Vegan Quiche (without tofu)

This vegan quiche is the epitome of perfect brunch food. A simple, frozen pie crust is filled with plant-based JUST Egg and packed with vegan cheese, spinach, mushrooms, and more. Then it’s baked to a fluffy, moist perfection that vegans and nonvegans alike are sure to love! It’s the perfect dish for anything and everything from Sunday brunch to Wednesday dinner. This vegan JUST Egg quiche turns any occasion into a special occasion.

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Get ready to amp up your vegan brunch game. This easy vegan quiche recipe is the perfect plant-based version of the original. Proving once again, vegans aren’t missing out on anything. And, after tweaking my original recipe multiple times, I truly believe this may be the best vegan quiche recipe around.

Vegan egg and dairy-free heavy whipping cream are seasoned and poured into a frozen pie crust over sauteed vegetables and vegan shredded cheese. Yes, making a quiche is that easy. But if you’re not careful, you could end up with eggy soup in a soggy yet somehow burnt crust. Follow our simple instructions, and that won’t be a concern.

They say everyone remembers their first quiche. And this is an easy vegan quiche you’re sure to never forget. Let’s get crackin’, or not, because today we’re using JUST Egg plant based egg substitute for our vegan version. Enough puns, omelette you get started now.

Is quiche vegan?

Let’s start by answering this very popular question right away: Is quiche vegan?!

No, a traditional quiche recipe is not vegan. It is also, unknowingly to the eater and sometimes the maker, often not vegetarian either. It is basically a mixture of egg and heavy cream baked in a pie crust that often has lard or animal fat as an ingredient. So, no, definitely not vegan and quite possibly not even vegetarian..

But our quiche is 100% vegan and vegetarian friendly. And this great recipe is 100% delicious.

Why You’ll Love Our Recipe for Vegan Quiche

• The recipe is surprisingly easy to make with little time actually actively working.
• It is absolutely delicious and just like you remember quiche – even the omnivores will love it!  
• JUST Egg quiche freezes so well, and it’s great for meal prep!

Egg Free Quiche Ingredients

You’ll need a few simple ingredients to make this delicious vegan quiche, starting with a bottle of the vegan liquid egg alternative JUST Egg.

For the vegan quiche filling, you’ll need:

• A bottle of JUST Egg – This vegan egg substitute is the perfect plant-based alternative for chicken eggs.
• Vegan heavy cream – I like to use Silk vegan heavy whipping cream for this recipe.
• Unsweetened plain plant milk – We love Elmhurst non-dairy milk products.
• Mushrooms – You can buy fresh, sliced mushrooms, or slice them yourself.
• Fresh spinach – Stemmed
• Yellow onion
• Roma tomatoes – I like Romas because they’re not too watery and won’t turn the quiche to mush.
• Shredded vegan cheddar – We like Vevan, Violife, or Daiya. Feel free to use your favorite vegan shredded cheese.
• Tofu scramble seasoning – You can make your own using our homemade scramble seasoning recipe, or get some at Trader Joe’s or Whole Foods
• Olive oil – for sauteing the vegetables

For the Vegan Quiche Crust

I used a 9” deep dish store-brand frozen pre-made pie crust. Using a frozen pie shell just makes this recipe that much easier. And that is a big bonus to me when making dishes like this.

Also, I found some of the name brand traditional store-bought crust, like Pillsbury, contain lard, or animal fat. Be sure to read the ingredients list before buying to ensure vegan friendliness. 

You can easily find frozen vegan pie crust at the grocery store; it just takes a little reading. Here are some common brands that carry vegan crusts:

• Marie Callender
• Mrs. Smith
• Signature Select
• Oronoque Orchards
• And many, many more. Just be sure to read the ingredients!

You can also use puff pastry for the crust. The same premise as the pie crust applies, but there are vegan-friendly puff pastry out there. Pepperidge Farm is one. We make a fantastic vegan Tofu Quiche en Croute made with puff pastry crust that you can check out for inspiration.

NOTE: Even if the frozen pie crust comes in one of those aluminum pie plates, I still like to drop the whole thing, pie pan included, into another, sturdier pie dish. (I use a glass one.)

Substitution Options for Vegan Mushroom Quiche

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the vegan heavy cream: I like the texture the thicker vegan heavy cream gives. You might be able to use a thinner plant milk or vegan half and half  if you don’t have access to vegan cream. Just make sure it is plain and unsweetened so you don’t get some weird overly sweet or vanilla taste in the quiche.

For the plant milk: Feel free to sub with more vegan heavy cream for the plant milk.

