This vegan Just Egg quiche is so creamy and delicious. And, surprisingly, it tastes just like a quiche made with eggs! You honestly can't tell the difference.
I've been loving using Just Egg to make everything from Just Egg Omelettes to French Toast. It really is the best egg replacement there is!
Top Tip: Check our my 17 Favorite Just Egg Recipes.
What Is Just Egg?
Just Egg is a pourable egg replacer that's plant based and suitable for vegans. These are the ingredients listed on the back of the bottle:
Ingredients: Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative). (Contains soy.
But, is JUST egg healthy? The answer is yes! JUST egg is:
- Cholesterol Free
- A source of plant based protein (one serving contains 5 g)
- Egg Free
- Dairy Free
- Non-GMO
- Allergy Friendly
Ingredients
Part of the beauty of a quiche is that you can get creative with the filling. So, while I've used the ingredients below in my recipe, feel free to add whatever you have in your fridge. This recipe is very flexible.
- Spinach - I love to throw a handful of greens into my quiches. Other great alternatives are kale, cavalo nero, or Swiss chard.
- Sundried Tomatoes - The intense flavor of sundried tomatoes suits this recipe perfectly. Other flavorful options are roasted red peppers, artichoke hearts, or olives.
- Scallions - The vibrant flavor of scallions balances our the sweetness of the sundried tomatoes. If you don't have scallions, yellow onions or chives will do.
- Garlic - A few cloves of garlic adds a zesty touch. If you don't have fresh garlic on hand you can always use a teaspoon of garlic powder.
- Basil - Every quiche needs a handful of herbs, and this one is perfect with sweet and spicy basil. However, feel free to sub in tarragon, parsley or even coriander.
- Just Egg - All you is need is one bottle of Just Egg. You don't need to replace the milk or cream that you find in traditional quiches. A Just Egg quiche will be delightfully creamy without it.
- Vegan Pie Crust - In order to simplify this recipe, I've used a store bought vegan pie crust. Feel free to make one from scratch if you have time. These brands of vegan pie crusts are both excellent: Marie Callender's or Wholly Wholesome (there's also a gluten free and vegan pie crust from this brand).
How To Make Just Egg Quiche
- If you are using a store bought frozen pie crust, take it out of the freezer to thaw in its pan for 15 minutes.
- Preheat your oven to 350 degrees F (175 C). Prick holes all over the bottom of the crust with the tines of a fork. Line the bottom of the pie crust with tin foil or parchment paper, and weigh it down with a handful of dried beans. Bake the pie crust for 15 minutes, or according to the instructions on the package.
- Heat the olive oil in a saute pan and saute the spinach, scallions, sundried tomatoes and garlic for 2-3 minutes.
- Transfer your sauteed veg to a mixing bowl and add the chopped basil and Just Egg. Stir to combine.
- Pour the Just Egg mixture into your pie crust and bake for 35-40 minutes, or until the center is completely set.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
Serving Suggestions
If you're serving Just Egg quiche as part of a larger brunch, you could include air fryer hashbrowns from scratch, vegan pumpkin scones, vegan blueberry muffins or immune boosting yuzu juice. You could also serve it alongside a hearty vegetable hash.
I like to make this quiche as a quick midweek meal, and serve it with Greek Potato Salad - No Mayo or my Easy Sweet Potato Salad.
You can dress your quiche up by adding sliced tomatoes, vegan yogurt or pesto to the top of each slice.
Frequently Asked Questions
Just Egg itself is gluten free, but there is gluten in most store-bought pastry shells. One good gluten free option is Wholly Wholesome's Gluten Free and Vegan Pie Crust.
You can store this quiche in an airtight container for up to three days. Reheat in the oven for best results.
I wouldn't recommend it. You can make the filling ahead of time and freeze it separate from the crust. To use it , simply defrost in the refrigerator and proceed with the recipe.
Craving More Easy Vegan Recipes?
Spicy Miso Pasta With Fennel And Carrots
Chia Banana Boost Tropical Smoothie
The Best Almond Flour Pancakes
Oat Milk Hot Chocolate - Thick And Creamy
Vegan Garlic Knots From Scratch
📖 Recipe
Easy Vegan Just Egg Quiche
Ingredients
- 1 9 inch frozen vegan pie crust
- 1 tablespoon olive oil
- ½ cup sundried tomatoes packed in oil chopped
- 1 cup spinach finely chopped
- 4 scallions green stem, chopped
- 2 garlic cloves minced
- 1 bottle Just Egg
- 1 cup basil finely chopped
Instructions
- Take pie crust out of the freezer to thaw in its pan for 15 minutes.
- Preheat oven to 350° F (175° C).
- Prick holes all over the bottom of the pie crust with the tines of a fork. Line the bottom of the pie crust with tin foil or parchment paper, and weigh it down with a handful of dried beans. Bake the pie crust for 15 minutes, or according to the instructions on the package.
- Heat the olive oil in a saute pan and saute the spinach, scallions, sundried tomatoes and garlic for 2-3 minutes.
- Tip the sauteed veggies into a mixing bowl and add the chopped basil. Shake the just Egg bottle, and pour it into the bowl with the veggies. Stir to combine.
- Pour the mixture into the pie shell, and set the quiche on a cookie sheet. Bake for 35-40 minutes, or until the center is fully set.
Notes
- If you want to make a homemade vegan pie crust, I recommend this recipe by Sara Kidd.
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