How to Make JUST Egg Quiche  Free of dairy & eggs

This tasty plant-based quiche is perfect for a weekend breakfast or brunch! This recipe makes  eight servings.

Start by assembling the ingredients.  You'll need a pie crust,  one bottle of JUST Egg, vegan sour cream, vegan shredded cheese,  vegetables and  seasoning.

Prebake (also known as blind baking) the pie crust, which you can buy or make yourself.  Place it on the counter to cool while preparing the vegetables and JUST egg filling. 

Heat a frying pan on medium heat for a few 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.  Stir in chopped 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 the vegan Cheddar shreds.

Place cooled vegetable mixture on top in an even layer. Top vegetables with rest of vegan Cheddar shreds. Pour Just Egg batter on top: careful not to go over the crust edges.

Scatter vegan Parm 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. ENJOY!

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