Brunch is always better with a slice of JUST Egg Quiche on your plate. Made with an easy puff pastry crust and plenty of veggies and vegan cheese, the eggless JUST Egg filling helps this morning favorite look and taste just like real eggs!

A baked JUST Egg quiche in a white pie plate.

Vegan quiche recipe with JUST Egg

Vegan quiche recipes just became so much easier thanks to JUST Egg. This miracle plant-based egg replacer looks, cooks, and tastes almost exactly like real eggs. Using a bottle of liquid JUST Egg, a medley of colorful vegetables, and vegan cheeses to make a JUST Egg Quiche is the best way to impress and delight all of your guests at brunch!

JUST Egg recipes are quickly gaining popularity because they’re SO realistic. You’d never think the mixture made from mung beans could so easily be cooked and turned into vegan omelettes, quiches, scrambled “eggs”, and more, but it can and does!

The filling in this vegan quiche is free from tofu, eggs, and other complicated ingredients. Make it with a simple storebought pastry or homemade pie crust, then load the eggy filling with any vegetables, vegan cheeses, and vegan meats you love. It’s ready to eat after about 45 minutes and goes great with fresh fruit, blueberry scones, and roasted breakfast potatoes!

Ingredients needed (with substitutions)

  • Puff pastry – I love using storebought frozen puff pastry because it’s so easy. You can also use a storebought vegan pie crust, a homemade vegan pie crust, or gluten free pie crust.
  • Red bell pepper – You can use any color of bell pepper.
  • Mushrooms
  • Green vegetables – Like baby spinach, broccoli, kale, or asparagus.
  • Shredded vegan cheese
  • Cherry tomatoes
  • JUST Egg – This innovative egg free product is made from two key ingredients: mung beans and turmeric. These, along with a handful of other vegan ingredients, help the baked “eggs” taste, look, and feel realistic. Click here to find JUST Egg in a grocery store near you.
  • All purpose flour – You need flour to help thicken the JUST Egg mixture. Feel free to replace it with a 1:1 gluten free flour mix instead.
  • Baking powder – This helps the quiche fluff up and rise.
  • Salt – Black salt (kala namak) will give the quiche an eggy flavor. If you don’t have black salt, use regular salt instead.

How to make a JUST egg quiche

Find the complete recipe with measurements below in the recipe card.

Making this quiche recipe with puff pastry keeps the process as quick and simple as possible. Here’s how it’s done:

  1. Lay your thawed puff pastry or rolled vegan pie crust into a pie plate. Make sure to gently press the dough into the bottom of the plate.
  2. Place all of the chopped vegetables and shredded cheese into the pie plate lined with crust.
  3. Whisk the JUST Egg, flour, baking powder, and salt together in a bowl.
  4. Pour the “egg” filling over the vegetables. Place the halved cherry tomatoes on top, then bake until the center is set.
4 images showing the process of preparing and assembling a JUST Egg Quiche.

When the quiche is done baking, let it cool for about 5 to 10 minutes before slicing and serving with cinnamon rolls and breakfast potatoes. Enjoy!

Close up on a baked JUST Egg quiche in a white pie plate.

Frequently asked questions

  1. Do you need to blind bake the crust? If you’re making this recipe with pie crust, you do NOT need to pre-bake the crust. Just line the pan, fill, and bake.
  2. What else can go in the quiche filling? Tempeh bacon, tofu bacon, vegan sausage, and any other veggies or cheese you love can all be added to the quiche.
  3. How long does it last? The baked quiche will last for 2-4 days when kept covered in the fridge.
A fork taking a bite out of a slice of JUST Egg quiche.

Want more vegan breakfast and brunch recipes?

A baked JUST Egg quiche in a white pie plate.
4.70 stars (10 ratings)

JUST Egg Quiche

Brunch is always better with a slice of JUST Egg Quiche on your plate. Made with an easy puff pastry crust and plenty of veggies and vegan cheese, the eggless JUST Egg filling helps this morning favorite look and taste just like real eggs!
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Servings: 8 servings

Ingredients 
 

Crust

  • 1 sheet frozen puff pastry or vegan pie crust, see notes

Vegetables and cheese

  • 1/2 medium red bell pepper, seeded and diced small
  • 8 cremini or button mushrooms, sliced
  • 2 cups chopped baby spinach or broccoli, kale, asparagus
  • 1 1/2 cups vegan cheese shreds
  • 1/2 cup cherry tomatoes, halved

Egg mixture

  • 1 bottle (12 oz) JUST Egg
  • 2 tablespoons all purpose flour or gluten free flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon black salt or regular salt

Instructions 

Prepare the crust and preheat oven

  • Preheat the oven to 350 degrees F.
  • Let the puff pastry thaw according to package instructions. This usually takes 15-20 minutes.
  • When it's thawed, press into a 9 inch pie plate. Set aside.

Prepare the fillings

  • Chop all the vegetables. Place the red pepper, mushrooms, broccoli and cheese in the pie plate lined with the puff pastry. Set aside while you prepare the "eggs".

