[DISCLAIMER + RECIPE UPDATE 11.24.2021]
It has come to my attention that certain batches of JUST Egg are not performing consistently. I have had readers make this recipes multiple times with no issues and then, all of a sudden, while making the same recipe, they have an instance where the quiche does not set after 1 hour of baking and they must bake for significantly longer (60-80 minutes of additional cook time!). Unfortunately, this has happened to some of you on the first attempt of making this recipe. My sincere apologies! I have made this recipe over 20 times and have never had any issues at all with the bake time but I recognize that some of you are. If you are having any issues with the quiche setting, please continue to bake at 325 for an additional 60-80 minutes, or until it firms up. I have been informed by a reader that this works and the crust does not burn (which was my concern). Thank you! Here is the original blog post:
Omg, QUICHE. I love it so much. And because I have been vegan for over a decade, I haven’t really had an authentic quiche in a minute. The reason for this is because most vegan quiche is made from tofu. WHiCh iS FiNe! But it’s not quiche. It’s a tofu pie. Feel me?
Not anymore, y’all! The time has come for my quiche recipe to enter the world. One that is vegan and without tofu. A triumph! The answer? JUST Egg. It’s an incredible product made from mung beans. It scrambles just like eggs and it also makes an excellent quiche filling. Fluffy, yet firm, rich and satisfying- this plant-based egg works beautifully. To find it, check the section of your grocery store that sells refrigerated plant-based options.
As for the crust, I used store bought and I am NOT ashamed to admit it. Most brands are actually vegan, just check for lard or milk. TBH, I wasn’t in the mood to make crust and I’m sure you won’t be either. Of course, feel free to use your own homemade crust. Either way, you’re going to have to par-bake. And even though it’s an extra few steps- it’s definitely the way to go. This creates a flaky bottom which makes the overall experience optimal while consuming quiche.
Now, full disclosure, I’ve made this recipe without par-baking the crust and it came out just fine. The soft, squooshy bottom crust was still delicious and the overall effect of quiche was met. However, I did offer a sample to my family, explaining to them that I was perfecting the recipe for my blog. My aunt delicately, yet assertively, pointed out that the crust on the bottom was in fact raw and if the recipe were to be perfected it should be par-baked. I knew she was right and that I was just being lazy. So there. Do what you will!
Two In One
Oh yeah, did I mention there are TWO recipes? That’s right! I’m such a sweetheart. First up, I have a springy and bright quiche with fresh dill, baby greens, and cherry tomatoes. I’ve always loved dill in quiche. The fluffy egg mixture and buttery crust are the perfect blank canvas for such a pungent herb. A touch of nutmeg makes this one super special.
Next up, I have a combination that is inspired by ‘Quiche Lorraine’ with smoky, tempeh bacon, caramelized shallots, and a good amount of cheese. All the flavors in this version really hit the mark for me. Quiche realness, if you will. I like to add crushed red pepper flakes for a little kick. Give that a go for sure.
I definitely recommend making both recipes because pre-made pie crust usually comes in a pack of two. So why not? Especially if you are cooking for a crowd. And just think, if you show up to a brunch with not one but two quiches, don’t you think you’ll be the most popular person in the world? (Tip: If you do make both, I recommend using a large baking sheet to place them on. This makes transferring them to and from the oven a hell of a lot easier. 😉
Ok, let’s get to cookin’!
Ingredients
Spinach Dill Tomato Quiche
PLEASE READ THE DISCLAIMER AT THE TOP OF THIS BLOG POST.
1 (9 inch, deep dish) vegan pre-shaped pie crust (or homemade crust if desired)
½ cup onion, chopped (half of one medium onion)
5 ounce box baby spinach or baby mixed greens, roughly chopped or hand torn
⅛ teaspoon nutmeg, freshly ground (use a microplane)
2 tablespoons olive oil
⅓ cup shredded vegan cheddar
¼ cup fresh dill, chopped + some to garnish
1 teaspoon nutritional yeast
1 bottle of JUST Egg, cold and shaken well
½ cup cherry tomatoes, halved
2-3 tablespoons shredded vegan parmesan
PLEASE READ THE DISCLAIMER AT THE TOP OF THIS BLOG POST.
