Brunch is always better with a slice of JUST Egg Quiche on your plate. Made with an easy puff pastry crust and plenty of vegetables and vegan cheese, the eggless JUST Egg filling helps this morning favorite look and taste like real eggs.
Vegan quiche recipe with JUST Egg
Using JUST Egg makes vegan quiche effortless and convincing. This plant-based liquid egg substitute pours, bakes, and tastes very much like traditional eggs, so it’s perfect for quiche. With a ready-made puff pastry crust, colorful vegetables, and shredded vegan cheese, this JUST Egg Quiche is a simple, satisfying centerpiece for brunch.
The filling in this recipe is free from tofu and animal eggs and relies on a short list of pantry-friendly ingredients. Choose a store-bought puff pastry sheet or a vegan pie crust, pile in sautéed or raw vegetables and vegan cheese, then pour the JUST Egg mixture over the top. It bakes in under an hour and pairs well with fruit, scones, or roasted breakfast potatoes.
Ingredients needed (with substitutions)
- Puff pastry – A frozen sheet of puff pastry is quick and easy. You can also use a vegan pie crust or a homemade crust if you prefer.
- Red bell pepper – Any color bell pepper works.
- Mushrooms – Cremini or button mushrooms are ideal, sliced thin.
- Green vegetables – Baby spinach, broccoli, kale, or asparagus all work well.
- Shredded vegan cheese – Use your favorite meltable vegan cheese.
- Cherry tomatoes – Halved and scattered on top.
- JUST Egg – The liquid plant-based egg substitute used for the filling.
- All-purpose flour – Helps thicken the JUST Egg mixture; substitute a 1:1 gluten-free flour if needed.
- Baking powder – Adds a bit of lift for a light texture.
- Salt – Black salt (kala namak) gives an egg-like sulfur note; regular salt is fine if you don’t have it.
How to make a JUST Egg quiche
Complete recipe measurements and details are in the recipe card below.
This version uses thawed puff pastry for speed. The basic steps are:
- Press thawed puff pastry or rolled vegan pie crust into a 9-inch pie plate, pressing gently to fit.
- Add the chopped vegetables and shredded vegan cheese into the crust-lined plate.
- Whisk together JUST Egg, flour, baking powder, and salt until smooth.
- Pour the JUST Egg mixture over the vegetables, top with halved cherry tomatoes, and bake until the center is set.
Allow the quiche to rest 5–10 minutes after baking before slicing. Serve warm with cinnamon rolls, roasted breakfast potatoes, or a fresh fruit plate.
Frequently asked questions
- Do you need to blind bake the crust? No. If you use a puff pastry sheet or a regular pie crust for this recipe, there’s no need to pre-bake the crust. Simply line the pie plate, fill, and bake.
- What else can go in the quiche filling? Add tempeh bacon, tofu bacon, vegan sausage, or any combination of vegetables and cheeses you enjoy.
- How long does it last? Store the baked quiche covered in the refrigerator for 2–4 days.
Want more vegan breakfast and brunch recipes?
- Simple Vegan Pancakes
- Vegan Breakfast Casserole
- Biscuits and Gravy
- Best Ever Vegan Waffles
- Vegan Blueberry Pancakes
JUST Egg Quiche
Ingredients
Crust
- 1 sheet frozen puff pastry or a vegan pie crust
Vegetables and cheese
- 1/2 medium red bell pepper, seeded and diced
- 8 cremini or button mushrooms, sliced
- 2 cups chopped baby spinach (or broccoli, kale, asparagus)
- 1 1/2 cups shredded vegan cheese
- 1/2 cup cherry tomatoes, halved
Egg mixture
- 1 bottle (16 oz) JUST Egg
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/4 teaspoon baking powder
- 1/2 teaspoon black salt (or regular salt)
Instructions
Prepare the crust and preheat oven
- Preheat the oven to 350°F (175°C).
- Thaw the puff pastry according to package instructions (usually 15–20 minutes).
- Press the thawed pastry into a 9-inch pie plate and set aside.
Prepare the fillings
- Chop the vegetables. Place the red pepper, mushrooms, spinach (or chosen greens), and shredded cheese into the crust-lined pie plate.
Make the JUST Egg mixture and bake
- In a medium bowl, whisk together JUST Egg, flour, baking powder, and salt until smooth.
- Pour the mixture over the vegetables in the pie plate. Arrange halved cherry tomatoes on top.
- Bake 45–55 minutes, until the center is set. Let cool 5–10 minutes before slicing.
- Slice, serve, and enjoy. Store covered in the refrigerator for 2–4 days.
Notes
- Puff pastry keeps this recipe quick, but a regular vegan pie crust works as well. No need to blind-bake the crust—just fill and bake.
- Use any vegetables you like or have on hand. You can also add tempeh bacon, tofu bacon, or vegan sausage for extra flavor.