This Vegan Just Egg Quiche is baked in a buttery flaky pie crust and is filled with asparagus, red bell peppers, spinach, and melted vegan cheese. It’s surprisingly easy to make and absolutely delicious!
Make this cheesy, flavorful vegan quiche for a weekend brunch, or save it for the Holidays! This would be a wonderful Thanksgiving or Christmas vegan breakfast option. Serve with roasted potatoes and a side of fresh fruit!
This is a comforting recipe for you to enjoy with your family or make for yourself.
What is Just Egg?
Just Egg is a plant-based alternative to scrambled eggs from a company called Eat Just. It comes in a bottle and is in liquid form. You simply heat up a pan and scramble it like an egg. You can also make omelets, quiche, french toast, and more! It is a wonderful vegan egg substitute to use in baking as well.
What is Just Egg made of?
Just Egg’s key ingredients are mung beans, water, canola oil, and a variety of spices including turmeric for color.
Where to buy Just Egg
You can buy Just Egg at most grocery stores. I buy mine at Whole Foods for $3.99 but they are regularly on sale so look out for the deals if you shop there. Check out their store locator to find a shop near you!
Just egg is wonderful for a quick and easy scramble but it’s also the perfect secret ingredient for a vegan quiche. It bakes up beautifully, remaining very light and fluffy.
- Just Egg
- Vegan Cheese
- Pie Crust
This just egg quiche is dairy-free, egg-free, and can be made gluten-free by using a gluten-free pie crust. It’s the best breakfast to take to a holiday gathering or weekend brunch with friends and family.
- Just Egg: Just egg is a plant-based egg alternative that is amazing in this quiche, french toast, scrambled, omelets, and more! It is the best egg substitute on the market. Tofu is wonderful and makes a great base for a quiche as well but the texture of this Just egg quiche is more realistic.
- Vegan Cheese: I used Whole Foods brand mozzarella because it’s what I had but vegan cheddar or vegan parm would be great as well.
- Pie Crust: I used a homemade pie crust recipe but you can use frozen. If you’re gluten-free, you can use a gluten-free crust.
- Vegetables: I love adding onions, red bell peppers, spinach, green onions, and asparagus. You can use your favorite veggies!
How to Make This Recipe
Preheat the oven to 350F.
Heat a frying pan on medium-high heat and add the olive oil and sauté the onions and red bell peppers until soft and translucent, about 5 minutes.
Add the garlic cloves, asparagus, and green onion, and continue to cook for another 2 to 3 minutes.
Add the cooked veggies into the prepared pie crust along with the finely chopped spinach.
Whisk together the Just Egg, salt, pepper, and vegan cheese in a small bowl. Pour into the pie crust and gently mix together so the vegetables are evenly distributed.
Bake the quiche for 45 to 50 minutes or until the quiche is no longer jiggy in the middle and the crust edges are golden brown. Allow the quiche to cool for 5 to 10 minutes before slicing.
Tips & Tricks
Don’t skip cooking the veggies before adding them to the quiche! Adding the veggies uncooked will result in a soggy quiche because veggies like onions and red peppers hold a lot of water. Spinach is fine to add uncooked but the other veggies must be cooked before adding for best results.
Prepping the Pie Crust
Do you need to blind bake the pie crust?
This will depend on your specific homemade pie crust recipe or if you’re using frozen. Check the instructions on the pie crust you are using– if it’s longer than the bake time for this quiche, pre-bake it for about 10 to 15 minutes.
I made a homemade pie crust and I did not pre-bake it. It wasn’t soggy and was fully cooked at 50 minutes in the oven.
Frozen pie crusts typically won’t need to blind bake- just pull it out of the freezer for about 10 minutes or so while you prep the filling.
Do you need to use a pie crust?
Nope, if you don’t want to use a pie crust you don’t have to. It will be similar to a frittata- just make sure you oil your pan prior to adding the filling or you could end up with a mess.
What size pan should I use?
For this recipe, you will need an 8″ or 9″ pie pan. I used a 9″ Tart Pan that has a removable bottom.
Substitutions & Additions
I used asparagus, red bell peppers, onion, green onion, garlic, vegan cheese, and spinach in my just egg quiche and I loved it! But I’ve made this with a variety of different vegetables or meat substitutes and it’s always been wonderful.
Here are some more ideas:
Veggies: Spinach, mushrooms, peppers, cherry tomatoes, kale, fresh herbs, roasted potatoes, or broccoli.
Vegan Cheese: I used vegan mozzarella from Whole Foods 365 Brand but you can use cheddar, gouda, provolone, or parmesan from your favorite vegan brand.
- Green Salad
- Roasted Potatoes
- Side of Fruit
- Avocado Slices on top
Storage: Allow the vegan quiche to cool completely then store in an airtight container for up to 3 days.
Reheating: Reheat the leftovers in a preheated oven at 350F until warmed through.
Freezing: I don’t recommend freezing this recipe.
Frequently Asked Questions
A lot of store-bought pie crusts are accidentally vegan. Here is a long list of vegan-friendly store-bought brands pie crusts to look out for!
I haven’t personally tried an alternative to this recipe but lots of vegan quiche recipes are made with tofu!
Nope, just be sure to grease your pie dish prior to adding the filling.
Just Egg has been made to resemble a real egg by using mung bean protein and turmeric to create an egg-like texture and flavor.
3 to 4 tablespoons of Just Egg = 1 Chicken Egg. There are 8 servings in the entire bottle.
You can make scrambled eggs, omelets, frittatas, fried rice with just egg scramble, french toast, and pancakes, or use it in baked goods like cakes. The options are endless!
More Just Egg Recipes You’ll Love:
If You Make This Recipe:
I would greatly appreciate it if you share your review in the comments below and leave a ⭐️⭐️⭐️⭐️⭐️ rating. I really appreciate it- it helps me out so much! Don’t forget to add if you made any fun substitutions. Thank you!
BEST Just Egg Quiche (Vegan)
- 1 tablespoon Olive Oil
- 1/2 cup Yellow Onion finely diced
- 1/3 cup Red Bell Pepper finely diced
- 2 Garlic Cloves
- 3/4 cup Asparagus chopped in thirds
- 2 tablespoons Green Onion finely chopped
- 1/3 cup Spinach finely chopped
- 1 bottle Just Egg
- 1/4 to 1/2 teaspoon Salt see note
- 1/4 teaspoon Black Pepper
- 1/2 cup Vegan Cheese
- 1 9" Vegan Pie Crust frozen or homemade
- Preheat the oven to 350F.
- Heat a frying pan on medium-high heat and add the olive oil and sauté the onions and red bell peppers until soft and translucent, about 5 minutes.
- Add the garlic cloves, asparagus, and green onion, and continue to cook for another 2 to 3 minutes.
- Add the cooked veggies in to the prepared pie crust along with the finely chopped spinach.
- Whisk together the Just Egg, salt, pepper and vegan cheese in a small bowl. Pour into the pie crust and gently mix together so the vegetables are evenly distributed.
- Bake the quiche for 45 to 50 minutes or until the quiche is no longer jiggy in the middle and the crust edges are golden brown. Allow the quiche to cool for 5 to 10 minutes before slicing.
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