Bacon Shallot Quiche
1 (9 inch, deep dish) vegan pre-shaped pie crust (or homemade crust if desired)
3 ounces tempeh bacon strips, chopped (half a package)
⅓ cup shallot, chopped + 1 small shallot (sliced lengthwise), to garnish on top
2 tablespoons olive oil
⅓ cup shredded vegan cheddar cheese (or mozzarella)
1 tablespoon fresh thyme (or 1 teaspoon dried), plus some to garnish
1 teaspoon nutritional yeast
1 bottle of JUST Egg, cold and shaken well
2-3 tablespoons shredded vegan parmesan
Pinch of crushed red pepper flakes, if desired for a kick
Instructions
Spinach Dill Tomato Quiche
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Par-bake the crust: preheat oven to 400 degrees F. Cover pie crust with parchment paper (or foil) and fill with baking beans (to keep bottom of crust from rising). Gently press down on the beans and wrap the parchment/foil around and under the crust. This will prevent the crust from burning. Bake 400 degrees for 12 minutes. Reduce temperature to 325 degrees. Remove baking beans and parchment paper/foil, prick holes in bottom of pie crust with a fork and bake for an additional 8 minutes.
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Add chopped onion, greens, and nutmeg to the pan on medium heat with 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste. Cook for about 6-7 minutes, stirring every so often, until the mixture has cooked down and most of the water has evaporated.
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Sprinkle ⅓ cup shredded cheddar cheese on the bottom of the pie crust. Add cooked onion and greens mixture. Top with chopped fresh dill, nutritional yeast, and crack of fresh black pepper. Shake the Just Egg bottle vigorously and evenly pour over quiche filling. Garnish with halved tomatoes and parmesan.
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Bake in 325 degree oven for 60 minutes, or until the center is set. Let cool 15-20 minutes and sprinkle with kala namak and fresh dill. Serve warm (or cold if you’d like!).
Bacon Shallot Quiche
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Par-bake the crust: preheat oven to 400 degrees F. Cover pie crust with parchment paper (or foil) and fill with baking beans (to keep bottom of crust from rising). Gently press down on the beans and wrap the parchment/foil around and under the crust. This will prevent the crust from burning. Bake 400 degrees for 12 minutes. Reduce temperature to 325 degrees. Remove baking beans and parchment paper/foil, prick holes in bottom of pie crust with a fork and bake for an additional 8 minutes.
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Add ⅓ cup chopped shallot and 3 ounces of chopped tempeh bacon to a pan on medium heat with 2 tablespoons of olive oil. Stirring every so often. Cook for about 10 minutes until the tempeh has browned and the shallots are soft.
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Sprinkle ⅓ cup shredded cheddar cheese on the bottom of the pie crust. Add cooked shallot and tempeh bacon filling on top of cheese into pie crust. Top with fresh or dried thyme, nutritional yeast, and crack of fresh black pepper. Shake JUST Egg bottle vigorously and evenly pour over quiche filling. Garnish with sliced shallots, parmesan and crushed red pepper flakes.
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Bake in 325 degree oven for 60 minutes, or until the center is set. Let cool 15-20 minutes and sprinkle with kala namak, fresh thyme leaves, and crushed red pepper flakes. Serve warm (or cold if you’d like!).
notes
Baking beans are just beans that are dedicated to this one purpose: baking on top of a crust to par-bake it. This keeps the crust from puffing up. You simply use the beans and place them back in a jar labeled ‘Baking Beans’. I wouldn’t suggest ever trying to consume them- just use ‘em for their weight! 😀
For the spinach quiche, you can actually use whatever mix of baby greens you like. For example, baby kale and baby bok choy. Or arugula. You get the idea booger.
I like to sprinkle on kala namak at the end because it has sulfur which tastes very eggy. This is not required but I think it’s a nice touch.
