This JUST Egg Quiche is a simple and easy recipe to make. Perfect for Mother's Day, Brunch and great for a special occasion or holiday gatherings. This vegan Just Egg quiche is made with only 8 ingredients; one being a store-bought crust to keep it super simple. No one will ever even know this is an eggless, vegan and gluten-free quiche.
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
One reader, Joey, commented: “This was delicious! I’ve tried other vegan quiche recipes and this one is the best!! I didn’t have peppers so I left those out. The flavor and texture was spot on! Loved it! ★★★★★”
This Just Egg Quiche is one of our favorite JUST Eggs recipes. Looking for a crustless quiche be sure to check out our JUST Egg Frittata.
With Shad being vegan and me being gluten-free we haven’t had a decent quiche in quite a long while. But oh happy day this recipe delivers. No hate on vegan quiche with egg replacers like tofu or chickpea but the Just Egg filling is moist, fluffy and with the red peppers and onions it’s flavor packed.
Be sure to read our full guide about vegan egg replacers, what vegan eggs are and if they are healthier for you than regular eggs.
Jump to:
Why This Recipe Works
- Easy & quick to make.
- A pre-made pie crust means less cooking and dishes for you to clean.
- This vegan quiche is so versatile. Swap out any of the vegetables mentioned for your favorites.
Key Ingredients
JUST Egg – This innovative egg-free product is made from two key ingredients: mung beans and turmeric. These, along with a handful of other ingredients, help create a substitute that looks and taste just like chicken eggs. Read our JUST Egg review about the egg free replacer. Find in the refrigerated section of the grocery store like Whole Foods.
Pie Crust - Use a premade frozen pie crust to keep it quick. We like the Wholly Wholesome gluten-free pie crust brand. You could also substitute puff pastry for premade crust too.
Fresh Spinach
Red Pepper Peppers
Vegan Cheese - we like vegan mozzarella cheese.
Kala Namak Black Salt - is an optimal ingredients but because of its high sulfur contain adds an eggy flavor to any recipe but you can definitely skip nutritional yeast the recipe doesn't need it.
Shredded Vegan Cheese – So Delicious and Chao are great choices here; these vegan cheeses have great flavor and melt.
See recipe card below for a full list of ingredients and measurements.
Variations
Additional Fillings - You can add additional fillings like sun-dried tomatoes, fresh herbs or a little red pepper flakes for a little spiciest.
Mini Quiches - You can also make mini quiches using a large muffin tin pan. Preheat oven to 300 degrees. Bake for about 30 minutes or until set and edges are golden brown.
Instructions
Step 1: Preheat the oven to 350 degrees.
Quiche Filling
Step 2: Shake the Just Egg bottle vigorously so there’s no separation. In a large bowl, add an entire bottle of Just Egg (12 ounces), chopped mushrooms, diced onions, diced red bell peppers, chopped spinach, spices and stir to combine.
Step 3: Place pie shell on baking sheet to catch any over flow in oven.
Step 4: Sprinkle vegan cheese into bottom of pie shell then pour JUST Egg mixture into pie shell.
Step 5: Place pie shell on a large baking sheet to prevent any excess liquid spills in the oven and to make it easier to remove from the oven.
Step 6: Bake at 350F for 55 minutes. Until golden brown, no longer jiggly in the center and a toothpick/knife comes out clean (except for melted cheese). Let cool for 10 minutes before serving.
Step 7 Serve with a side of fresh fruit, breakfast potatoes, tempeh bacon or vegan bacon.
Reheat & Storage
- To Store. Cool before refrigerating then cover tightly with plastic wrap or foil. You can also cut into slices and store in airtight container. Store for up to 4 days.
- To Freeze. Cool before freezing then wrap the quiche tightly in plastic wrap. Freeze quiche in an airtight freezer-safe storage bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
- Prepare In Advance. You can fully bake ahead of time and freeze for later.
Want More Vegan Breakfast & Brunch Recipes?
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Just Egg Quiche
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- Mixing bowl
- Baking Sheet
Ingredients
- 1 - 9 inch Gluten-Free Pie Crust - premade, we prefer Vegan Wholly Wholesome
Vegan Quiche filling
- 1 Container Just Egg
- 1 cup Fresh Spinach - lightly packed and chopped
- ½ cup Mushrooms - chopped
- ⅓ cup Red Peppers - diced
- ⅓ cup Non-Dairy Cheese
- ¼ cup Onions - chopped
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 350 degrees
- Shake the Just Egg bottle vigorously so there’s no separation. In a large bowl add mushrooms, onions, peppers, spinach, spices and stir to combine.1 Container Just Egg, ½ cup Mushrooms, ⅓ cup Red Peppers, ¼ cup Onions, ½ teaspoon Salt, ¼ teaspoon Garlic Powder, ¼ teaspoon Pepper, 1 cup Fresh Spinach
- Place pie shell on baking sheet to catch any over flow in oven.1 - 9 inch Gluten-Free Pie Crust
- Sprinkle vegan cheese into bottom of pie shell then pour Just Egg mixture into pie shell.⅓ cup Non-Dairy Cheese
- Bake at 350F for 55 minutes or until it’s no longer jiggly in the center and a toothpick/knife comes out clean (except for melted cheese). Let cool for 10 minutes before serving.
