Easy Vegan Quiche 2 Ways

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A vegan quiche without the use of tofu!

Course Breakfast

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 636

Author Timothy Pakron

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!).

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!

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