Vegan JUST Egg Quiche

Name: JUST Egg Quiche
Prep time: 20 min
Cook time: 55 min
Ingredients: 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)

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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!

With a buttery crust and creamy, eggless filling, this delicious quiche will satisfy even those that aren't plant-based. Don't believe us? Try it out yourself!

Baked Vegan JUST Egg Quiche on wood Background

This vegan JUST Egg Quiche is perfect for a weekend breakfast or brunch, for Mother's Day, or for the holidays. Serve it with fresh fruit, vegan breakfast sausages, vegan breakfast casserole, and air fryer breakfast potatoes.

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Ingredients
How to make this Vegan JUST Egg Quiche
Substitutions
Variations
Equipment
Storage
Expert tip
FAQ
Related recipes
JUST Egg Quiche

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 for yourself how amazing it tastes! Be sure to follow my tips to prevent a soggy crust.

This southwest-style vegan quiche was inspired by my Vegan Southwestern Tofu Scramble, and it pairs well with air fryer breakfast potatoes.

If you can't buy JUST Egg where you live, please take a 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.

Ingredients

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.
Bake.

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.

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

Place the prepared pie dough in the pie dish.

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

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

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

Cooking onion in cast iron pan on wooden background

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

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

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.

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

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.

JUST Egg Quiche vegetable filling on partially baked pie crust

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

Top the vegetables with remaining vegan Cheddar shreds.

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

Bake

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

Cherry tomatoes on JUST Egg Quiche before baking

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.

Substitutions

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.
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.

Variations

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.

Side view of Vegan JUST Egg Quiche on white plate with green salad

Equipment

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

Storage

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.

Expert tip

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

FAQ

How do I prevent a soggy crust?

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.

The Best Vegan JUST Egg Quiche

Ingredients