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!
This vegan 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, or a vegan breakfast casserole.
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 quiche a try and see for yourself how amazing it tastes!
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.
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 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. 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).
- Vegan cheese - I used both vegan Cheddar (Daiya Cutting Board Cheddar Shreds) and Forager Shredded Vegan Parmesan 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!). 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 an 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 JUST Egg Quiche
First, you're going to 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. Then you let it cool slightly, make the filling, prepare the JUST egg mixture, combine everything, and bake.
I 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.
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
- 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) for 15 minutes.
- 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 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, 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 cooled vegetable mixture on top 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 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 this JUST egg quiche to cool for 10 to 15 minutes before slicing and serving. Top with fresh herbs, such as oregano. You can 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.
- 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 as well or instead of green chiles.
- 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 like I did.
- 9-inch deep dish ceramic pie dish - I love this one. It allows for a generous amount of and bakes the buttery crust to a golden brown.
- parchment paper
- cast-iron skillet or medium skillet
- cutting board
- chef's knife
Store the 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.
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 green chile 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.