Easy JUST Egg Quiche Recipe with Mushroom (Vegan)

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Are you looking for a special vegan dish to enjoy during the holidays or your next brunch? Here's an excellent choice: Vegan JUST Egg Quiche with mushroom, kale, cherry tomatoes, red onion, and roasted Hatch chile! This delicious and easy-to-make vegan quiche is packed with all the flavors of classic, eggy quiche - except it doesn't contain any eggs or dairy.

Baked Vegan JUST Egg Quiche on wood Background

Instead, this fantastic recipe uses a unique vegan and plant-based egg substitute made by JUST Egg with all the omelet-binding power we love without eggs. So don't be intimidated if you haven't tried it before; follow along as I show you how to make this vegetarian and vegan quiche!

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Ingredients
Substitutions
Variations
How to Make This Vegan JUST Egg Quiche with Mushrooms
Expert Tip
Storage
Recipe FAQs
Related Vegan Breakfast Recipes
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Do you love quiche but don't eat eggs? Or maybe you're looking for a vegan-friendly dish for your next potluck? Either way, this Vegan JUST Egg Quiche recipe is for you!

Plenty of vegan quiche recipes exist, but this one is a little different. Rather than using tofu or cashew cream as the base, this recipe uses JUST EGG as the egg replacement. The result is the best vegan JUST Egg Quiche, perfect for any holiday or occasion.

With a buttery crust and creamy, eggless filling, this delicious, cheesy quiche will satisfy even those not plant-based.

This recipe is for anyone who wants a delicious, hearty dish that's also cruelty-free and cholesterol-free. This vegan quiche is made with JUST Egg, onion, garlic, mushrooms, kale, green chile, vegan cheese, seasonings, and nutritional yeast, so it's full of flavor.

This vegan JUST Egg Quiche is perfect for a weekend breakfast, brunch, Mother's Day, or holidays. Serve it with fresh fruit, vegan French toast with Grand Marnier, vegan sausages, vegan breakfast casserole, vegan clafoutis, and air fryer breakfast potatoes. Over the holidays, try this Sparkling Cranberry Mocktail for a festive, refreshing, non-alcoholic bubbly beverage!

Try this vegan JUST Egg quiche and see how amazing it tastes! Be sure to follow my tips to prevent a soggy crust. Not in the mood for a crust? Bake it without the crust or try this vegan JUST Egg Frittata with spinach and artichokes.

My Vegan Southwestern Tofu Scramble inspired this southwest-style vegan quiche, which pairs well with air fryer breakfast potatoes and potatoes and onions.

If you can't buy JUST Egg where you live, please look at my other breakfast and brunch recipes. I don't have a substitution for this product since that would be an entirely different recipe.

Loved it with the green chiles, thank you! This was a hit at our Easter brunch with friends! Excellent flavor, and I feel the black salt is a must. It adds such unique flavor. Made it with a gluten-free pie crust so I didn't pre-cook it; just filled and cooked for quite a while. We are at higher altitude, so it took a lot longer, but it was well worth the wait! Thank you so much, will 100% be making again!

- Traci

Ingredients

These are the ingredients you need to make this delicious vegan quiche:

JUST Egg - I was excited to try this popular egg replacement found in the grocery store's refrigerated section.

JUST Egg is 100% plant-based, non-GMO, cholesterol-free, and vegan (since it contains no animal products). It is made from mung beans. I have tried other ingredients to make quiches, such as tofu and chickpea flour; however, this product is the closest I have gotten to getting that quiche-like texture.

I would use this product once in a while for a special occasion just for the texture it provides. You can learn more about it on the product website, including where to buy it (it is not sponsored). Check the expiry date.

