JUST Egg Quiche
Do you love quiche but don’t eat eggs or dairy? Are you looking for a vegan quiche recipe that will satisfy your cravings? Look no further! This vegan JUST Egg quiche recipe is easy to make and delicious. It’s perfect for a weekend breakfast or brunch.
Equipment
- cast-iron skillet or medium skillet
- chef's knife
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 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
Instructions
- 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.
Notes
You can prepare the crust and par-bake (blind bake) it the day before to save time. If you skip blind baking the crust, it may not be as crisp.
Quiche can be served either warm or cold. After the quiche has cooled, refrigerate in an airtight container for up to 3 days.
Nutrition
Serving: 1servingCalories: 281.5kcalCarbohydrates: 21.3gProtein: 8.3gFat: 18gSaturated Fat: 5.3gSodium: 621.6mgFiber: 2.5gSugar: 1.6g
Tried this recipe?Let us know how it was!
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.