Notes
- To Store. Cool before refrigerating then cover tightly with plastic wrap or foil. Store for up to 4 days.
- To Freeze. Cool before freezing then wrap the quiche tightly in plastic wrap. Freeze quiche in an airtight freezer-safe storage bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
- Prepare In Advance. You can fully bake ahead of time and freeze for later.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
PIN for later!
This quiche is so good and delicious it doesn’t have to be just a special occasion dish for Easter or Mother’s day. This is something you can place in heavy breakfast or brunch rotation.
Live Love and Eat Good Food!
The Vgn Way
Valerie
This was delicious! I’m not vegan, but I have children who are vegan and one is gluten free, egg free, dairy free, as well. I try to make things that I know they will eat. I’ve tried other vegan recipes and they were epic fails, but not this one! My husband and I just had it for lunch with a side salad (as a test) and we both really enjoyed it! I used spinach, broccoli, shallot (instead of onion), red peppers, vegan cheese and the recommended spices. Truly a great dish!
Monique
This was so delicious! I used broccoli instead of red peppers. My kids enjoyed also!
S
If using a frozen pie crust, will it need to be thawed before adding ingredients?
Nija Clark
Hello,
We use frozen pie shells all the time. We take out the crust right after preheating the oven but we do not thaw before using. Hope that helps,let us know how you liked it. Thanks!
Tonya
Easy and so delicious. Thank you for sharing this recipe!
Liv
I love how the instructions include the ingredients with amounts!
Joey
This was delicious! I’ve tried other vegan quiche recipes and this one is the best!! I didn’t have peppers so I left those out. The flavor and texture was spot on! Loved it!
jo
what's a good substitute for spinach?
Nija Clark | The Vgn Way
Hi Jo, a good substitute for the spinach would be arugula for a spicy peppery flavor. Kale and sweet peas are also great in this vegan quiche.
Maria
Turned out perfectly! After it cools down, do I put it in the fridge?
Nija Clark | The Vgn Way
Hi Maria,
Wonderful! and thank you for sharing. Your quiche can be stored two ways. First you can cover tightly with plastic wrap or foil. Or store in an airtight container for up to 4 days in the refrigerator. Warms up perfectly in the microwave.
Joey
Does the fresh spinach need to be cooked and deveined before adding into the quiche?
Shad Wright
Hi Joey!
The spinach will cook inside of the quiche once it's in the oven. No need to devein it or anything.
thanks for the great question.
Chenee Lewis
This was my first time using Just Egg and I'm loving it! This quiche has the perfect texture and so much flavor!
Jess
Do you saute the mushrooms before adding to the quiche?
Nija Clark | The Vgn Way
Hi Jess,
No need to cook the mushrooms. They will cook as the quiche is baking. Let us know if you have any more questions and hope you enjoy it!
Robin
I adore quiche but I had never tried an egg substitute. The result was surprisingly incredible tasting.
Jazz
I shared this quiche with my dad and he couldn't tell that it was vegan OR gluten free! Delicious.
Lilly
I hosted brunch this past weekend for a large group of friends. Everyone has different dietary restrictions so I was super happy to find this recipe, especially because it's both vegan AND gluten-free! Following your recipe, my quiche turned out PERFECT! Everyone loved it and couldn't stop raving about it! I told them all about your site. Thanks for the recipe 🙂
Marcus Avery
I've been wanting to try Just Egg. I think I'll give a shot with your recipe!
Ann marie
Can you tell me how many cups is the bottle of Just Eggs we don’t have that brand where I live we have egg substitute but the come in various sizes?
Nija Clark
Hi Anna Marie,
We used 1 and half cups of Just Egg. What egg replacer are you using? Let us know how you like it?
Best,
The Vgn Way
Marta
We don't observe a vegan diet, but I just had to make this gluten-free quiche once I saw it. It tasted like a conventional quiche. I especially loved the meatiness the mushrooms provided.
Stephanie
I haven't had quiche in so long, so thank you for this recipe. I'm a big fan of Just Egg, because it's such a great replacement and it made this recipe so easy to make. Loved the flavors and the the colorful veggies. Will definitely be making this again.
Alicia Turlington
My quiche is in the oven as I type. Super excited to try! I added smoked paprika on the top and beyond sausage in the mix.
Nija Clark | The Vgn Way
We’re so glad to hear it. Adding Beyond sausage is a great idea 🙂