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Overhead photo of a sliced vegan quiche in a dairy-free pie crust

Easy Vegan Quiche Recipe (with JUST Egg)

Terrence Roche
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.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Vegan Egg Recipes
Cuisine Savory Breakfast Foods
Servings 8 slices
Calories 275 kcal

Ingredients
  

For the vegan quiche crust:

  • 1 9-inch frozen deep dish pie crust (vegan-friendly)

For the vegan JUST egg quiche filling:

  • 1 12-oz bottle JUST Egg
  • 1/2 cup vegan heavy cream unsweetened
  • 1/4 cup unsweetened plain plant milk
  • 1.5 cup sliced mushroom
  • 1 cup spinach
  • 1/2 cup diced yellow onion
  • 1/2 cup diced roma tomatoes
  • 1/2 cup shredded vegan cheddar
  • 1/2 Tbsp tofu scramble seasoning
  • 1 Tbsp olive oil

Instructions
 

  • Prep: Preheat your oven to 375°F. 
  • Saute: Heat a large saute 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. 
  • Blend: In a large bowl, add the Just Egg, vegan heavy cream, plant milk and spice mixture. Whisk to combine well. Then add the sauteed veg, tomatoes, and cheese. Whisk again to combine all ingredients.
  • Assemble: Next, pour this mixture into the crust, smoothing the top with a rubber spatula. 
  • Bake: Bake your quiche at 375°F for 45-50 minutes. Check it at 30 minutes to see if the crust needs to be covered loosely with aluminum foil so as not to burn. 
  • Serving/Storing: Allow the quiche to cool for about 15-20 minutes before slicing and serving. It will firm up as it cools. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!

Notes

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.

Substitution Options

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 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.

Nutrition

Serving: 1sliceCalories: 275kcalCarbohydrates: 20gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gSodium: 242mgFiber: 2gSugar: 4g
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