Looking for an easy, flavorful Vegan Zucchini Quiche recipe that’s perfect for brunch, breakfast or lunch. This Just Egg vegan zucchini quiche delivers all the creamy, savory comfort of a traditional quiche without the eggs or dairy. It’s a delicious Southern-inspired twist that highlights fresh summer zucchini. Whether you’re a longtime vegan or just exploring egg-free options this recipe is a guaranteed crowd-pleaser.
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I grew up in the South where summer gardens, especially my Mom’s, overflowed with zucchini. That seasonal abundance inspired this recipe.
But it took a few tests to get the texture just right. I skipped sautéing the zucchini on my first attempt, and it was a mess. Watery filling and overflowing crust. Even salting the zucchini didn’t remove enough water. Sautéing turned out to be the key to releasing enough moisture. The final version is simple, has great texture and is satisfying.
If you’re looking for more egg-free brunch ideas don’t miss our vegan frittata, vegan quiche with spinach or our guide to the best egg substitutions.
Why You’ll Love This Vegan Zucchini Quiche
- Tried, tweaked and perfected - no soggy crust or watery filling.
- Perfect for extra summer produce - a great way to use seasonal zucchini from your garden, CSA box or farmer’s market.
🥒 Key Ingredients & Substitutions
- Fresh Zucchini - fresh summer zucchini is the star of the show.
- JUST Egg – this plant-based egg replacer creates a creamy foundation. Read our JUST Egg review about the egg free replacer. Find it in the refrigerated section of the grocery store like Whole Foods.
- Vegan Pie Crust - We like to use a premade frozen pie crust to keep it quick. We like the Wholly Wholesome vegan gluten-free pie crust. You could also substitute puff pastry for premade crust too or make your own.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
Step 1: Preheat the oven to 350°F.
Prep the zucchini: Rinse and slice the zucchini into even slices ⅛- inch thick for even cooking.
Step 2: Sauté Zucchini. Add oil to a skillet over medium heat. Sprinkle with salt. Add the zucchini in single layer without overcrowding the pan. Let cook undisturbed for about 1 or 2 minutes. Stir occasionally, being careful not to burn. Reduce the heat and continue cooking for an additional 5 minutes.
Step 3: Drain excess moisture. Transfer the zucchini to a paper towel lined plate to absorb moisture. Sit aside.
STEP 4. Make the filling. In a large bowl, add 7 ounces of JUST Egg mixture. Mix in Italian seasoning, salt, dried basil, onion powder and ground black pepper. Set aside.
Step 5. Assemble the quiche: Add ⅓ cup of shredded vegan cheese evenly to the bottom of the pie crust. Add sautéed zucchini to the JUST Egg mixture then pour into crust.
Step 6. Bake. Place the quiche on baking sheet and bake for 75 minutes.
Step 7. Let cool before slicing. Serve warm or at room temperature. It’s delicious hot from oven or served cold the next day. Serve with a side of fresh fruit, breakfast potatoes 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°F until heated through.
- Prepare In Advance. You can fully bake ahead of time and freeze for later. When ready to serve thaw overnight in the fridge and reheat at 350°F until warm.
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!
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.
📖 Recipe
Vegan Zucchini 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 RecipeIngredients
- 1 9- inch refrigerated pie dough - we prefer Whole Wholly vegan pie crust
- 7 ounces (198g) Just Eggs liquid egg substitute
- 2 medium (340g total) Zucchini - about 6 ounces each, cut into ⅛-inch thin slices.
- ⅓ cup (33g) Vegan Shredded Mozzarella Cheese
- 1 tablespoon (5g) Italian Seasoning
- ½ teaspoon onion powder
- ½ teaspoon Dried basil
- ¾ teaspoon Salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F.
- Rinse and slice the zucchini into even slices ⅛- inch thick for even cooking.2 medium (340g total) Zucchini
Prep the zucchini.
- Sauté Zucchini. Add 1 teaspoon of oil to a skillet over medium heat. Sprinkle in ½ teaspoon of salt. Add the zucchini in single layer without overcrowding the pan. Do not cover with lid. Let cook undisturbed for about 1 or 2 minutes. Stir occasionally, being careful not to burn. Reduce the heat and continue cooking for an additional 5 minutes, stirring occasionally.
- Drain excess moisture. Transfer the zucchini to a paper towel lined plate to absorb moisture. Sit aside.
Make the filling.
- In a large bowl, add 7 ounces of JUST Egg mixture. Mix in 1 tablespoon of Italian seasoning, ¾ teaspoon of salt, ½ teaspoon dried basil, ½ onion powder and ½ teaspoon of ground black pepper. Set aside.7 ounces (198g) Just Eggs liquid egg substitute, ⅓ cup (33g) Vegan Shredded Mozzarella Cheese, 1 tablespoon (5g) Italian Seasoning, ½ teaspoon onion powder, ½ teaspoon Dried basil, ¾ teaspoon Salt, ½ teaspoon ground black pepper
Assemble the quiche.
- Add ⅓ cup of shredded vegan cheese evenly to the bottom of the pie crust. Gently pat top of zucchini dry. Add zucchini to the JUST Egg mixture then pour into crust.1 9- inch refrigerated pie dough
Bake.
- Place the quiche on baking sheet to catch any potential overflow in oven and bake for 75 minutes.
- Let cool for 10 minutes before slicing. Serve warm or at room temperature. It’s delicious hot from oven or served cold the next day. Serve with a side of fresh fruit, breakfast potatoes or vegan bacon.
Notes
- Zucchini prep matters – Don’t skip sautéing! It’s the key to a creamy filling and avoiding a soggy crust.
- Vegan cheese options – Use any meltable shredded vegan cheese (like Daiya, Violife, or Follow Your Heart).
- Crust tip – If your crust is very soft or homemade, blind-bake it for 8–10 minutes before adding the filling to keep the bottom crisp.
- Make ahead – Can be baked a day in advance, then served cold or reheated.
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.
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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
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