Easy Vegan Just Egg Quiche

This easy Just Egg quiche is creamy, fluffy, and cheesy, with tomatoes, zucchini, basil, garlic, and tempeh bacon baked in a flaky store-bought crust. It's the vegan quiche I make for brunch, lunch, and the holidays, and it's just as good warm or at room temperature!

What Makes This Just Egg Quiche So Good

Whereas traditional quiche recipes use eggs, cream, and cheese, this easy vegan quiche uses Just Egg, vegan heavy whipping cream, and vegan cheddar. Just Egg is my favorite egg replacer for quiche because it bakes up creamy and fluffy, just like the real thing. You'll also love it in my vegan Just Egg frittata, Just Egg omelette, and easy vegan Just Egg French toast.

• So easy: Stir together the Just Egg mixture, layer the fillings in a store-bought crust, pour, and bake.
• No pre-cooking: The veggies and tempeh bacon go into the crust raw and cook right in the oven.
• Feeds a crowd: One 9-inch quiche makes 8 slices for brunch or a holiday spread.
• Endlessly customizable: Once you know the Just Egg to filling ratio, you can swap in whatever veggies are in your crisper drawer.

Just Egg Quiche Ingredients

You'll find the exact amounts in the recipe card below.

• Just Egg: 1½ cups, which was one 12-ounce bottle when I developed this recipe. The bottles are bigger now, so measure it out.
• Vegan heavy whipping cream: Makes the filling rich and custardy.
• Seasonings: Italian seasoning, black pepper, and a pinch of crushed red pepper flakes.
• Store-bought pie crust: A 9-inch vegan crust. Many store-bought brands are vegan, but always check the label for butter or lard.
• Vegan cheddar shreds: Half goes under the fillings and half on top. Daiya cheddar shreds melt really well here.
• Cherry tomatoes, zucchini, and shallots: Thinly sliced so they cook through in the oven. A small onion works in place of the shallots.
• Tempeh bacon: Chopped. Any vegan bacon works.
• Garlic and fresh basil: For lots of savory flavor.

Other Vegan Quiche Filling Options

Once you know the ratio, it's easy to customize this Just Egg quiche. Cook watery veggies first so your quiche doesn't turn out soggy.

• Mushrooms: Thinly sliced and sautéed.
• Spinach: Sautéed and squeezed dry.
• Leeks: Thinly sliced and sautéed.
• Bell peppers: Sautéed or roasted and diced.
• Broccoli or cauliflower: Steamed, in small florets.
• Asparagus: Steamed or blanched, in 1-inch pieces.
• Sweet potato or butternut squash: Roasted or steamed and diced.
• Olives, peas, or corn: Sliced olives, or canned or frozen peas and corn.
• Caramelized onion: For a sweet, savory twist.
• Seeds: Lightly toasted pine nuts, pumpkin seeds, or sunflower seeds add crunch.
• Smoked paprika: A dash adds smoky flavor.
• Kala namak: Also called Indian black salt. A pinch makes it taste even more eggy.

How to Make Just Egg Quiche Step-by-Step

Step 1: Make the Just Egg mixture. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a large bowl, whisk together the Just Egg, vegan cream, Italian seasoning, red pepper flakes, and black pepper. Set aside.

Step 2: Prep the fillings. Halve the tomatoes, thinly slice the zucchini, shallots, and garlic, slice the basil, and chop the tempeh bacon.

Step 3: Layer the fillings. Sprinkle half the vegan cheddar over the bottom of the pie crust. Top with the tomatoes, zucchini, shallots, tempeh bacon, garlic, and basil in an even layer.

Step 4: Pour in the Just Egg. Slowly pour the Just Egg mixture over the fillings so they stay in place.

Step 5: Top with cheese. Sprinkle the rest of the vegan cheddar over the top.

Step 6: Bake and rest. Bake for 30 to 40 minutes, until the top is golden and the center is set. Let it rest for 10 minutes, then slice and serve.

PRO TIP: To check if it's done, gently shake the pan or insert a knife into the center. If the middle is still wet, bake for 5 more minutes and check again.

PRO TIP: For extra flavor, sauté the garlic and onion until lightly browned before adding them to the crust.

Toni's Recipe Tips

• Measure the Just Egg: Use 1½ cups, since newer bottles hold more than the 12 ounces I used.
• Pre-bake the crust if you like: You're welcome to pre-bake (blind bake) the crust first, following the directions on the package. I usually don't, and the quiche still bakes up perfectly.
• For extra egginess: Add a pinch of kala namak.
• Spread the fillings evenly: Then pour the Just Egg mixture slowly so nothing shifts.
• Pre-cook watery add-ins: Mushrooms, spinach, and other watery veggies should be cooked first so the quiche doesn't turn out soggy.
• Use a baking sheet: Set the pie tin on a baking sheet so it's easy to move in and out of the oven.
• Let it rest: 10 minutes of resting helps the center set for clean slices.

Just Egg Quiche FAQs

What to Serve With Vegan Quiche

Enjoy a slice of this Just Egg quiche at breakfast, brunch, lunch, or dinner with:

• Bread: Crusty bread, rolls, or easy vegan focaccia, plus a small bowl of soup.
• Salads: A leafy green salad, shaved Brussels sprouts salad, cucumber Tajin salad, or vegan coleslaw.
• Veggies: Garlic herb oven roasted vegetables, Instant Pot green beans, or air fryer asparagus.
• Potatoes: Air fryer hash brown patties, roasted potatoes, or a potato hash.

Make Ahead, Storage, and Reheating

Make ahead: Bake it the day before, let it cool, and refrigerate it covered. Serve it cold, at room temperature, or reheated.

Store: Let the quiche cool, then store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze: I haven't tested freezing this quiche, so I recommend enjoying it fresh or within 3 to 4 days from the refrigerator.

Reheat: Warm single slices in the microwave, or reheat a larger amount in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through.

If you tried this easy vegan Just Egg quiche or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!