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Make this easy, delicious Just Egg quiche for your vegan breakfast or brunch, during the holidays, or the next time you feel like serving breakfast for dinner! It’s vegan, dairy-free, has no tofu, and it's also gluten-free if you make it crustless or with a vegan gluten-free crust.
Instructions are included on how to make this recipe into mini quiches using a muffin pan and also how to make it with no crust (a frittata!). All of the details are below.
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I've made different types of vegan quiche recipes over the years, and you probably have as well, with base ingredients like extra firm tofu, silken tofu, and chickpea flour. Those ingredients make a wonderful and satisfying egg-free vegan quiche, but now we have another option, we can now make Just Egg Quiche!
If you aren't familiar with it, you can read more about what Just Egg is below, but what you need to know now is that it's a great egg replacement and makes a perfect quiche.
What you'll love about this recipe is that you can customize it with the veggies you have on hand. I give my suggestions but if you don't have or don't like one of them, you can substitute, no problem at all.
You can also use a store-bought crust, just make sure it's vegan (and gluten-free if needed) or you can make your favourite homemade crust (in the pictures, I'm using my own homemade flaky vegan gluten-free pie crust but you can also use my vegan pie crust.)
This quiche makes a great everyday breakfast, lunch, or dinner idea, and it's also the perfect addition to your Easter or Christmas breakfast or brunch table.
So, let's jump right in and go over all the details so you can make this quiche, too!
What Is Just Egg?
I haven't had eggs in years, but from what I remember, plant-based Just Egg is the closest to the real thing of all the vegan egg replacers out there.
Presently, there are two types, the liquid one (which is what you need for this recipe) and pre-made folded eggs that come frozen and make amazing breakfast sandwiches. The liquid version can also be used in other vegan recipes like French toast. (I have not used it for baking yet, my go-to for baking is still my favourite flax egg!)
It contains water, mung beans and a handful of other ingredients. You can read more about them on the Just website.
The texture, to me, is the same (I've made omelettes and scrambles with it and they always come out nice and fluffy) and the taste is extremely close, not the same, but extremely close.
TIP: When you're using Just Egg, if you want to add a little more "eggy" flavour, add some black salt (kala namak) to what you're making or sprinkle a little on top of the finished dish!
Ingredients You'll Need
All of the ingredients you’ll need for this recipe can be seen in the image below and I’ve listed some notes, including substitution information, that you’ll find helpful.
Ingredient and Substitution Notes
Just Egg - For this recipe, you'll need one carton of Just Egg, the pourable, liquid version.
Herbs and Spices - I use dried parsley and garlic powder.
Salt and Black Pepper - For flavour. You can use black salt instead of regular salt for more of an egg-like flavour.
Vegetables - I use 1 ½ cups of chopped vegetables in total for this recipe but you can go up to 1 ¾ if you'd like. I chop the vegetables very small so they cook through and I use broccoli, mushrooms, yellow onions (red will work, too!), bell peppers (any colour bell pepper will work), and baby spinach but this can change depending on what's in the fridge. See below for suggestions on other veggies you can use.
IMPORTANT: If you are using a small amount of a vegetable that releases a lot of water while it cooks (like mushrooms or zucchini), there's no need to pre-cook it before adding it to your quiche. However, if you want to use a lot of one of these vegetables, I recommend sautéing them briefly in a little olive oil over medium heat to release some of the water. Allow the vegetables to cool before adding them to the mixture.
If too much water is released while these vegetables cook in the quiche the final texture will not be correct and the quiche will not fully solidify and be too soft because of the excess liquid.
OPTIONAL INGREDIENT: Vegan Cheese Shreds - If I have some, I'll sprinkle a little on top of the mixture just before it goes into the oven. I sprinkled a little vegan cheddar cheese on the quiche cups below but you can use whatever type you have on hand like vegan parmesan, vegan mozzarella or even vegan feta.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this quiche recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
To make quiche with Just Egg, start by removing your frozen pie shell from the freezer or if you are making a homemade crust from scratch, prepare it in advance so it's ready to go before you start making the quiche filling.
