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 (16 oz) JUST Egg
- 2 tablespoons all purpose flour or gluten free flour
- 1/4 teaspoon baking powder
- 1/2 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 45-55 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.
Hi Nora, Thank you for sharing this delicious recipe! I added a touch of fresh cilantro, parsley, and dill, and it was a hit—everyone loved it!
Hi Nora,
First of all I just love all of your recipes. Thanks for being such a help for us vegan cooks. I made the quiche before and it was delicious. I was thinking of adding vegan bacon this time. Should I cook it first or just add as is?
Thank you so much Lisa! I would probably cook it first, then add it in.
The final product has come out very good twice so far, and one in the oven right now. I chose to use a store bought crust, 2-3 tablespoons of nutritional yeast instead of vegan cheese (I just don’t think any vegan cheese is good – an embarrassment to food actually). I used half of a bell pepper, a cup of baby spinach, and a cup of asparagus, all chopped.
Here’s one thing to note… these days Just Egg liquid comes in a 16oz carton, not a 12oz bottle. I used the entire 16oz bottle because it filled the crust perfectly anyway. I increased the amount of flour and baking powder proportionally. The first two times I made this, it took 90+ minutes for the egg to solidify. This time I decided to increase the temperature to 375, and it took 75 minutes for it to be done.
I think I would have liked to give this recipe 4.5 stars, but it is not an option. I was tempted to give it 5 stars because a very good new recipe has sprung from it, but since the recipe calls for vegan cheese, which to me ruins everything it touches, and the cooking time seems a little off (33% increase in just egg liquid, 100% increase in cooking time) I decided to give it 4. I’m pretty sure I’ll be making this regularly from now on. Thank you Nora!
P.S. I used Sunsent brand “Flavor Bomb” cherry tomatoes. Are they the most flavorful tomatoes in the world? I think they might be. So delicious.
Fred’s comment helped me realize why my quiche still hasn’t set. Just Egg comes in a 16oz container! I doubled the recipe and fully expected to extend the cook time, but I wasn’t prepared for such a massive increase, and now I’m staying up past bedtime to finish this. So frustrating. Nora, I hope you’ll consider adding a note about increasing the temperature and cook time for a full carton of Just Egg.
Thanks Kristi, I just updated the recipe after some testing myself. With the new size bottle, it will take a little longer in the oven but I didn’t find it necessary to change much else. I didn’t find it increased the time in the oven by too long, about an extra 10-15 minutes. I hope that helps!
Thank you! My quiche did finally set, and it tasted great.
You are welcome! Awesome to know. I’m glad you loved the quiche!
Holy smoke, this turned out great! I made individual quiches & used just green onion & Rebel Cheese Gruyere.
I will definitely be making this again! Hoping these cooked quiches freeze ok so I can just heat & eat.
I am thrilled you loved the quiche! It’s a great one to have on rotation! I’m not sure how well they will freeze. Let me know how they freeze and reheat for you if you try it! Thanks for sharing your wonderful review and feedback! Happy cooking!
Excellent vegan quiche!
Adding the 2 Tbs of flour and 1/4 t of baking powder makes all the difference. Finally, a good Just Egg Quiche I like. I added sautéed leaks, mushrooms and kale to the quiche with 1/4 c shredded Violife feta the results were perfect! Puff pastry worked great, but I’ll switch it up and try a crust next time. Really appreciate your recipes Nora. I made your Ginger Molasses Cookies 3 times this Christmas for gifts (and of course for us to munch on.)
Can this be assembled in advance and baked later? Or frozen and reheated?
You could assemble it the night before baking, I would go longer than 8-12 hours. I’m not sure if it would freeze then reheat well, maybe.
Reporting back to say my mind is blown and my socks are knocked off. I made this with leeks and peas, and for the cheese I used Daiya’s shredded mozza. It turned out amazing! Thank you for the great recipe!
Hi Nora, I’m planning on making this with leeks. Would that work? Should I pre-cook the leeks before assembling the quiche?
Hi Lissie. Yes, leeks should work. Sounds delicious! They would need to be pre-cooked before assembling. Enjoy!