For the vegan cheddar: Again, the only limit here is your imagination. Or what dairy-free cheese is available at your local store. I like the simplicity of flavor the vegan cheddar adds, but if you want to use a vegan Mozzarella, Swiss, or Monterey Jack. You do you.

For the tofu scramble seasoning: Our scramble seasoning is a spice blend made of nutritional yeast, kala namak (aka black salt), turmeric, onion powder, garlic powder, and black pepper. You can use a blend of these to achieve the same flavor as the spice mix. But honestly, it’s probably just the same effort for either. And you’ve got the spices out…

For the olive oil: You can use alternative oils like avocado or sunflower, or just skip it altogether.

For the JUST Egg:

This isn’t really an ingredient you can skip as it is the main ingredient. But there are competing brands of a vegan egg replacer for chicken eggs on the market. JUST Egg is not available in the UK, but there is a similar product called Crackd.

Check your local grocery stores for product availability. We haven’t tried using chickpea flour or any of the powder egg replacements, so I can’t recommend those one way or the other.

For the veggies:

Feel free to really express your veggie self here. Just be mindful that some varieties of tomato and vegetables have higher water content or are not as firm. This excess liquid can cause a more watery texture to the final product.

You can use bell peppers, or maybe even some hot red peppers for an extra little zip. Sun-dried tomatoes are always a great option.

You can use kale or collards or some earthy beet greens or peppery mustard greens. Any greens you like, really. And if you don’t like greens, but there are so many kinds to try, you can simply skip them.

You can use green onions or shallots. Just pick some of your favorite vegetables and fresh herbs and go for it.

How to Make Vegan Quiche

This vegan mushroom and cheddar quiche comes together easily and is mostly baking time. But there are so many different delicious quiche fillings to play around with. You’ll be making all your favorite varieties of quiche week after week. Because once you’ve had your first quiche…

Step 1: Saute the veggies.

First, preheat your oven to 375°F. 

Heat a large skillet or sauté pan over medium-high heat and add a tablespoon of olive oil. Add your onions and mushrooms to the hot pan. Saute for about 4 minutes, stirring occasionally. 

Add your spinach and saute for another 2 minutes. Set the sautéed vegetables aside.

Step 2: Make the vegan quiche filling.

Next, in a large bowl, you’ll want to add the entire bottle of JUST Egg, vegan heavy cream, plant milk and spice mixture. Whisk the ingredients to combine them well. 

Then add the cooked vegetables, tomatoes, and vegan cheese to the JUST Egg mixture. Whisk again to combine all ingredients.

Step 3: Assemble and bake.

Pour this mixture into the frozen crust, smoothing the top with a rubber spatula. 

Bake your quiche at 375°F for 45-50 minutes. You’ll want to be sure to check it at 30 minutes to see if the crust needs to be covered loosely with aluminum foil so as not to burn the top or sides of the crust. It should be a nice golden brown when it’s done. 

How to Serve Plant-Based Quiche

Allow the whole quiche to cool for about 15-20 minutes before slicing and serving. It will firm up as it cools making it easier to slice. 

Serve with a side of vegan sausage or vegan bacon and hash browns or roasted potatoes and fresh fruit.

How to Store Leftover Vegan Breakfast Quiche

Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. 

How to Reheat Non-Dairy and Egg-Free Quiche: 

From the fridge: You can reheat this quiche in a preheated 350°F oven for 10-15 minutes until warmed through. Or you can pop it in the microwave for 1.5-2 minutes on high.

From frozen: Defrost overnight or do so quickly in the microwave for 4 minutes at 50% or medium heat. Then heat it on high for another 1-2 minutes until warmed through. Alternatively, you can place it in the oven, turn the temp to 350°, and allow it to defrost and eventually cook in the oven for about 45 minutes.

More JUST Egg Recipes:

These are some of our best JUST Egg recipes:

• Vegan Breakfast Casserole
• Vegan Omelette
• Eggless Pineapple Souffle
• Vegan Protein Waffles
• JUST Egg French Toast

If you were a fan of quiche before going vegan, I hope this plant based version delivers for you. If you weren’t a fan of quiche because you weren’t a huge fan of eggs, I hope you give this a shot and see what you’ve been missing. It’s got all the taste and texture of an egg-based quiche without the harm or cholesterol. 

If you do try it, we’d love to hear what you think. Did you use the veggie options listed or try your own? Leave a comment and star rating in the section below. We love to cheer on your victories and to answer your questions, and it helps more people like you find our vegan recipes. 

Until next time, hugs and quiches!