1. Pour the liquid egg into a medium bowl. Add the dried parsley, garlic powder, salt and pepper and whisk well.
2. Stir in the chopped vegetables.
3. Carefully pour the Just Egg mixture into your prepared pie crust.
4. Bake!
After the quiche has finished baking, it will be firm and the middle of the quiche should not jiggle. The top of the quiche and the crust will also be slightly brown. Remove it from the oven and allow it to sit on a cooling rack until it has cooled slightly. Serve it warm.
What to Serve With It
You can have your quiche on its own, or you can enjoy it with a side dish. Here are some suggestions:
- hash browns
- vegan sausage or vegan bacon
- toast
- fresh fruit
- roasted potatoes
- roasted vegetables
- salad
- soup
- a sprinkle of chopped fresh green onions or chives
Variations
You can make this vegan Just Egg quiche in three different ways, the first is discussed above, and the second two ways are below. There are also many other add-ins you can use.
Alternate Add-Ins
I've shared the veggies that I most often use when making this recipe, but there are many other options.
- cooked vegan sausage or vegan bacon
- leeks
- green onions
- cherry tomatoes (cut them in half and arrange them on top of the quiche. Don't mix them into the mixture, they will add too much moisture)
- chopped sun dried tomatoes (the type packed in oil)
- fresh herbs
- olives
- chopped asparagus
Just Egg Quiche Cups
You'll need a regular-sized muffin tin for this version and with this recipe, you'll get eight crustless quiche cups in total. The recipe can be doubled if needed and you can use mini crusts of you'd like.
You'll prepare the recipe as it's written (except for the parts that have to do with the crust), and then pour the egg mixture into very well-greased cups.
Bake and then let them sit for at least 10 minutes after removing them from the oven before removing them from the pan. The full directions and baking time for this variation are in the recipe below.
Just Egg Frittata (No Crust!)
A frittata is simply a crustless quiche. To make this version, prepare the recipe as written (except for the parts that have to do with the crust) and pour the egg mixture into a very well greased pie dish.
Bake and then let it sit for at least 10 minutes after removing it from the oven and then serve. The full directions and baking time for this variation are in the recipe below.
This recipe will make a thin frittata, see the image on the right below, so if you want one that is thicker, feel free to double the recipe. The full directions and baking time for this variation are in the recipe below.
Storing Leftovers
Store fully cooled leftovers in an airtight container and refrigerate for up to 4 days. Reheat before serving.
Tips for Success
- Measure, chop, and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy.
- Use a shallow pie dish for this recipe. If you use a deep dish, there will not be enough filling to fill the crust. If you want to use a deep dish, I recommend doubling the filling and baking for longer.
- Don't feel bad about using a store-bought crust! There's nothing wrong with that. If you have the time and you want to, make your own, but a store-bought crust is a huge time-saver and will be helpful if you are preparing this recipe for a big holiday meal or celebration.
- If you will be using a large amount of a vegetable that contains a lot of water (like mushrooms or zucchini) sauté them before adding to the mixture so all of that liquid isn't released into the quiche while it bakes. Allow the vegetables to cool before adding them to the mixture.
- Make sure that the amount of chopped vegetables equals 1 ½ - 1 ¾ cups. Don't go overboard or your quiche will be too dense and the vegetables will overpower the vegan egg.
- Keep an eye on your quiche as the baking time comes to an end. If you find that the edges of the crust are browning a little too much for your liking, cover the edges with aluminum foil or a crust guard.
- If you will be serving a crowd, double the recipe and make two quiches or double the filling so you have taller, thicker slices.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also, read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
Please let me know how it turned out! Leave me a comment and star rating below or you can post a picture on Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)
And If You Like This Recipe...