Of course, warm quiche is ideal but you can certainly serve it cold from the fridge. I must admit, I don’t mind it this way. I’ve been snacking on it for days, grabbing a piece when I am running out the door and spilling crumbs everywhere as I go.
Lastly, about the crust. Obviously you can make your own homemade crust. Like, totally. I am just trying to make this recipe as easy as possible for everyone. If you’re a badass in the kitchen and know how to make the most amazing vegan crust ever- you go girl!
106 comments
These look amazing! What kind of vegan cheese do you recommend for these recipes?
I like to use Follow Your Heart cheeses!
Made both and they are great! The hardest part was the pre-made frozen crust. ? I could only find gluten free (pandemic) and it cracked during the pre-bake, and the foil stuck and pulled some pieces off – the Daiya cheez and Just Egg kept it together for serving. It was still beautiful and tasted amazing. The second pie shell I didn’t use foil to pre-bake and it still cracked, but overall was in better shape. Also, I have a split convection oven so, per usual, I decreased the time to about 45 min and set the oven to 300 to bake the quiche – totally unnecessary – had to add another 25 min. I followed the recipe instructions for the second one and it turned out perfect. Thank you!
Can’t wait to try these! Hoping to find Just Egg!!!
Yes! Sending you good luck! 🙂
These two quiche recipes are inspirational. My first time using Just Egg (love it). Since I didn’t have dill I did a kinda mashup of the two recipes. Spinach, mushroom, shallots, Lightlife bacon, Miykonos mozz and thyme garnished with tomato slices. Baked for 55 mins at 350. It was fabulous and I would definitely make again. Next time I want to try the dill recipe. Thank you. PS Your food styling and photography are always on point. ?
Amazing! Love hearing this. Thank you!
The tomato dill version was an Easter hit ? entire family was shocked that this was vegan. This was my first time making a quiche, and it came out IMMACULATE. Also makes for a great nightime snack served cold, which I’m doing at the moment..
Yaas! This is so lovely to hear! Thank you. 🙂
This was amazing! I subbed the tempeh bacon for benevolent bacon and added a tiny bit of liquid smoke. I also halved the nooch and waiting until half way through baking to place the shallots and parm. Absolutely amazing and I’ve made it three times!
Great!! Sounds lovely. I want it now!
Hey! I am so excited to try… ! ? Why didn’t you use your shiitake bacon?
Thanks ??
Ha! Mainly because the recipe is in my cookbook so it wouldn’t be fair to those who don’t have it. But that would be an excellent way to use it!
I just made my quiche. Shallots, Mississippi Vegan crack-bacon, cheddar (violife) cheese & spinach.
I’ll let you know. (I’ll send photos to IG).
This looks amazing! Can’t wait to make it for brunch this weekend!
Does it reheat well? What temperature/time would you suggest?
So sorry I missed this!!! Yes it does, I would say a good 5-7 minutes in a preheated 350 degree oven would do the trick.
I used polenta for the crust, turned out amazing – thanks for the lovely recipes!
I can’t seem to find your vegan crust recipe. The quiche looks delicious.
Hi! I don’t have one online and for this recipe I used store bought. If you are making it homemade, simply google ‘vegan buttery crust’ and choose a recipe that looks good to you! 🙂
I made the Spinach Dill Tomato version of this quiche and it is DELISH! I took it to a Christmas BreakFest. It was loved by all who tasted, both vegan and non-vegan alike. I did omit the nutmeg because I didn’t have it on hand, but followed the rest of the recipe. I will definitely make this again. Thank you for this recipe! I am allergic to eggs and this recipe really fit my needs. I will not hesitate to make it for guests and potlucks.
I love hearing this! I just made a similar variation the other day and I gobbled it up. I agree this dish is perfect for large groups. Thanks for the love and happy cooking!
This is the 3rd time I’ve used this recipe. Great recipes. I’m a little frustrated that printing it off is so, well, frustrating. It takes 4 pages with big gaps of nothing printed, and the two recipes are mixed, so if you only want to do one of them, you still have to print the other. Grr. Anyway, love this quiche.
Yikes! I’m looking at the PDF and it’s not very good, is it? I will work on this ASAP. Thanks for bringing it to my attention.