Vegan cheese - I used vegan Cheddar (Daiya Cutting Board Cheddar Shreds) and Shredded Vegan Parmesan from Forager to add to the quiche flavor. Use any vegan cheese you like; it's a great addition!
Vegan sour cream - I used Forager organic dairy-free sour cream; it is thick and tangy with a cashew and coconut milk base.
Mushrooms - I used cremini or baby Bella mushrooms.
Green chile - I had frozen roasted Hatch chiles from last fall, so I used that (including the ice crystals which held the heat!). You can use canned green chiles instead.
Cherry tomatoes - Cut these tomatoes in half to top the quiche right before you place it in the oven to bake.
Kala namak - This is known as Indian black salt (it's not black; however, it's pink or pinkish-grey). I add it to give an eggy flavor.
Sea salt - I add salt to bring out the flavor; adjust the amount to your taste.
Turmeric - for additional color and I like the flavor. If you don't have it on hand, feel free to leave it out.
Prepared pie crust (homemade pictured below).
Vegan butter - I made a buttery pie crust using soy-free Earth Balance vegan buttery sticks. Use any plant-based butter you like.
Fresh oregano (not pictured) - for garnish, or another fresh herb such as parsley, basil, marjoram.

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

Feel free to vary this plant-based breakfast recipe to suit your needs:

Kala namak - If you don't have this or don't want to use it, you can use fine sea salt instead, or Himalayan pink salt mixed with a small amount of smoked salt. I usually buy kala malak online or look for it at my local Indian grocer.
Mushrooms - Instead of cremini, you can use whichever mushrooms you like. If you don't like mushrooms, try chopped broccoli or bell peppers.
Kale - Instead of kale, try spinach or collard greens.
JUST Egg - There is no substitution in this recipe.
Red onion - Try shallots instead, or white or yellow onion.
Vegan Cheddar - Try another variety of cheese such as Mexican shreds by Daiya or another brand.
Vegan Sour Cream - You can try plain vegan yogurt or cashew cream. Or, if you have Bitchin' Sauce in the fridge, try it! Original Bitchin' Sauce is incredible and so flavorful in place of sour cream in this recipe; we picked ours up at Natural Grocers or Whole Foods.

Variations

Crustless quiche - You can bake this vegan quiche without a crust; be sure to oil the baking dish first; you likely won't have to bake as long without the crust. Crumble vegan cheesy kale chips on top for additional taste and texture!
Deluxe - Add chopped smoked tofu, vegan bacon, or tempeh bacon to make a vegan Quiche Lorraine, or add vegan sausage, such as Field Roast sausages.
Fresh herbs - Add dill, parsley, or top with other fresh herbs such as oregano or basil.
Gluten-free - Purchase a vegan frozen gluten-free pie crust such as Wholly Wholesome, or make your own. You can also try sauteed hashbrowns (cook until starting to brown) in place of a crust.
Higher rise - I find this vegan quiche sufficiently puffy, but if you want it puffier and to rise higher, add ¼ teaspoon baking powder to the liquid mixture.
Mini - As an alternative to a full-sized quiche, make mini quiches or try puff pastry in a 12-cup muffin tin instead of baking an entire quiche. Check the baking time at 18 minutes for a mini-muffin tin and check at 30 minutes for a regular muffin tin.
No spice - Leave out the green chiles and turmeric.
Spicy - This recipe is spicy if you are using spicy Hatch chiles, but they can vary in heat. You can add chili pepper flakes instead.

How to Make This Vegan JUST Egg Quiche with Mushrooms

I highly recommend blind baking the crust to ensure it won't be soggy after you bake the quiche. However, if you don't want to bake the crust first, it will be fine; the crust likely won't be as crisp. These are the steps:

Prepare the Crust

Step 1: Preheat the oven to 375°F. If you're using a store-bought pie crust (typically found in the freezer section), follow the package directions for blind baking.
Step 2: For a homemade crust: roll it out on parchment paper. Before rolling it out, I whack the dough with a rolling pin several times, flattening it out. Then, I quickly push the edges in for any cracks with my hands. Here are more tips on handling pie dough and how to crimp! Use flour as you go to prevent sticking.

If you feel like the dough is starting to melt, put it in the fridge for a few minutes on a baking sheet, which is easy to do if it's already on parchment paper.

This is the key to avoiding a soggy crust! This is also known as pre-baking.

