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A slice of eggless quiche sits on a plate.
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Vegan Quiche Just Egg Recipe

This vegan quiche Just Egg recipe is a brunch favorite! Filled with spinach, veggie bacon, vegan cheese, and more, this breakfast dish is ready to be your new favorite.
Course Breakfast
Cuisine French
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 306kcal
Author Marly McMillen

Equipment

Ingredients

Crust

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
Cups - Metric

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.
    Pie weights are on a sheet of parchment paper in the bottom of a pie crust.

For the Just Egg Mixture:

  • Pour Just Egg into a bowl.
    A hand holds a bottle of Just Egg, pouring it into a bowl.
  • Whisk in flour, baking powder, salt, and pepper. Set aside.
    A hand whisks faux egg mixture with several ingredients in a bowl.

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.
    A hand spreads toppings over a pre-baked pie crust.
  • Sprinkle cheese over the top.
    A hand spread vegan cheese across a pie crust with spinach and other ingredients.
  • Slowly pour the Just Egg mixture over the top.
    A vegan egg mixture is being poured over a pie crust with cheese and other ingredients.
  • 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.

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.

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 710mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3342IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 5mg