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!
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:
- 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.
- Place all of the chopped vegetables and shredded cheese into the pie plate lined with crust.
- Whisk the JUST Egg, flour, baking powder, and salt together in a bowl.
- Pour the “egg” filling over the vegetables. Place the halved cherry tomatoes on top, then bake until the center is set.
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!
Frequently asked questions
- 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.
- 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.
- How long does it last? The baked quiche will last for 2-4 days when kept covered in the fridge.
Want more vegan breakfast and brunch recipes?
- Simple Vegan Pancakes
- Vegan Breakfast Casserole
- Biscuits and Gravy
- Best Ever Vegan Waffles
- Vegan Blueberry Pancakes
JUST Egg Quiche
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
- 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.
- 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.
Super! I used the new box carton version of Just Egg. I assumed it was the same amount as the bottle but someone else mentioned it’s 4oz more. It came out well, but needed about 55 minutes to cook in the center. I also made a refined-oil-free crust (almond flour, whole wheat flour, almond milk and salt) for a healthier alternative. First time for that and it was really good, not flaky but tasted good.
I’m curious if garbanzo bean flour can be used to replace the flour in your recipe? I’ve used it to make other eggy dishes but don’t know if it would serve the same purpose as regular flour as well.
I’m so glad you liked it! Chickpea flour hasn’t been tested here but I’m sure it would work well. Let me know if you give it a try!
This was delicious! I had to come up with a quick brunch and this was quick and easy. I added a bit of garlic powder but other than that followed your recipe. It was great👍
Thanks Nora.
I am so glad you loved the quiche! I appreciate your encouraging feedback and great review! Thank you!
I absolutely love this recipe! I think it goes together really well and super easy! I used mushrooms, red pepper, and broccoli for my veggies with the tomatoes on top. However, I need to solve this small problem as I want to continue to use this recipe. For me, it just took forever to bake! It probably ended up being an hour and half. Yes, my oven sucks, but I did adjust the heat to get it to 350. I just kept taking it out after the 45 minutes and it was still too soupy, not set. I wonder if my vegetables had too much moisture? I did use the box Just Egg which is more than the 12 oz bottle. It is 16 oz now. Also, my “egg” wasn’t showing like in your picture. I don’t feel I used too many vegetables. I tried to keep to your measurements. The flavor was delicious and I still was able to eat it. Any thoughts as to what went wrong with the baking timing?
I’m glad you love this recipe, thanks! Gosh, I’m not sure why it took so long to set. I’m guessing your oven really might be running low, as it shouldn’t take that long to set. With the larger size of JUST Egg, it may take a bit longer, but I still don’t think it should take that long.
This is possibly the easiest special breakfast dish I’ve made! I used crescent roll dough for the crust because that’s what I had on hand. I added an extra tablespoon of flour and cooked it for 10 extra minutes because I used an 8 inch pie dish. It came out great, as usual with Nora’s recipes! I will definitely be making this again!
Hi Lucy! Thanks for your wonderful review! I appreciate you sharing your baking experience, and am thrilled you loved the quiche!
Has anyone recently frozen this quiche ahead of time? If so did it hold up ?
Thanks
Can this be put together and then baked later?
That might make the pastry soggy, so I think it would be best if you baked it in advance and stored it for later.
I make this all the time. Big hit with non vegan guests.
Thank you for your wonderful review and feedback!
Nora, I don’t have the words to thank you enough for this recipe! I make this quiche all the time, adding different veggies and seasonings depending on my mood and what’s available. For instance, I’ll add mushroom/umami seasoning or chopped kalamata or shallots or artichoke. Sometimes I sprinkle the top with parsley or smoked paprika (when done baking). Change things up a bit by adding Mexican spices and Mexican cheese… or basil and parmesan shreds for an Italian flare…, or no cheese at all — just a pinch of nutritional yeast instead. I’ve made this adding Beyond Sausage or vegan ham or vegan bacon bits and it’s wonderful. Beats every vegan quiche I’ve had to date. Yummy!!
Thank YOU, Victoria, for sharing your stellar review and feedback. I love all of the flavor variation ideas! I’m thrilled that you are loving the recipe! Happy cooking!
Thank you for this recipe, Nora! It’s really delicious and easy to prepare. The last time I made, I didn’t have fresh red pepper, so I used jarred roasted red pepper. I think that took the flavor up even more. I always cook this about 20 minutes more than the recipe calls for. You are definitely a go-to in our house for delicious vegan recipes. Thanks again!
You are welcome, Jeri! The roasted peppers in the recipe sound amazing! Thank you for your wonderful feedback and review, and for using my recipes!
Nora, you keep on blowing me away with each and every recipe! This egg quiche is absolutely scrumptious and full of flavor! The veggies make it super filling as well! Yet another recipe that will be on repeat in my household! You make vegan eating so tasty, so easy to make, and so affordable! Win win, thank YOU again so very much!
I’m so glad you enjoyed it, Nida! Thank you for your wonderful review and feedback!
II was surprised how good this came out. I sautéed about 1/4 cup of diced onion (1/4 of a medium Spanish onion) with 3-4 cloves of diced garlic in about a tablespoon of Earth’s Balance and added that to the veggies. It gave some great flavor! Next time I’ll also add some black pepper or red pepper flakes for a little kick- but overall- a great recipe.
You are welcome! Thanks for sharing your ideas and review! Happy cooking!
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.
So delicious!!! I used mushrooms, spinach, and Beyond sausage links and omitted the cheese. The texture and flavor is incredible! Thank you, Nora!
Are welcome, Mallory! Your quiche sounds absolutely wonderful! Thank you for sharing your terrific feedback and recipe ideas!
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!
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!
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!
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. 🙂
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!
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!
Thank you for sharing your grab-and-go idea! It’s great! I appreciate your positive review!
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?
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).
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.
You are welcome! I’m thrilled it helped and the quiche turned out excellent!
If you use a pie crust, do you need to prepare it?
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!
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?
Hi Jenny. I’m glad you loved the quiche! Thank you for sharing your feedback!
We don’t have “JUST egg” here in Australia – what is an alternative that we could do?
Just Egg is made from yellow mung beans (moong dal). This is not exactly the same, but you could try it. We use it in scrambles when we can’t find Just Egg at the grocery. Haven’t tried it in quiche though.
https://www.theedgyveg.com/2021/07/05/mung-bean-egg-recipe/
What size pie pan are we to use for this recipe or size premade crust ? 8 inches or 9 inches. Thank you
8 or 9 inches will both work, but I used a 9 inch pie pan. Hope that helps!
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!
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!
This looks so good, but I cannot have the crust. Do you think I could make this without a crust?
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.
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!
Thank you for your wonderful feedback, Terre!