There are plenty of vegan quiche recipes, 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 a delicious, cheesy quiche perfect for any occasion.
With a buttery crust and creamy, eggless filling, this delicious quiche will satisfy even those that aren't plant-based.
Do you love quiche but don't eat eggs? Or maybe you're looking for a vegan-friendly dish to take to your next potluck? Either way, this Vegan JUST Egg Quiche recipe is for you!
This vegan JUST Egg Quiche is perfect for a weekend breakfast or brunch, Mother's Day, or the holidays. Serve it with fresh fruit, vegan sausages, vegan breakfast casserole, and air fryer breakfast potatoes. Over the holidays, try this Sparkling Cranberry Mocktail for a festive, refreshing, non-alcoholic bubbly beverage!
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 packed with flavor.
Give this vegan JUST Egg quiche a try and see how amazing it tastes! Be sure to follow my tips to prevent a soggy crust.
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.
These are the ingredients you need to make this delicious vegan quiche:
Here are a few notes on some of the ingredients:
- JUST Egg - I was excited to try this popular egg replacement found in the grocery store's refrigerated section. It is vegan, non-GMO, and 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. This product is something I would use 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 (not sponsored). Check the expiry date.
- Vegan cheese - I used both vegan Cheddar (Daiya Cutting Board Cheddar Shreds) and Forager Shredded Vegan Parmesan to add to the quiche flavor (not sponsored, I am sharing products I enjoy using, as always). 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!). If you don't have it, you can use canned green chiles.
- 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). I add it to give an eggy flavor.
- Prepared pie crust (homemade pictured below) - You can make a homemade vegan pie crust or use a vegan store-bought crust, typically found in the freezer; this is an easy vegan quiche recipe, especially if you purchase the crust! Be sure to read the label to ensure it's vegan (no animal products such as dairy or lard). I made a buttery pie crust by using soy-free Earth Balance vegan buttery sticks.
See the recipe card for the exact quantities of the ingredients.
How to make this Vegan JUST Egg Quiche
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.
- Blind bake (or par-bake) the crust. This means you partially bake it for a short time period with pie weights or dried beans to weigh the crust down, to keep it from puffing up.
- Cook the vegetables.
- Prepare the JUST Egg filling.
- Combine the ingredients.
Prepare the crust
- 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.
- 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 at any point I feel like the dough is starting to melt, I 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.
- Roll out your dough to be several inches wider than your pie plate. Place the dough in your 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.
Blind bake the pie crust
This is the key to avoiding a soggy crust! This is also known as pre-baking.
Place the prepared pie dough in the pie dish.
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.
Lift the parchment paper with the pie weights (or dried beans) out, lightly poke holes with a fork into the bottom of the crust, and bake for 8 more minutes. Let it rest on the counter to cool slightly while you prepare the vegetables and JUST Egg filling.
Cook the vegetables
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.
Add Baby Bella mushrooms and green chile, saute for another 5 minutes, and add garlic and salt.
Once most of the moisture has evaporated, stir in chopped kale and saute until softened. Let cool slightly.
Prepare the JUST Egg filling
Right before I need them, I take the JUST Egg and vegan sour cream out of the fridge.
In a small bowl, whisk Just Egg, vegan sour cream, nutritional yeast, kala namak, ground turmeric, garlic powder, and onion powder. Stir in half of the vegan Cheddar shreds.
Place the slightly cooled vegetable mixture on top of the partially baked pie crust in an even layer.
Combine the ingredients
Top the vegetables with remaining vegan Cheddar shreds.
Pour the Just Egg batter on top, being careful not to go over the crust edges.
Scatter vegan Parmesan shreds on top of the JUST Egg mixture.
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.
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 quiche warm or at room temperature.
Feel free to vary the 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.
- 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.
- JUST Egg - There is no substitution in this recipe.
- 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.
- 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.
- 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.
- 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.
- Kid-friendly - Leave out the green chiles.
- 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.
- Crustless quiche - You can bake this recipe without a crust; be sure to oil the baking dish first; you likely won't have to bake as long without the crust.
- Fresh herbs: Add dill or parsley, or top with other fresh herbs such as oregano or basil.
- 9-inch deep-dish ceramic pie dish - I love this one. It allows for a generous amount of filling and bakes the buttery crust to a golden brown.
- parchment paper
- cast-iron skillet or medium skillet
- cutting board
- chef's knife
Store the vegan JUST egg quiche after it has cooled, covered, in the refrigerator for two to three days. You can place leftover slices in an airtight container.
Reheat: If you are going to enjoy it the next day, you can put foil over the pie dish and refrigerate it. 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.
To save time, you can prepare the crust and par-bake (blind bake) it the day before.
Be sure to blind bake the crust as directed. Blind baking is also called pre-baking. To do it, 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.
If you make this recipe, please be sure to leave a comment and a rating ★★★★★ below. I love to see your amazing creations on Instagram, make sure to tag me @resplendentkitchen and #resplendentkitchenrecipes. To get more ideas follow me on Facebook and Pinterest.
JUST Egg Quiche
- cast-iron skillet or medium skillet
- chef's knife
- 1 9-inch prepared vegan pie crust homemade or storebought
- 1 tablespoon extra virgin olive oil
- ½ cup red onion chopped
- 8 oz Baby Bella mushrooms sliced
- ½ cup roasted Hatch green chiles chopped, or 4 oz canned green chile
- 2 garlic cloves minced
- 1 cup kale chopped
- ¼ teaspoon fine sea salt
- 12 ounces JUST Egg 1 container
- ¼ cup vegan sour cream
- 1 tablespoon nutritional yeast
- ¾ teaspoon kala namak
- ¼ teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup vegan Cheddar cheese shreds divided
- ½ cup cherry tomatoes halved, approximately 8 to 11
- ¼ cup vegan Parmesan shreds
- Fresh herbs for topping oregano
- Preheat the oven to 375°F. Blind-bake the pie crust according to directions (if frozen) while you prepare the filling. For a homemade crust, blind bake the pie dough with pie weights on parchment paper for 15 minutes, then remove pie weights, lightly poke holes with a fork into the bottom of the crust, and bake for 8 more minutes. Let rest on the counter to cool slightly.
- Heat a medium saucepan on medium heat for 3 minutes, and add oil. Add onion, saute for 5 minutes on medium to medium-low heat. Add Baby bella mushrooms and green chile, and saute for another 5 minutes, along with garlic and salt. Once most of the moisture has evaporated, stir in kale and saute until softened. Let cool slightly.
- In a small bowl, whisk Just Egg, vegan sour cream, nutritional yeast, kala namak, ground turmeric, garlic powder, and onion powder. Stir in half of vegan Cheddar cheese shreds.
- Place vegetable mixture on partially baked pie crust in an even layer. Top with remaining vegan Cheddar shreds. Top with Just Egg batter. Scatter vegan Parmesan shreds, top with halved cherry tomatoes. Bake for 25 minutes at 375°F, then reduce heat to 350°F for another 30 minutes or until the middle has set, until firm and golden brown.
- Allow to cool for 10 minutes before slicing and serving. Top with fresh herbs.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.