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 made the spinach dill quiche. It is amazing!
I’m so glad! Thank you!
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. 🙂
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!
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!
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!
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. 🙂
Can I use field roast sausages instead of bacon??
Absolutely! You can use whatever vegan meat you like here.
Is it ok to skip the vegan cheese? Thanks so much for sharing this recipe.
Yes! That would be fine!
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!!
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.
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!
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 used polenta for the crust, turned out amazing – thanks for the lovely recipes!
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.
This looks amazing! Can’t wait to make it for brunch this weekend!
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 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!
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. 🙂
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!
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!