Make the JUST Egg mixture and bake

  • In a medium bowl, whisk together the JUST Egg, flour, baking powder and salt.
  • Pour over the vegetables in the pie plate, and place the halved cherry tomatoes on top, evenly.
  • Bake for 35-45 minutes until the center is set. Let cool for 5-10 minutes.
  • Slice, serve and enjoy. The quiche will keep for 2-4 days covered in the refrigerator.

Notes

  1. Puff pastry makes this recipe SO easy, but you can easily make it with a regular pie crust as well. You don’t need to pre bake the crust, just line a pie plate, fill and bake. My Vegan Pie Crust works perfectly.
  2. You may use any combination of vegetables you like here, feel free to switch them out for whatever you have on hand or prefer. Or add tempeh bacon or vegan sausage.

Nutrition

Serving: 1of 8 servings | Calories: 301kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 459mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 982IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
Course: Breakfast
Cuisine: French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. The finished product was great, however, I had to double the amount of cooking time before the center set. Luckily, I knew to cover the crust with foil to prevent burning (I’d suggest that to your readers). I’ll definitely be making this again, but will make sure to set aside more time.

  2. So delicious!!! I used mushrooms, spinach, and Beyond sausage links and omitted the cheese. The texture and flavor is incredible! Thank you, Nora!

    1. Are welcome, Mallory! Your quiche sounds absolutely wonderful! Thank you for sharing your terrific feedback and recipe ideas!

  3. Once again Nora, you have knocked it out of the park!

    We could not believe how good this was! Made it for Christmas morning. Our granddaughters loved it, their parents loved it… and this upcoming weekend I am going to make for the non vegan part of the family when they come for New Years!

    We haven’t been thanking you or saying how good ALL your recipes are, but the vegan side of our family, well we always say “Check Nora first, she will never let you down!”

    Thank you, thank you, thank you!

    1. Your kind words really mean a lot to me! I am so happy you guys are loving my recipes! I am thrilled that you loved the quiche! Enjoy your New Year’s breakfast! Thank you for sharing your terrific feedback and review! Wishing you lots of happy cooking!

  4. This recipe is GAME CHANGING!! OMG I love it so much, I’ve made it twice already and everyone who’s tried it (non-vegans) deVOURed it! I was such a fan of quiche before I became a vegan and I cannot believe how much this tastes like the “real” thing. I used Impossible sausage, fresh spinach, broccoli and tri-color pepper strips.

    Do you think it could be frozen for future use? If not, how long do you think it would last in the fridge?

    Thank you again, your site is one of my favorites!! Your recipes never fail!

    1. Thank you for the kind words, LiLi! I’m so happy you loved the quiche! I haven’t tried freezing it, so I’m not sure if it will work or not. You can, however, store the leftovers in the fridge for 2 to 4 days. 🙂

  5. I loved this! I made it while camping and my non vegan friend love it to and we ate it all!
    I love your recipes you are my go to!

  6. I made this recipe with modifications. The major difference being I made them in a muffin tin as a grab-and-go type of meal. I greased and floured my muffin tin, rolled out my thawed puff pasty dough, cut it into 12 squares, and par-baked the dough for 10 minutes. Once the dough was parbaked, I added the veggies (pre-cooked potato cubes, spinach, and onion with spices) into each circle, and poured the Just Egg on top. I cooked for another 30ish minutes until the egg was bouncy and the pastry was golden brown. Now i have grab-and-go quiche cups for breakfast.

    Thought I’d share a variation on the recipe!

  7. We’ve made this several times and enjoy the recipe.  We do find that the quiche tends to be a bit ‘runny’ in the middle even after letting it set for 10-15 minutes.  We’ve cooked the Quiche for at least 45 minutes each time.  Is there any way to avoid this?    

    1. Hi Bob. The JUST Egg mixture is quite liquidy so this quiche is naturally softer than a regular or tofu quiche. You can try adding a little more flour to the filling to help it firm up or bake it for an extra 10 to 15 minutes as long as the crust isn’t too brown (or cover the edges with a ring of foil).

      1. Thanks for the tip.  I used 3 tablespoons of flour and cooked it for 50 minutes.  The Quiche was excellent.  The additional flour and baking time made a big difference.  Thank you.  

    1. I often do not pre-bake the crust, and it’s fine. However, if you want to avoid any soggy crust, you should pre-bake it a bit. I’d say about 12 minutes at 400 degrees. Hope that helps!

  8. I had the quiche and loved it when it was fresh.  I didn’t love it as much when I had it the next day.   So I plan to divide it into thirds.   And make it each day for three days.   

    Do you think it will take less time to cook since I’m going to need to use a smaller dish?

  9. What size pie pan are we to use for this recipe or size premade crust ? 8 inches or 9 inches.  Thank you 

  10. This turned out soooo good and looked beautiful too.  The icing on the cake was when I brought it to a family get together and outshined my mother in law.  Thank you for this recipe! 

    1. Hi Molly! I’m so glad you loved the quiche and it was a hit with all! Thank you for sharing your feedback and review!

    1. I haven’t tried making a crustless version but I’m sure it will work! Just make sure to grease the pie plate beforehand so the “egg” doesn’t stick.

  11. This looks soooooo gooooood!!! I have missed a good quiche.

    You are so inventive, Nora. I’m not intuitive with cooking and really love your recipes and the detail you provide (I was wondering about pre-baking the crust).

    Thank you!

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