This Just Egg Quiche is the best savory vegan breakfast option to serve for holidays and brunch to wow your family and friends. It's baked in a buttery vegan pie crust and filled with fresh vegetables, plant-based sausage and vegan cheese. All you need is 15 minutes to get this flavor packed vegan quiche in the oven!
Why You'll Love This Recipe
- Fuss free - Using Just Egg means you can make this vegan quiche without tofu, without blenders or fancy appliances, and without any extra dishes. I also use and recommend a pre-made pie crust to allow making vegan quiche at home as fool proof as possible.
- Quick and simple. Although I love hosting friends and family, I don't love feeling like I have to spend the entire time in the kitchen preoccupied with preparing the meal. This vegan quiche is one of my favorites to prepare for guests because it takes just 15 minutes of prep time, and bakes the rest of the time hands free in the oven.
- Packed with veggies. Making a quiche is a great way to use up leftover vegetables in the fridge!
- Just Egg - Just Egg is a vegan egg product that cooks, smells, and tastes very similar to traditional chicken eggs. It's made from mung beans and is completely vegan, gluten free, and allergen friendly (though it does contain soy). You may notice that Just Egg sells both a liquid version as well as a pre-cooked version. For this Just Egg quiche as well as my Just Egg French Toast, you need the liquid Just Egg product.
- Pie crust - I like to use a pre-made vegan pie crust to make preparing this vegan quiche as quick and easy as possible. I recommend the brands Marie Callender's or Wholly Wholesome. Wholly Wholesome makes both vegan as well as vegan and gluten free pie crusts. If you can't find store-bought vegan pie crusts near you, you can always make a vegan pie crust from scratch.
- Vegan Sausage - Although optional, I love making this vegan quiche with vegan sausage or even vegan bacon because it makes it hearty and extra flavorful. Use any brand of vegan sausage or vegan bacon you have and love.
- Plain almond milk - It is important to ensure that the vegan milk you are using in this vegan quiche is unsweetened. I always recommend smelling and tasting any vegan milk you buy at the grocery store before adding it to a savory dish. Any unsweetened milks that are made with sweet tasting preservatives will ruin the flavor of your quiche.
- Fresh vegetables - I like to use a combination of fresh tomatoes, asparagus, broccoli, spinach, shallot, and jalapeños. You can use more or less of any ingredient, just keep the overall ratio of vegetables the same. I do not recommend substituting in frozen vegetables because they will release too much moisture while baking and make it very difficult for the quiche to set.
Step by Step Instructions
- Prepare the vegan sausage, if using: In a skillet over medium heat, pan fry the vegan sausages whole until golden brown and crispy on the outside, about 5 minutes. Once cooked through, transfer the sausages to a cutting board and dice into bite sized pieces and set aside.
- Whisk together the Just Egg and plant based milk. Make sure to use a bowl large enough to fit the remaining quiche ingredients.
- Add in remaining ingredients. In the same bowl with the Just Egg and milk, add the asparagus, spinach, tomato, jalapeno, shallot, broccoli, and vegan cheese. Gently fold together until evenly distributed throughout the liquid mixture.
- Pour the mixture into a pie crust. Carefully transfer the quiche filling to a pie crust. It should fill the crust perfectly to the top, leaving just the edges exposed.
- Bake. Bake for 50 minutes, or until the crust is golden and the quiche is set. If the vegan quiche is still jiggly, bake for an additional 5 minutes, or until a toothpick comes out clean.
- Slice and serve. This Just Egg quiche is best served warm from the oven. Store any leftovers for up to 3 days in the fridge.
What to Serve with Quiche
Vegan quiche is great to serve for breakfast or brunch because it pairs well with side dishes and beverages.
Try serving it with one or a few of these suggestions:
- fresh fruit or a fruit salad
- Easy Chocolate Banana Protein Muffins (vegan)
- healthy green salad
- Ninja Foodi Roasted Potatoes
- Oat Milk Hot Chocolate or Creamy Iced Oat Milk Latte
- Sangria Charcuterie Board
The primary ingredient in Just Egg is mung bean protein isolate. Mung beans are similar to beans and lentils and are a part of the legume family. Mung beans are very subtle in flavor and taste slightly earthy. They are also a great source of plant-based protein and fiber (12 grams of protein per serving in this vegan Just Egg quiche!).
Yes, it is important to blind bake or par bake your pie crust before filling it with the Just Egg quiche mixture. This is going to prevent the pie crust from getting soggy from the liquid Just Egg mixture and will keep the crust flaky and golden. It is also recommended to "dock" or prick holes in the bottom of the pie crust with a fork to help the steam escape, and prevent the quiche filling and crust from bubbling up. Almost all store-bought pie crusts will provide instructions on the box for how to best prepare your crust before filling.
Quiche can be served cold, however it is not advised. Quiche should be at the very least served room temperature or slightly warm. The texture of the Just Egg is best when warm and fresh.
Quiche crusts and pie crusts are the same. The only real difference between a quiche and a pie is that a pie can be both savory or sweet, while a quiche is always savory. The crust, however, is the same for both.
- Make sure the quiche is set before removing from the oven! Although I typically find my vegan quiche to be set after 50 minutes, this will vary depending on your oven. A knife or toothpick inserted into the center of the quiche should come out clean when it is ready. If the Just Egg mixture is sticking to the knife or toothpick, it needs additional time.
- Double check that the pie crust you are using is vegan. Not all store-bought pie crusts are vegan. A lot of pie crusts contain shortening, butter, or lard. Marie Callender's makes an accidentally vegan pie crust that is widely available in most grocery stores.
More Vegan Breakfast Recipes to Try
Just Egg Quiche
- 12 oz Just Egg
- 3 vegan sausages optional
- ¼ cup plant based milk
- 3 tbsp apasargus diced
- ½ cup spinach chopped
- ¼ cup tomato diced
- 2 tbsp jalapeno diced
- ¼ cup shallot diced
- ¼ cup broccoli chopped
- ½ cup cheese
- 1 pie crust
- 1 tsp salt
- ½ tsp black pepper
- Preheat the oven to 350 degrees F.
- If you plan to add vegan sausage, cook in a skillet over medium heat until it is golden brown. This usually takes 5 minutes, but will vary depending on the size of your sausage. Chop it into small, bite size pieces.
- Shake Just Egg well then pour it into a large mixing bowl, adding the plant based milk and whisking until both liquids are combined.
- Fold all additional ingredients, other than the pie crust, until all ingredients are coated and mixed into the liquid mixture.
- Pour the quiche mixture into the frozen pie crust.
- Bake for approximately 50 minutes. If you take it out and it is still very jiggly, bake for another 5 minutes. A knife or toothpick inserted into the center of the quiche should come out clean when it is ready.
- Serve immediately.