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 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!
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 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
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.
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!
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!
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!!
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 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!
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.
Loved this! I used just egg, vegan chorizo, nutritional yeast, spices and broccoli. Amazing.
Amazing! I am so happy you like it!
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.
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 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.
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!
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.
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!
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.
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.
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!