Oh I can’t wait to make this!! For the baking beans, how much do you use? Oh, & you can reuse them as baking beans for another quiche?
I would say about 2 cups would be enough and yes, you can use them forever! I keep mine in a mason jar labeled ‘Baking Beans!’
Thank you!!
Is it ok to skip the vegan cheese? Thanks so much for sharing this recipe.
Yes! That would be fine!
Can I use field roast sausages instead of bacon??
Absolutely! You can use whatever vegan meat you like here.
Couldn’t believe it when I found just egg for $1 at the grocery store! I had one day before it expired question immediately thought about making quiche. After a quick googling, I found your amazing recipes. Thank you!!! I made the spinach one and roughly used your bacon one without the bacon since I didn’t have any. Added roasted bell peppers, mushrooms, onions, tarragon…. both quiches came out just perfect! I did have to bake them 20 minutes longer but they were so worth the wait. Again, thank you for posting these recipes. They were the perfect guidelines for someone craving a past favorite treat.
Omg! That makes me so happy. I am thrilled you were able to find my post through google as well. Thanks for leaving a comment! Happy cooking. 🙂
First time using Just Egg. I made the quiche with spinach, Beyond Sausage, Violife cheddar cheese, red and yellow peppers, onions and seasonings. It was a hit.
Awesome to hear! Thank you!
I just made the dill quiche and it was so easy and really great! Just Egg is such a good product. This tasted like a quiche with real eggs in it. I used a premade frozen pie crust- I attempted to par bake it, which ended up causing the aluminum foil to stick to it and make the crust fall apart a little—the actual directions on the crust said to defrost a little and then just bake, so next time I will do that. I am definitely making this recipe again.
Thank you for the comment. I agree Just Egg is pretty incredible. Happy cooking!
Love the vegan bacon shallot quiche recipe! Turned out so good. I’m excited to try out my own flavor combos soon using these recipes as a base. Thank you!!
Yes, I just made a variation myself. You can use different herbs, veggies, and/or vegan meats to change things up! Happy cooking!
Love, love, love the spinach dill quiche. I probably make it at least monthly, and share it with several vegan friends every time I do (because I make multiple batches). Thanks for turning me on to the Just Egg product.
I am so happy to hear this. Sharing quiche with friends is a lovely thing to do. Thanks for the comment. 🙂
I made the spinach dill quiche. It is amazing!
I’m so glad! Thank you!
I saw you for thr first time on the vegan view and I just LOVE you. You are so fun to watch, I love your recipes and beautiful pictures and reading your recipes is so you! Thank you for all your hard work and making me smile.
Aww, welcome! So glad you watched the interview. They were lovely!
I’ve made both versions of this recipe now, and thank you, including the tips on the crust. BIG QUESTION: After one hour at 325, my quiches were not even close to fully cooked. I cooked one of them a full second HOUR til it was set, and the second time I raised the temperature to 350 for half an hour, but I feel like I would have had a better result by doing something differently. Any advice? Should I raise the temperature and bake for an hour at 350, or keep it low and bake for two hours at 325?
Hi there! Wow, that doesn’t sound right. I just made a variation of this quiche the other day and 1 hour at 325 was more than enough time. I’ve also had plenty of people make this recipe with good results so I am thinking your oven might be off. I would suggest getting a thermometer so that you can check the temperature for sure. Until then, I would just continue to cook the quiche until it sets. Yes, you can raise the temperature but please watch the crust so it doesn’t burn. I’d be really curious to know what the oven is reading, let me know!
I had the same thing happen to me! Also the crust or the bottom of the pie was difficult to cut may be because I layered the bottom with vegan cheese, not sure. Ps. It was delicious either way and thank you for sharing
Guys, this is very upsetting. I’ve had so many people who have had great results. Do you think your ovens could be off??
