Make this delicious Just Egg Quiche for breakfast, brunch, the holidays, or the next time you feel like serving breakfast for dinner! It’s vegan, dairy-free, and also gluten-free, if you make it crustless or with a vegan gluten-free crust. The recipe includes instructions on how to make this recipe into mini quiches and also how to make it with no crust.
1 ½cupschopped vegetables(such as mushrooms, onions, broccoli, bell peppers, baby spinach)
½cupshredded 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.
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.
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.
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.
Notes
Please read all of the helpful tips and info above before making this recipe to make sure your quiche turns out perfectly.
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.