JUST Egg Quiche

5 from 5 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Entrees

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 41kcal

Author: Kathy Carmichael

Ingredients

1 12 ounce bottle JUST Egg
¼ teaspoon Baking Powder
2 Tablespoon Chickpea Flour
2 Tablespoons Nutritional Yeast
½ teaspoon Black Salt Optional

Vegetables

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

Instructions

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

Crust

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.

Notes

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.

Nutrition