Just Egg Quiche
This simple Just Egg Quiche uses a plant-based egg substitute, with an easy pie crust to create a light and fluffy filling with fresh herbs and spring vegetables!
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 207kcal
- 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
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.
Top Tips for Making Just Egg Quiche
- 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.
Calories: 207kcal | Carbohydrates: 16g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 321mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1418IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 3mg