If you're looking for a quick and easy recipe, this JUST Egg quiche recipe is elegant yet simple. Filled with savory Mediterranean flavors, this is a perfect brunch, lunch, or weeknight dinner.
When JUST Egg introduced their egg replacement product, I tried it and wrote a review. My family loved it, but I was still on the fence about enjoying the taste. So, today I tried my hand at a JUST Egg quiche.
I've never liked eggs much, even before becoming plant-based. So, it tasted too much like an egg. However, the texture was a bit thinner, creating what I consider a "runny" egg substitute.
Over time, however, I've started experimenting with using JUST Egg for various recipes, and I figure out how to tweak it a little to make it firmer and more desirable texture and taste.
For those who prefer to avoid JUST Egg, I make a Mediterranean vegan quiche from tofu. But this JUST Egg quiche is calling your name if you're looking for a quick and easy alternative to a fabulous recipe.
- JUST Egg: JUST Egg is made from water, mung bean protein isolate, canola oil, gums, and seasonings and is designed to look, cook, and taste, just like eggs.
- Sun-Dried Tomatoes: I buy sun-dried tomatoes in a package, not jarred in oil.
- Kalamata Olives: Kalamata olives are my favorite oives. They are savory and delicious.
- Red Onions: Red onions are sweet and work well with the ingredients.
- Flour: I chose chickpea flour because it is gluten-free and fine in texture.
- Baking Powder: A little baking powder mixed into the JUST Egg helps to give it a sturdier and fluffier texture like real eggs.
- Nutritional Yeast: Nutritional yeast gives the mixture a cheesy taste and a thickening agent for the JUST Egg.
- Spinach: I always buy organic spinach on the Dirty Dozen List. I also like to remove the long stems if they are present on some of the leaves.
- Red Bell Pepper: I love the sweetness and color of red bell peppers.
- Mushrooms: Mushrooms are the meat of this quiche recipe.
- Grape Tomatoes: I added several slices of small grape tomatoes to the quiche before cooking for color.
- Black Salt (India Black Kala Namak): Black salt is pink in color. The primary flavor of black salt is savory, and the aroma of the hard seeds tastes like sulfur. The sulfur gives it an umami-like flavor similar to a boiled egg yolk.
- An alternative to JUST Egg is tofu, used in vegan quiches.
- Use tomatoes instead of sun-dried tomatoes.
- Yellow, white onion, or green onions substitute for red onion. I also like shallots.
- Any flour works well when whisked into the JUST Egg
- Add vegan cheese instead of nutritional yeast.
- Choose any sturdy greens, such as chopped kale, or for a peppery taste, use arugula.
- Add any chopped vegetables you enjoy!
- Skip the black salt if you don't like the smell or taste of eggs.
Vegan Pie Crust Options
- Wholly Wholesome Frozen Pie Crusts: This pie crust is vegan but includes a small amount of oil.
- Simple Mills Almond Crust: This boxed mix contains almond flour, arrowroot, flax meal, baking soda, oregano, cream of tartar, and garlic.
- I also use my oil-free pizza dough, which I use for various recipes like vegetable strudel and vegan mushroom wellington.
- Or, use the pie crust recipe in Mediterranean vegan quiche made with fine llmond flour, tapioca starch, ground flax seed, water, and salt, which is oil-free.
- Another option is to make a crustless quiche.
Using a prepared frozen pie crust, allow it to thaw for 20 minutes. Also, use a knife to poke several holes in the bottom before adding any ingredients. This helps to vent the crust.
How to Make the Quiche
First, begin by chopping the vegetables and sauteeing them in a skillet. If necessary, add a little vegetable broth or water if the vegetables start to stick to the pan.
Then, add the spinach and let it wilt into the cooked vegetables. If you need extra moisture to help the spinach wilt, add a little more vegetable broth or water, and stir to include the spinach.
In the meantime, prepare the egg mixture.
The trick to making JUST Egg into the perfect quiche filling is flour, baking powder, and nutritional yeast. And, if you want it to taste like an egg, add a little black salt.
Next, whisk the ingredients together until smooth.
Once the crust is thawed (frozen crust), or the homemade crust is placed in the pie pan, and holes are poked in the bottom, pour the cooked vegetables into a prepared pie crust.
