This Just Egg Quiche uses a simple pie crust and has a light and fluffy filling with fresh herbs and vegetables!
Growing up, my mom made quiche all the time! She always made it with mozzarella cheese, simple seasoning, and lots of spinach! I have missed quiche quite a bit since becoming vegan. I’ve made a vegan breakfast casserole, and a vegan scramble using silken tofu, which is a nice twist on quiche, but it wasn’t until I started using the Just Egg product to make omelets, that I realized how simple it would be to make a Just Egg quiche using this substitute!
I decided to pay homage to my mom’s classic quiche recipe, using chopped spinach, fresh asparagus spears, dill, and chives with an easy pie crust. It’s 100% vegan, and has a light fluffy eggy texture!
Ingredients and Substitutions
Just Egg: You will need one Just Egg bottle or 12 ounces.
Dairy-Free Plain Yogurt: The yogurt is added to the Just Eggs to give it a lighter texture. I used cashew yogurt, but you could use soy or almond yogurt if you prefer. Just make sure that is plain, unflavored, and unsweetened.
Soy Milk: In addition to plain yogurt, add a bit of soy milk to lighten the texture. Again, be sure to use plain unsweetened soy milk. Any other dairy-free unsweetened milk alternative will also work.
Vegetables: You can be as creative as you like with the vegetables you add to this quiche. I added chopped fresh spinach and asparagus along with some fresh herbs for a spring-flavored quiche.
Pie Crust: I make a super quick and easy pie crust that is vegan and gluten-free using almond flour, tapioca flour, and oat flour. However, if you are not gluten-free, or don’t want to make your own crust I recommend the store-bought Wholly Wholesome Organic Pie Crust.
How to Make Just Egg Quiche
Step 1: Prepare the pie crust according to the recipe directions, or use a pre-made vegan pie crust. Preheat the oven to 350 F.
Step 2: Roughly chop the leaf spinach, and then cut the tops of the asparagus spears about 2 inches long. Roughly chop the dill and chives. In a large bowl add the entire bottle of Just Egg, vegan plain yogurt, soy milk, baking powder, salt, pepper, and garlic powder. Whisk the Just Egg mixture together until combined.
Step 3: Add the chopped spinach, asparagus spears, dill, and chives. Fold together until evenly distributed.
Step 4: Sprinkle the bottom of the prepared pie crust with vegan mozzarella. Pour the egg mixture over top.
Step 5: Bake for 35-40 minutes or until quiche is firm in the center. I find it easiest to take the quiche in and out of the oven if I place the pie dish on a baking pan. Halfway through the baking time, remove the quiche from the oven and cover the edges of the pie crust with aluminum foil to avoid burning.
Step 6: Allow the quiche to cool for 5 minutes. Cut into 8 slices. Serve topped with fresh herbs of your choice. Add additional salt and pepper to taste.
Helpful Tips
- Thoroughly whisk the Just Eggs, yogurt, soy milk, baking powder, and seasoning so that all of the ingredients are evenly distributed.
- Don’t skimp on the Just Eggs. Use the whole bottle or 12 ounces.
- Add shredded vegan mozzarella if you choose, or if you prefer, add homemade vegan feta!
- Be sure to place some aluminum foil around the edge of the pie crust to keep the crust from burning. Especially if you are using the gluten-free pie crust recipe. It can quickly brown, and the center of the Just Egg quiche needs more time to bake.
- Use a pre-made vegan crust to save yourself a bit of time.
Frequently Asked Questions
Just Egg is primarily made from mung beans which is a type of legume. It is very versatile. High in protein and antioxidants, it’s an excellent plant-based source to add to your repertoire. In addition, to mung beans, Just Egg also has added oil and seasonings.
For this particular recipe, yes! Another common egg substitute is silken tofu, but that would include additional ingredients and would not be a simple 1:1 swap. If you don’t want to use Just Eggs then I recommend trying my silken tofu scramble, or vegan egg casserole.
