Name: Just Egg Quiche (Vegan)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 gluten-free crust; 1 bottle Just Egg; 2 ½ cups assorted chopped vegetables (try mushrooms, asparagus, corn, peas, bell peppers, green beans, carrots, onions, broccoli, cauliflower, or onions); ½ cup chopped greens (try spinach, kale, chard, bok choy, or arugula); ½ teaspoon rosemary; ½ teaspoon granulated onion powder; ½ teaspoon granulated garlic powder; 1/4 teaspoon black pepper; 2/3 cup vegan cheese shreds, divided; Chives, basil, halved cherry tomatoes for topping

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This Just Egg Quiche is perfect for breakfast, brunch or dinner and would make a great addition to your Easter meal, a potluck or any other meal where you want a veggie-forward dish that is as delicious as it is easy to make.

Before I transitioned to a plant-based diet I was a big fan of quiche. Years ago there was a coffee shop near my house who made these mini, round quiches that were amazing! Almost every morning I stopped in there and bought a quiche and a latte. It was a heavenly breakfast! My Just Egg Quiche comes as close to replicating those heavenly quiches as is possible when said quiche is egg-free, dairy-free and gluten-free.

After adopting a plant-based/vegan diet, I missed quiche. A lot. I missed the crispy, buttery crust, the cheesy, eggy parts and the veggies (or ham; I used to eat ham). A few years back I created a Savory Tofu Quiche which was really good, but then I developed a soy sensitivity. Wah wah. ☹ Again, no more quiche for Wendy. Then I had to go gluten-free, so no more flaky vegan crusts for me.

Just Egg to the Rescue

Then, Just Egg showed up on the scene and I have delighted in using it to make omelets. And life was good. Just Egg has revolutionized breakfast (and dinner) for us plant-based people. It is made from mung-beans and somehow through the miracle of modern food science, it works very similarly to eggs in terms of binding and creating structure. In fact, I just made my first attempt at a gluten-free, vegan Challah using Just Egg instead of real eggs and it was wonderful! Then I made french toast with the Challah using Just Egg and my family proclaimed it a hit! I’m working on those Just Egg recipes now.

Anyway, I started wondering whether I could use it to replicate a quiche. I gave it a shot and holy moly, I think I hit the jackpot here!

You can find Just Egg in the refrigerated section of stores like Whole Foods and Sprouts near the eggs or the vegan options. You can also order it online here. It typically retails for $4.99 for a 12-ounce bottle. We can usually get 3 omelets or 1 quiche or many servings of eggs for baking out of one bottle; unless you have a teenage boy, and then all bets are off, because mine could polish off the whole bottle on his own.

Is Just Egg Gluten-free?

I did some research on this and found that while gluten is not present in the product, it is present on shared equipment. The company does have allergen control procedures and cleaning protocols in place. They hope that as they grow they can have lines and perhaps facilities dedicated to their products to avoid cross-contamination.

Please note, Just Egg contains a small amount of soy-lecithin so it is not soy-free. Soy lecithin doesn’t bother me the same way tofu or edamame does but if you have a true soy allergy, it’s best to avoid Just Egg.

Filling

This is the easiest part. Basically, you use one container of Just Egg, 2 ½ cups of assorted vegetables, ½ cup chopped greens, some seasonings and vegan cheese if you like. No need to sauté anything first. Just put it all in there. You can even use frozen veggies if you don’t feel like chopping or are out of fresh veggies. This is a great way to use up those leftover veggies that you don’t know what to do with. Please note that this recipe is heavy on the veggies, which is how I like it. You can decrease the veggies to 2 cups if you want it to be less veggie forward or increase up to 3 cups.

Let me say a word about vegan cheese here. These products have come a long way in the last 10 years. It used to be there was only Daiya, which was fine as the only option. But now there are several much better options on the market. My favorite is Violife, followed by Follow Your Heart. They both make shreds and slices. You can buy Violife slices here or here and Follow Your Heart slices here or here. You can buy the shreds at your local Whole Foods, Sprouts, Natural Grocers, or similar store.

Crust

For the crust you have a few options: you can make your own or use a store-bought crust, either gluten-free or not gluten-free. I use these gluten-free crusts by Wholly Wholesome. I keep one or two 2-packs in my freezer at all times for those nights when I want to bake up a quiche or a pie. These crusts have also been life-changing for me. They are gluten-free and vegan and taste great for everything from a quiche to a pie. If your crust is frozen, thaw it before filling it.

As for serving sizes, we typically get 4 servings out of one quiche. I have one teenage boy and another tween boy and they consume large amounts of food these days. My teen claims he could eat an entire quiche by himself. So I typically make 2 at a time and serve this with roasted potatoes, soup or a salad.

One of the best things about this quiche is how easy it is to prepare. It does take about 45 minutes to bake, but the prep is a cinch.

Without further ado, I present you the Just Egg Quiche.