Two years later I’m back and finally reading your response. My oven seems to be okay for other recipes. MAYBE my problem is that I am overfilling my quiches. I can’t help it. I go overboard on the veggies. I’ve made both versions of this quiche three times now so I still love the recipe, I just know that I need to bake at least an hour, maybe more, and I watch carefully. I also bought some of those crust protectors you put over the edges of the quiches to prevent the exposed part from burning. 🙂
I’m making this right now and having the same issue! Cooked it at 325 for 75 minutes, and thought it was set. Let it cool for 15 minutes, went to cut it and it’s liquid in the center. It’s currently back in the oven at 350 just to try and save it. Glad it’s not just me, but every recipe I find says 325 so I don’t know what’s going on.
This is so frustrating! I made this recipe exactly as written this past week and it came out perfect! I’m wondering if maybe it is a batch issue with Just Egg? I’m sorry you’re having trouble. I might have to update this blog recipe and warn people of this happening. I’ve just had so many people have great experiences, so I’m really scratching my head.
I’ve had this same thing happen to me every single time I make this recipe. I’ve tried baking it longer or leaving it out longer to cool and set but every time the center is liquid. I’m so glad I’m not the only one! I wonder what’s causing it. Would love to find a fix because the flavor is delicious (yes, I still ate it even though it was mostly liquid)
Hi Jen. I am at a total loss here because I have no idea what is the problem. I have made this recipe over a dozen times with great results. I am sorry! The only thing I can think of is that the JUST Egg product is off? I really have no idea. I wish I could be of more help.
I’ve made this recipe a dozen times without issue and LOVE it, but today for the first time I’m having the same issue with the Just Egg being liquid inside after over an hour baking at 325. I have an oven thermometer so I know temp isn’t the issue. I’m wondering if it really is an issue with random batches of Just Egg?! Trying to save my quiche now. So sad because this is one of my favorite recipes!
I am so sorry. I think something is going on with JUST Egg batches. I hate that this is happening.
AMAZING!! I made this for breakfast on my husband’s birthday and he couldn’t be happier; he tried to eat the whole thing!! I made the bacon shallot recipe and it was so delicious and surprisingly easy. Not to mention, I love Mississippi Vegan now! For the first time ever I enjoyed reading the pre-recipe blog. It was so helpful and sweet to read. So not only do I recommend this recipe, I would suggest subscribing to the newsletter because I am excited to try more recipes.
Oh, this is so lovely to read! Thank you for leaving a review and I am so glad you enjoyed the recipe.
Hi,
Par baking is also called blind baking.. But this is fabulous! I wondered how to make a quiche with Just Egg and it is fool proof!
Hi! I used your recipes as a guide for a spinach, shallot, bacon quiche in a Publix store brand crust (which was vegan.) I was worried about its ability to “set up” with Just Egg and vegan cheeses, so I added about 1-2 Tablespoons of chickpea flour as insurance. I did have to cook it an extra 10-15 minutes, but I covered the crust edge with foil to keep it from burning. It came out soooo perfect! I served it up for dinner which included my 22 year old son and his friend as well as my 20 year old daughter. They weren’t excited about eating vegan quiche, but they devoured it and wanted more! Thank you so much for this scrumptious recipe!
I’m so glad you enjoyed the quiche!!! Thanks for the review. Have a lovely weekend.
I made both of these tonight and they were great! I do have one question (because I am very detail oriented.) In both recipes, the ingredient list calls for 1/3 cup shredded cheddar – then the instruction say to sprinkle 1/4 cup shredded cheddar over the bottom. Am I simply math challenged or did I miss something?
Good catch! This has been adjusted!
I tried his recipe for basic quiche. I didn’t make of buy a pie crust but I just used a store bought flour tortilla big enough to fit the pie tin. I poured in the bottle of Just Egg and added some vegan cheddar Daiya, some bacon bits you get in the jar as they are vegan, stirred it a little and popped it into the oven using the temp suggested. It baked well!
Thanks for the idea! Tortillas are much more affordable and easier to get the pie crust.
Drooling over this- wondering if it’s alright to make ahead of time? i want to make this for a brunch I’m hosting but don’t want to attempt it when I’m six mimosas deep. Would the crust get soggy if I made it the night before and reheated it in the oven?