You may like these other vegan gluten-free breakfast ideas:
Just Egg Quiche (Vegan)
Suggested Equipment:
Ingredients:
- 1 homemade or store-bought vegan OR vegan gluten-free pie crust
- 1 carton liquid Just Egg (see note below)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups chopped vegetables (such as mushrooms, onions, broccoli, bell peppers, baby spinach)
- ½ cup shredded vegan cheese (optional)
Instructions:
- Place your pie crust on a baking sheet, set aside.
- Preheat oven to 350°F (177°C).
- Shake the bottle of Just Egg very well and pour it into a medium-sized bowl.
- Add the garlic powder, dried parsley flakes, salt, pepper and whisk well.
- Add the chopped vegetables and give the mixture a good stir.
- Pour the mixture into the pie crust. If using, sprinkle the shredded vegan cheese on top.
- Bake for 45 minutes or until the center of the quiche is set.
- Remove from the oven and place the pie dish on a cooling rack. Allow to cool slightly and serve while still warm.
To Make a Crustless Quiche:
- Preheat oven to 350°F (177°C).
- Grease your pie dish very well.
- Shake the bottle of Just Egg very well and pour it into a medium-sized bowl.
- Add the garlic powder, dried parsley flakes, salt, pepper and whisk well.
- Add the chopped vegetables and give the mixture a good stir.
- Pour the mixture into the greased pie dish. If using, sprinkle the shredded vegan cheese on top.
- Bake for 25 minutes or until the center of the quiche is set.
- Remove from the oven and place the pie dish on a cooling rack. Allow to cool and serve while still warm.
To Make Crustless Quiche Cups:
- Preheat oven to 350°F (177°C).
- Grease 6 cups in a standard muffin pan very well.
- Shake the bottle of Just Egg very well and pour it into a medium-sized bowl.
- Add the garlic powder, dried parsley flakes, salt, pepper and whisk well.
- Add the chopped vegetables and give the mixture a good stir.
- Carefully divide the mixture using a ladle into the 6 greased muffin cups. If using, sprinkle the shredded vegan cheese on top.
- Bake for 28 minutes or until the center of each quiche is set.
- Remove from the oven and place the muffin pan on a cooling rack. Allow to cool and wait at least 10 minutes before removing them from the pan. Serve while still warm.
Recipe Notes:
- Please read all of the helpful tips and info above before making this recipe to make sure your quiche turns out perfectly.
- Make your favourite pie crust recipe (try this vegan pie crust or this vegan gluten-free pie crust) or use a frozen vegan or vegan gluten-free store-bought crust.
- If you will be using a large amount of a vegetable that contains a lot of water (like mushrooms or zucchini) sauté them until the vegetables have softened before adding to the mixture so all of that liquid isn't released into the quiche while it bakes. Allow the vegetables to cool before adding them to the mixture.
- Use a 9" x 1.2" shallow pie dish for this recipe. If you use a deep dish, there will not be enough filling to fill the crust. If you want to use a deep dish, I recommend doubling the filling and baking for longer.
- Keep an eye on your quiche as the baking time comes to an end. If you find that the edges of the crust are browning a little too much for your liking, cover the edges with aluminum foil or a crust guard.
- If you will be serving a crowd, double the recipe and make two quiches (same baking time) or double the filling so you have taller, thicker slices. If you are making one large quiche with double filling, bake for an extra 10-15 minutes.
- Store fully cooled leftovers in an airtight container and refrigerate for up to 4 days. Reheat before serving.
- The nutrition info listed below is based on one of 6 slices of quiche with a homemade vegan gluten-free crust, no vegan cheese, and using the recipe was made as written with the suggested vegetables (mushrooms, broccoli, baby spinach, red bell peppers, and onions). Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
Lori Flora says
Needs to be cooked longer than 45 minutes in my oven. Great recipe otherwise!
Gwen Leron says
Glad you like the recipe, Lori. And yes, all ovens are different, so adjust the baking time as needed until the center is set, that is the indicator that the quiche is done.
Laura says
If frozen pie crust is used, does it have to be thawed ?
Gwen Leron says
Hi Laura, no, it does not need to be thawed, but if you prefer, you can thaw it first. Either way will work. Enjoy!