Overhead view of raw vegan pie crust in plate on wood background

Step 3: Roll out the dough to be several inches wider than the pie plate. Place the dough in the pie pan, fluting or crimping the edges. Refrigerate the rolled-out dough for 15 to 30 minutes, then prepare to blind bake the pie dough.

Overhead view of ceramic pie weights in vegan pie crust on wooden background

Step 4: Place parchment paper on the refrigerated dough, then place pie weights or dried beans (get into all the little nooks and crannies as best you can) on top of the parchment paper and bake for 15 minutes.

Baked Vegan Pie Crust in pie dish on wooden background

Step 5: Lift the parchment paper with the pie weights (or dried beans), lightly poke holes with a fork into the bottom of the crust, and bake for eight more minutes. Let it rest on the counter to cool slightly while you prepare the vegetables and JUST Egg filling.

Cook the Vegetables

Cooking onion in cast iron pan on wooden background

Step 6: Heat a frying pan on medium heat for 3 minutes, and add oil. Add onion, and saute for 5 minutes on medium to medium-low heat, occasionally stirring.

Cooking mushrooms with onions and garlic in cast iron pan on wood background

Step 7: Add Baby Bella mushrooms and green chile, saute for another 5 minutes, and add garlic and salt.

Cooking kale onion and garlic in cast iron pan on wood background

Step 8: Once the moisture has evaporated, stir in chopped kale and saute until softened. Let cool slightly.

Prepare the Vegan JUST Egg Quiche Filling

Right before I need them, I take the JUST Egg and vegan sour cream out of the fridge.

Blue and white bowl with JUST Egg batter for quiche on wood background

Step 9: Whisk Just Egg, vegan sour cream, nutritional yeast, kala namak, ground turmeric, garlic powder, and onion powder in a small bowl. Stir in half of the vegan Cheddar shreds.

JUST Egg Quiche vegetable filling on partially baked pie crust

Step 10: Place the slightly cooled vegetable mixture on top of the partially baked pie crust in an even layer.

Combine the Ingredients

Layering cooked vegetables and vegan cheddar on partially baked pie crust

Step 11: Top the vegetables with remaining vegan Cheddar shreds.

Step 12: Pour the Just Egg batter on top, being careful not to go over the crust edges.

Bake

Step 13: Scatter vegan Parmesan shreds on top of the JUST Egg mixture.

Cherry tomatoes on JUST Egg Quiche before baking

Step 14: Place the halved cherry tomatoes on top, facing up. Bake according to recipe directions or until the middle has set, until firm and golden brown.

Step 15: Allow this JUST egg quiche to cool for 10 to 15 minutes before slicing and serving. Top with fresh herbs, such as oregano.

Enjoy this vegan quiche warm or at room temperature.

Expert Tip

To save time, prepare the crust and par-bake (blind bake) it the day before.

Place a baking sheet under the pie pan in case of spillage.

Storage

Store the vegan JUST egg quiche after it has cooled, and covered, in the refrigerator for two to three days. You can place leftover slices in an airtight container.
Reheat: If you enjoy it the next day, cover the pie dish with foil and refrigerate. To reheat, preheat the oven to 350°F. Let it warm up on the counter for 30 minutes first, and heat for 20 minutes until warmed through.
I do not recommend freezing.

Recipe FAQs

How do I prevent a soggy crust?

Be sure to blind-bake the crust as directed. Blind baking is also called pre-baking. Place parchment paper over the dough, fill it with dry beans or pie weights, and bake it for a short time as the recipe directs.

Do I have to use JUST Egg to make this vegan quiche?

Yes. I have tried other ingredients to make quiches, such as tofu and chickpea flour; however, this product is the closest I have gotten to getting that quiche-like fluffy texture.

Why did my pie crust slide down?

When the pie crust slides down during blind baking, this is called slumping. To prevent this, place the pie plate with the dough in the freezer before blind-baking.

What if I can't find Indian black salt?

If you can't find kala namak online or at your local Indian grocer, you can try Himalayan pink salt, mixed with a small amount of smoked salt if you have it, or finely ground black lava salt. Your vegan quiche will still be delicious even if you can't find kala namak.

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

Ingredients

Substitutions

Variations