Sorry, I took so long to respond! You can def make before and reheat!
I’m VERY excited to make the Bacon Shallot Quiche! Like you I haven’t found one I like. Quick question, I am planning to travel with this for Thanksgiving. Do you think this recipe will freeze well? Was hoping I could make it in advance more than just the day before like one of your other comments mentioned. Thank 🙂
Hmmm, I’m I think that would be fine! Just Egg sells frozen folded egg so I know it won’t mess with that texture. I also grew up eating frozen quiches and they were delicious. So I would just say defrost and heat up and you should be good to go.
Loved this! I used just egg, vegan chorizo, nutritional yeast, spices and broccoli. Amazing.
Amazing! I am so happy you like it!
Thanks for this recipe. I am SO excited to try it! My question is I am planning on using frozen broccoli along with the vegan cheese and some scallions. Should I cook the broccoli first?
Thanks for all of your wonderful recipes! Love your instagram account!
You don’t need to! I would defrost it first and squeeze out the excess liquid though.
I make the bacon shallot quiche all the time! I much prefer using Just Egg rather than tofu. This is a super easy weeknight meal, especially when you cheat a bit and get a store-bought crust. There are also recipes out there for making your own egg substitute with mung beans that can save you tons of money if you turn into to Just Egg lover – that stuff is expensive!!
Thanks for this great quiche recipe!!
I love it when a recipe becomes a regular stand-by! That makes me very happy- thank you!
So so so good. I have made the spinach dill variety twice now. I have added mushrooms to the sauté and it is amazing. After taking the first bite, my husband said that I had converted him into a quiche lover! That is high praise. Just Egg is such a superior plant based product. Thank you for showcasing it so perfectly in this quiche recipe!
Love hearing this! Thank you!!
I made the bacon shallot with unmoo cheese and it was fantastic. Thank you for sharing your recipe!
I’m so glad you liked it!!
For my crust, I lightly coat the pie pan with some olive oil and then cover it with bread crumbs and coat the pan thoroughly and it makes for a really nice, light crust without the heaviness of the typical pie crust.
Cool! That sounds easy enough!
OMG! Your quiche is to die for. Good grief. Tried my own version with spinach, mushroom, and cheese which came out incredible. Next up: spinach, mushroom, cheese, and bacon (I like to use Upton vegan). Oh, and the cheese that I love to use is Violife smoked provolone (vegan, of course). I’ve been using JUSTegg for omelettes and scrambles for quite a while, but never even thought of trying it for quiche. Such a great idea! Thank you, thank you, thank you. Oh, and for anyone interested, your book is fantastic! I was inspired to purchase it after finding (and trying) your quiche recipe. Can’t wait to immerse myself in some of the incredible sounding recipes. And your photography is awesome. Makes for a beautiful book … definitely gift worthy ?.
Thank you so much for the thoughtful comment and support! I am so happy you like the quiche recipe and the cookbook. This makes me very happy. Sending you hugs!
I’ve been making quiche for years with scalloped sweet potatoes in place of the pie crust. So delish and you are getting more veggies in! You’re welcome!!
Cool!!
Oops… somehow the first half cut off. I’m new to kala namak despite making this recipe 3x without it. This time I thought what the heck I’ll give it a whirl.
I said what the heck! Do you recommend like a 1/2 tsp… less? Literally obsessed with this recipe and have been searching for a vegan recipe for over 10 years – TG for you and just egg
Hi… sorry I’m having trouble posting. Just want to sing your praises and say thank you for this amazing recipe. I’ve made it 3x already in about 2 months. Haven’t used kala namak on previous iterations but trying to figure out how much you would recommend sprinkling on top for a noob… 1/2 tsp, or more/less? Thanks!!
Hi! Thanks for the love! I would def try ½ a teaspoon and then add more if you’d like! It is quite salty.
I love this recipe so much. Whenever I see JustEgg at the store, I always get an extra bottle just so I can make your quiche. My family (and I) adore it!
Aww, that makes me so happy to hear! Thank you!
