JUST Egg Quiche

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.

Jump to:

• Ingredients
• Substitutions
• Vegan Pie Crust Options
• How to Make the Quiche
• Recipe FAQs
• Tips
• Recommended Salads to Serve with Quiche
• 📖 Recipe
• 💬 Reviews

For those who prefer to avoid JUST Egg, I also make a Mediterranean vegan quiche from tofu. But, if you're looking for a quick and easy alternative to a fabulous recipe, this JUST Egg quiche is calling your name.

Ingredients

• 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 the 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 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 on top of 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 is sulphury. The sulfur gives it an umami-like flavor similar to a boiled egg yolk.

Substitutions

• 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 the 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.

If 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 allow it to 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 it needs flour, baking powder, and nutritional yeast. And, if you want it to taste like 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 into slices.

Recipe FAQs

Tips

• 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 which makes 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 pouring in the JUST Egg in a decorative way, 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 so 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.

📖 Recipe