia)
- A light leafy green salad or shaved Brussel sprout salad with a bright vinaigrette
- Other light side salads, like a cucumber tajin salad or coleslaw
- Steamed/roasted veggies like this garlic herb oven roasted vegetables recipe or broccoli, Instant Pot green beans, air fryer asparagus, etc.
- Roasted potatoes, potato salad, or a potato hash
Storage Directions
Store: Allow the vegan frittata to cool, then store the leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze: Though Just Egg doesn't recommend it, I've found it freezes wonderfully for up to 3 months. Freeze whole or sliced, then let it thaw in the refrigerator overnight before enjoying cold or reheating.
It's important to note that certain quiche fillings/mock meats aren't freezer-friendly.
Reheat: I usually reheat single portions in the microwave or larger amounts back in the oven at 350F/175C until warmed.
Easy Vegan Just Egg Quiche
Ingredients
- 1 bottle of Just Egg
- 1 cup of vegan heavy whipping cream
- Black pepper, to taste
- ¼ teaspoon of Italian seasoning
- 1 cup of plant-based shredded cheddar cheese, divided
- ½ cup of cherry tomatoes, sliced
- 1 cup of fresh basil, sliced
- ½ cup of zucchini, sliced
- ½ cup of shallots or onion, thinly sliced
- ½ cup of tempeh bacon
- 9-inch storebought pie crust
- 8 garlic cloves, sliced
- ¼ teaspoon of crushed red pepper flakes
Instructions
- Preheat the oven at 350 degrees F.
- In a bowl mix the Just Egg, heavy vegan cream, black pepper, and Italian seasoning. Mix well and set aside.
- In the pie crust, add half cup of vegan cheese. Then, add the cherry tomatoes, basil, zucchini, shallots or onion, tempeh bacon, and garlic.
- Slowly pour the Just Egg mixture in the pie crust.
- Sprinkle the remaining vegan cheese and bake for 30 to 40 minutes.
Notes
- For extra egginess: Add a pinch of kala namak.
- Spread the fillings evenly: Then carefully pour the vegan egg mixture over them so they don't move around too much.
- Experiment with add-ins: There are plenty of ways to adapt the recipe. Follow the guidance on ingredients to pre-cook, though, so you don't end up with a watery vegan quiche.
Andrea White says
So delicious!
Simone says
Stumbled across this recipe earlier in the week, and now my home has the delicious aroma of my quiche straight out of the oven! If it tastes anything like it smells, then I have arrived in hog heaven: minus the swine! Sunday Brunch time!
Andrea says
It's the best v quiche! Hope you enjoyed it!