Yes! You can certainly use other vegetables or fillings instead of spinach and asparagus. Add seasonal ingredients for the best flavor. Be sure that whatever you decide to add isn’t too watery. For example, if you decide to add tomatoes, just be sure to deseed them first. Some of my favorite fillings include diced onion, mushrooms, broccoli, and vegan cheese.
How to Store
Store and Keep: Allow the quiche to cool to room temperature. Cover in plastic wrap or aluminum foil. Store in the refrigerator for 3-5 days.
Reheat: Warm each slice in the microwave for 30-40 seconds. Or preheat your oven to 325 F, and reheat for 10-15 minutes or until heated through.
More Vegan Breakfast Recipes!
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Recipe
Just Egg Quiche
Equipment
Ingredients
- 1 pie crust recipe or store-bought vegan crust
- 12 ounces Just Egg
- ¼ cup vegan plain yogurt unsweetened
- ¼ cup plain soy milk unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 cups fresh spinach roughly chopped
- 1 bunch asparagus spears tops of asparagus spears only
- ¼ cup vegan mozzarella cheese
- 1 tablespoon fresh dill roughly chopped
- 1 tablespoon fresh chives roughly chopped
Instructions
- Prepare the pie crust according to recipe directions, or use a pre-made vegan pie crust. Preheat the oven to 350 F.
- Roughly chop the leaf spinach, and then cut the tops of the asparagus spears about 2 inches long. Roughly chop the dill and chives.
- In a large bowl add the entire bottle of Just Egg, vegan plain yogurt, soy milk, baking powder, salt, pepper, and garlic powder. Whisk the Just Egg mixture together until combined.
- Add the chopped spinach, asparagus spears, dill, and chives. Fold together until evenly distributed.
- Sprinkle the bottom of the prepared pie crust with vegan mozzarella. Pour the egg mixture over top.
- Bake for 35-40 minutes or until quiche is firm in the center. I find it easiest to take the quiche in and out of the oven if I place the pie dish on a baking pan. Halfway through the baking time, remove the quiche from the oven and cover the edges of the pie crust with aluminum foil to avoid burning.
- Allow the quiche to cool for 5 minutes. Cut into 8 slices. Serve topped with fresh herbs of your choice. Add additional salt and pepper to taste.
Video
Notes
- Thoroughly whisk the Just Eggs, yogurt, and soy milk, baking powder, and seasoning so that all of the ingredients are evenly distributed.
- Don’t skimp on the Just Eggs. Use the whole bottle or 12 ounces.
- Add shredded vegan mozzarella if you choose, or if you prefer, add homemade vegan feta!
- Be sure to place some aluminum foil around the edge of the pie crust to keep the crust from burning. Especially if you are using the gluten-free pie crust recipe. It can quickly brown, and the center of the Just Egg quiche needs more time to bake.
- Use a pre-made vegan crust to save yourself a bit of time.
- Keep in the refrigerator for up to 5 days. Reheat in the microwave or in the oven at 325 F for 10-15 minutes or until heated through.
Shari
Would you happen to have a weight on the asparagus? I’m planning to make this for Easter. I don’t care for asparagus and want to use artichokes instead as that goes with the spinach. Do you know how much to use? Thank you!
Alison Corey
About 1 bunch, so I would say 1 pound. But the asparagus is trimmed.
Genevieve
I love a good Quiche recipe and this one looks delicious and super easy to make. I love that the crust is gluten-free and that you use spinach. So much yum!
veenaazmanov
This is just perfect for a yummy breakfast when friends and family are around. Looks filling and cheesy too.
Healthy Seasonal Recipes
This recipe would be PERFECT for Mother’s Day brunch. The spinach and asparagus are wonderful additions!
Tara
Oh yum! Such a wonderful vegan and gluten free option for brunch. This quiche looks so good and I love those flavors.
Amanda
The Just Egg product worked so well in this quiche! It came out perfectly light and fluffy, and the herbs added such a wonderful flavor.