Although some recipes suggest cooking the crust before adding the quiche ingredients, it isn't necessary.
Or, make your own crust or choose to make a crust-free quiche.
Next, pour the JUST Egg mixed with flour, baking powder, nutritional yeast, and black salt.
For additional color, add sliced grape tomatoes. Gently place them on top of the egg mixture. Then, bake in a 350-degree oven for 55 minutes, uncovered.
Once removed from the oven, allow the quiche to set up for about 10 minutes before cutting it into slices.
One large egg is equivalent to 3 Tablespoons of JUST Egg (or 1 serving) and provides 5 grams of plant-based protein.
On its own, not really. It does, however, have a similar texture. Add black salt, flour, baking powder, and nutritional yeast to make it taste more like eggs and give it a firmer texture.
Yes, not only does JUST Egg function as a binder, it provides moisture and a fluffy texture that rivals chicken eggs, minus the cholesterol!
- Sauteing the vegetables instead of placing them in the pie crust raw makes them more flavorful and less moist, preventing the water from the raw vegetables and making the quiche soggy.
- If using a frozen pie crust, allow it to thaw for 20 minutes before adding any quiche filling.
- Poke holes in the base of the crust in the pie plate before adding any quiche ingredients.
- Add any additional toppings after decoratively pouring in the JUST Egg, floating it on the top.
- After pouring in the JUST Egg mixture, gently shake the egg mixture into the pie so it is evenly distributed.
This quick JUST Egg quiche recipe is easy to make; you will LOVE this new recipe!
Recommended Salads to Serve with Quiche
If you love this quiche recipe, let us know! Please give us a 5-star review and a comment below. We would love to hear from you!
JUST Egg Quiche
- 1 12 ounce bottle JUST Egg
- ¼ teaspoon Baking Powder
- 2 Tablespoon Chickpea Flour
- 2 Tablespoons Nutritional Yeast
- ½ teaspoon Black Salt Optional
- ½ cup chopped red onion
- ¼ cup chopped dried tomatoes
- 8 ounces chopped mushrooms
- 1 red bell pepper, diced
- ¼ cup chopped Kalamata olives
- 8 ounces organic spinach
- 6 grape tomatos, sliced
Crust or Crustless
- 1 frozen pie crust of choice or homemade pie crust
JUST Egg Mixture
- Pour 12 ounces of JUST Egg into a bowl
- Whisk in flour, nutritional yeast, baking powder and black salt (optional)
- Set aside
- Preheat the oven to 350 degrees
- If using a frozen crust, remove it from the freezer and allow it to thaw for at least 20 minutes.
- Using a knife, poke holes in the bottom of the pie crust to vent the crust.
- Set aside.
Preparing the Vegetables
- In a large skillet, begin by sautéing the onions until translucent.
- Add the mushrooms and cook until brown.
- Add a small amount of vegetable broth or water if vegetables stick on the bottom of the pan.
- Add the sun-dried tomatoes, olives, and red pepper.
- Now, add the spinach and stir into the cooked vegetables.
- Add a little more vegetable broth or water to wilt the spinach.
Making the Quiche
- Pour the cooked vegetables into the pie crust
- Spread the vegetables equally in the pie crust.
- Next, pour the JUST Egg mixture over the vegetables.
- Gently shake the pie plate to evenly distribute the egg mixture.
- Gently add the sliced grape tomatoes on top.
- Place the quiche in the oven and bake for 55 minutes.
- Remove the quiche from the oven, and allow to set for 10 minutes before cutting it into pieces.
- Cook vegetables before adding them to the prepared pie crust. This allows the moisture to cook from the vegetables and enhance the flavors of the vegetables by cooking them together.
- If using a frozen pie crust allow it to thaw for 20 minutes. Then, poke the bottom on the crust with a knife to vent the crust.
- Do not add the egg mixture until after the cooked vegetables are added to the crust.
- Tap or shake the crust after adding the JUST Egg mixture to evenly distribute it throughout the pie pan.
- Do not use black salt if you do not want it to taste eggy.
- Allow the quiche to set up for 10 minutes before cutting it.
- Skip the crust for a crustless quiche.
- Choose a different crust such as the crust in this Mediterranean vegan quiche recipe, or try oil-free pizza dough as another oil-free option.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