Heavenly JUST Egg Vegan Quiche Recipe

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You know those family favorite recipes? The ones you remember your parents or grandparents cooking? 

The ones that make you salivate, no matter how long it’s been. The ones that ignite warm, joyful memories in your heart because they were always shared with good times and good people. 

Quiche was one of those recipes for me. 

So you can imagine my heartbreak when suddenly, after going plant-based two years ago, we couldn’t make it anymore!

The agony of giving up bacon, eggs and cheese was real.

But, after loads of research, I stumbled upon a tasty egg substitute that worked well with quiche! 

And I’d love to share this egg-free, dairy-free, vegetarian and vegan breakfast (or dinner) treat with you! Ready to see our vegan quiche recipe? Put on your aprons and let’s step into the kitchen!

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How Do You Make Quiche Without Eggs?

There’s lots of vegan egg replacers: flax eggs, chia eggs, silken tofu, aquafaba (the leftover liquid from a can of garbanzo beans), bananas or applesauce, egg replacer powders like Bob’s Red Mill and VeganEgg, and, the one we’re using for this recipe: JUST Egg! 

JUST Egg mainly consists of mung beans and turmeric and is egg-free, diary-free and cholesterol-free. It does contain soy, FYI. 

Not all these substitutes work well for quiche, but JUST Egg creates an egg-like consistency (that’s also delicious), making it an ideal candidate for this recipe.

What Can You Include in a Vegan Quiche?

OK, so we have the egg substitute, but what else can we throw into this yummy vegan breakfast? I’ve made quiche with various ingredients over the years and that doesn’t need to change when creating a plant-based alternative. 

If you want to get creative, here’s some other ingredients you can add to your vegan quiche:

• Veggies (and fruits like tomatoes or zucchini): Options include onions, peppers, spinach, broccoli, asparagus, etc.
• Vegan dairy: I love trying different vegan cheeses like mozzarella, cheddar, Parmesan, and plant-based beverages (milks) and sour cream.
• Vegan meats: I’ve used Sweet Earth’s Benevolent Bacon and Field Roast sausages, but there’s a lot of vegan bacon and sausages to choose from.
• Seasonings: You can expand beyond salt and pepper and include nutmeg, white pepper, onion or garlic powder and others.

The combination of flavors always surprises me. Play around with what tastes great if you want to experiment with other ingredients in your vegan quiche recipe.

When Would I Make a Vegan Breakfast Like This?

Quiche is a special occasion dish in our house. Think Christmas and Easter brunch. 

But, we don’t keep quiche reserved for breakfast. I grew up eating breakfast for dinner, and since it’s my favorite meal of the day, that tradition stuck. So, I passed it down to my kids.

Since it’s such a savory dish, it totally works for dinner. Just make sure you bake enough!

How to Make Vegan Quiche with JUST Egg

First, you need pie crust. Can you make it from scratch? Sure. But I usually opt to buy the accidentally vegan premade pie crusts in the freezer section. And since they come in a two-pack, it’s perfect for this recipe because it makes 2 pies!

Prep the Crusts

If you go with a premade pie crust, follow the directions on the bag first. (Mine bakes for 11-14 minutes at 400F.) I put both crusts on a large baking sheet so it’s easier to take out of the oven and to prevent any spills.

Using a fork, I poke several holes on the bottom and sides of the pie crust before baking it. And if you have baking beans on you, fill the pie crust with parchment paper or foil and then fill the pie with baking beans to prevent it from puffing up. If you don’t have baking beans on hand (I usually don’t), it’ll still turn out OK, just be prepared for the crusts to be a bit puffy in spots.

Combine the Filling

While the crust is cooking, heat olive oil in a pan on the stove over medium heat. Saute diced onions and chopped vegan bacon or crumbled vegan sausage until onions are translucent. 

In a large bowl, add soy milk (or plant-based milk of your choice), vegan sour cream, seasonings and roughly chopped spinach. (Hint: before adding the spinach, I use a whisk to break up the vegan sour cream in the soy milk.) 

Shake the two bottles of JUST Egg vigorously, the contents tend to separate. Then, pour JUST Egg into the mixture and stir again.

Put it All Together

Once the pie crusts are done, remove them from the oven and sprinkle the cheese and onion mixture in the bottom of both pie shells. Pour the JUST Egg mixture equally between both pies. 

Place the JUST Egg quiches in the oven at 325F for 60 minutes. Once it’s no longer jiggly in the middle, or a knife comes out clean (except for some melted cheese), remove it from the oven. 

Let it cool for 10 minutes and voila! Vegan quiche!

Special Notes and Considerations

If you only want to make one JUST Egg quiche, you can cut this recipe in half. 

What should you serve quiche with? This makes an excellent vegan Easter or Christmas morning dish. Or, like me, you can make it for dinner too! It pairs well with hash browns or potatoes, fresh fruit, vegan sausages or bacon, pastries or breads. 

Thankfully, we didn’t have to give up a classic family dish when we went vegan! With a few adjustments, we can still enjoy one of our favorite, decadent meals. If you’re looking for a tasty vegan breakfast, this quiche is a crowd pleaser. 

So, from our family to yours, enjoy!

If you liked this recipe, I’d love to hear about it! Please Pin to Pinterest (you can view a video of it here), tag me on Instagram with a picture of how it turned out, or leave me a comment below!

~Chelsea