Just Egg Quiche
This easy plant-based Just Egg Quiche is filled with veggie bacon, spinach, and vegan cheese to make a hearty and delicious brunch recipe!
If you’ve been inspired by the Best of Brunch show (I have!), you’ll want to “beef up” your brunch options.
One of my favorite brunch menu includes a hearty and filling vegan quiche with Just Egg. If you’re wondering about Just Egg, it’s a plant-based egg alternative.
I’m using Just Egg more and more. Take, for example, my Just Egg French Toast. It’s so good!
Want to know how to make Just Egg Quiche? Read on!
Key Ingredients
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Just Egg — You’ll need one 12 oz bottle of Just Egg. I can find this in the health food section and even near the eggs in most national grocery store chains. Health food stores usually carry it as well.
- Baking powder — Adding a bit of baking powder will help create some lift, making the quiche a bit lighter in texture.
- Flour — To help the faux egg mixture stay cohesive, we’ll add a bit of flour. I used gluten-free baking flour and it worked great. You can substitute all-purpose flour.
- Salt and pepper — You can add a bit of salt and pepper to enhance the flavor.
- Spinach — I used a 10-ounce package of frozen, chopped spinach. You’ll want to thaw it before proceeding with the recipe. If you missed that window, you can thaw it in the microwave at 30% power for up to 3 or 4 minutes.
- Veggie bacon — You don’t have to add vegan meat, but it adds some nice flavor and texture. I love using tempeh bacon and I slice it a little thicker. You can also use storebought veggie bacon. I recommend cooking it first.
- Onion — I prefer to use chopped green onions, because they offer nice color and a more mild onion flavor.
- Cheddar shreds — I love adding cheddar shreds, but just about any vegan cheese will work here.
Crustless Just Egg Quiche
Trying to reduce carbs? Wanting to make a gluten-free quiche? You can bake this quiche without a crust. Here’s how to do that:
- Spray a pie pan with vegetable cooking spray
- Add the squeezed spinach, followed by the remaining filling ingredients
- Pour the faux egg mixture over the top.
- Bake for 35 to 40 minutes.
Tip: You can make Just Egg Quiche Cups by baking this mixture in muffin pans. Reduce the baking time, and after they’re done you’ll have little quiches on the go!
What Makes This Recipe Shine?
- EASY — This recipe is made with fewer than 10 ingredients!
- CROWD FAVORITE — Having folks over for brunch? This quiche will be the star of the show!
- VERSATILE — Change up the filling ingredients to suit your preference. For example, you can add mushrooms and chopped bell peppers.
Frequently-Asked Questions
Can you freeze Just Egg quiche?
Yes, a vegan Just Egg quiche is freezer-friendly. You can freeze the entire baked quiche or individual slices. Let it come to room temperature first and then transfer it to a freezer-safe container.
Can I add different vegetables to this quiche?
The Just Egg mixture will cook faster than most veggies, so to use different vegetables in this quiche, cook them first. For example, saute chopped onions, broccoli, bell peppers, and mushrooms. An exception to this rule is when using frozen veggies that have been parboiled first, such as spinach.
Serving Suggestions
Serve your Just Egg vegan quiche with the best plant-based side dishes such as:
- Roasted Vegetables
- Fruit Salads
- Vegan Blueberry Muffins
- Vegan Caesar Salad
Storage Tips
Store the entire quiche or slices in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Vegan Breakfast Ideas
If you love this quiche with just egg, here are more vegan breakfast recipes to try:
Subscribe and get a free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
Vegan Quiche Just Egg Recipe
Ingredients
Crust
- 1 vegan pie crust (homemade or storebought)
Just Egg Mixture
- 12 oz bottle Just Egg
- ¼ teaspoon baking powder
- 2 tablespoons flour (regular or gluten-free)
- ¼ teaspoon salt and pepper
Fillings
- 10 ounces frozen, chopped spinach, thawed
- ½ cup tempeh bacon, chopped (see notes)
- 3 tablespoons green onions, chopped
- 1 cup vegan cheddar shreds
Instructions
For the Crust:
- Preheat oven to 375°F/190°C.
- Roll the crust and fit it into a pie pan, crimping the edges. Blind bake the crust by covering the bottom of the crust with parchment paper, then add pie weights or dried beans. Bake for 10 to 15 minutes, until lightly golden.
For the Just Egg Mixture:
- Pour Just Egg into a bowl.
- Whisk in flour, baking powder, salt, and pepper. Set aside.
For the Filling:
- Place thawed spinach in a colander and squeeze out as much liquid as possible. You can even roll it in a kitchen towel and squeeze it over the sink.
- Spread squeezed spinach evenly across the bottom of the blind-baked pie crust. Sprinkle tempeh bacon and onion over the top of the spinach.
- Sprinkle cheese over the top.
- Slowly pour the Just Egg mixture over the top.
- Place a baking sheet in the oven. Place the quiche on the baking sheet, and bake for 40 to 50 minutes. A knife inserted in the center should come out mostly clean.
- Remove it from the oven and allow it to cool for 10 to 15 minutes before slicing and serving.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Protein
I like adding tempeh bacon, but you can substitute store-bought veggie bacon. I recommend cooking it first to make sure it’s firm. You can substitute other vegan breakfast meats, such as vegan sausage or vegan ham, cut into cubes.Crust Options
- Use a store-bought vegan pie crust
- Make a homemade dairy-free pie crust
- Make a crustless quiche by spraying a pie pan with vegetable cooking spray. Then follow the steps above in that pan.
- Substitute a sheet of puff pastry for the crust. Place it in a pie pan and follow the steps above.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
I’ve made this a couple of times and it turned out great. I added garlic sauteed mushrooms and smoked paprika to the egg mixture and it is . I love how versatile this recipe is and the puff pastry instead of pie crust hack is so delicious and flaky!
Hi Jay! I’m so happy you enjoyed the vegan quiche! Your addition of garlic sautéed mushrooms and smoked paprika sounds absolutely delicious. I’m with you, the versatility is one of the things I love most about it too! And I’m glad you liked the puff pastry hack; it really does give the quiche that extra flakiness and flavor…and makes it so easy! If you have more adaptations to share, I’d love to hear about them!
This quiche is my favorite brunch dish! People in my family ask for it by name!
So glad you like this quiche recipe, Sharon!