Made the spinach dill quiche for a special brunch. Looked fabulous and tasted just as good. Everyone loved it (nonvegan as well). Loved how easy and foolproof the recipe is. I didn’t bother precooking the crust and it was fine. I also added feta crumbles in instead of nutritional yeast, although next time I will add the NY when I’m not being so lazy to find it in my cabinet. I made it a few days before the brunch as a test. I accidentally cooked it at 400 degrees but it turned out fine, just pulled it out earlier. The second time I made it I cooked it at 350 and it took longer than the stated time, so do allow time to play with how long it takes. We had to rush out so I should have let it cook and set a little longer next time. Still awesome though. I squeezed half a lemon into the mix before putting in the Just Egg and liked that brightness it added over doing so without it. Will add in a little more dill from the shaker too next time, as it adds a bit more punch without taking up more space like the fresh dill does. The fresh dill makes it gorgeous though so make sure you pick that up. I was almost to the top of the crust with the second quiche, but it turned out fine and didn’t go over the top when baking. Will try the bacon shallot quiche soon and plan to make both for the holidays.
Lovely! Thank you for the thorough comment. I am so happy you like the recipe!
Do you have a particular favorite brand for the bacon in the second quiche? I haven’t made it yet because of the bacon issue. I’ve tried brands but have not found a favorite and my area is somewhere limited although I could order online. Thanks!
I love using the ‘Lightlife Tempeh Bacon’ for this particular recipe. I also just tried a smoked plant-based ham by Sweet Earth that worked really well in this recipe! You can find all of this in the same section where the tofu and non-dairy cheese is located.
Thanks! Haven’t seen any ham of any brand yet but we do see a lot of Sweet Earth products so hopefully will be in the area (Southern NH) soon! Will try the Lightlife Tempeh Bacon for sure.
So yummy! I’ve made this multiple times using whatever ingredients I have on hand. I’m not vegan, just allergic to eggs, but lovely to be able to enjoy quiche again. This recipe has been loved by all who taste it. I noticed the Just Egg had a ‘new formula’ come out not long ago. It’s much thicker than the old one. Now when I buy it, I give the bottle a shake first-it’s easy to tell which bottles have thicker liquid. I try to purchase the thinner version. Maybe that is part of the baking issue some are having?
Thank you, Sheri! This makes me very happy to read. I am not sure what is going on but I have now learned that if anyone is having issues with the egg setting, they just need to bake it longer! Thanks again for the love. Happy cooking!
Can this be cooked and frozen?
I’ve never tried so I can’t say 100% that it wouldn’t effect the results but I will say JUST Egg sells frozen egg items and the results are great! I also have eaten this after being in the fridge for 3 days and it keeps well that way. So in short, I think it would be ok!
I love this recipe so much, thank you for this! I’ve made it a few times now and they’re both always fantastic. I have an onion hater in the family and can testify that there is still a lot of flavor when omitting the onions/ shallots.
I want to come on the record that “Simply Eggless” brand egg replacer does not work! The most recent time I’ve made this, my local stores were sold out of Just Egg. The quiches were runny even after 1.5 hours of baking. They do set up after cooling, but the consistency remains as a sort of mac-n-cheesy texture. It was fine, but nothing I’d be proud to serve to guests. In case anyone here was wondering about that. (:
Thank you for letting us know! I haven’t seen that brand yet. So happy you like the recipe. Sending lots of love!
If I want to freeze them, do you recommend freezing first and then defrosting and cooking, or baking them first and then freezing?
Hi there! I have not tested this so I can’t say for certain but I think cooking first and the freezing would be best!
Just a heads up, about to make these two delicious looking quiche. I saw you use the bottle of just egg in your recipe which is 12oz. The new container Just Egg comes in is now a carton of 16oz… so bake time for others could be due to more oz since container update from company vs inconsistency with the brands egg consistency. Looking forward to making these, thanks!
Hey Rochelle! The inconsistencies with bake time and set texture started a few years ago, so I don’t think it’s the size change but I should update this recipe because of that! Thanks for reminded me. Any insight with the new container and making this recipe? Hope it turned out well!