Easy Vegan Quiche 2 Ways
[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’!
Check out some of my other breakfast ideas:
Easy Vegan Quiche 2 Ways
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 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 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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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!).
I just made your quiche recipe. It was excellent! Thank you so much.
Hey Bruce! Thanks for letting me know. So happy to hear! Happy holidays.
This turned out incredible on the first try!
Have you tried freezing the ingredients? I added about a quarter block of tofu to stretch the just egg and have the veggies cooked, wondering if it would all freeze okay until I was ready to cook another? I basically combined the two recipes and it was perfect.
If you want to freeze, I think freezing after it is baked would be fine and then you can heat up to serve. I would be worried about freezing before baking though. This might effect how the Just Egg works but I am not certain. Sorry, wish I knew more I just haven’t tested this!
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!
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!
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!
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!
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!
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.