Easy JUST Egg Quiche Recipe with Mushrooms (vegan) (2024)

Are you looking for a special vegan dish to enjoy during the holidays or your next brunch? Here’s an exquisite choice: JUST Egg quiche with mushroom, kale, cherry tomatoes, red onion, and green chile!

This delicious and easy-to-make vegan quiche is packed with all the flavors of classic, eggy quiche – except it doesn’t contain any eggs.

Instead, this fantastic recipe uses a unique plant-based egg substitute made by JUST Egg with all the omelet-binding power we love without eggs. So don’t be intimidated if you haven’t tried it before; follow along as I show you how to make this delectable and nourishing vegan dish!

Do you love quiche but don't eat eggs? Or maybe you're looking for a vegan-friendly dish for your next potluck? Either way, this Vegan JUST Egg Quiche recipe is for you!

Plenty of vegan quiche recipes exist, but this one is a little different. Rather than using tofu or cashew cream as the base, this recipe uses JUST EGG as the egg replacement. The result is the best vegan JUST Egg Quiche, perfect for any holiday or occasion.

With a buttery crust and creamy, eggless filling, this delicious, cheesy quiche will satisfy even those not plant-based.

This recipe is for anyone who wants a delicious, hearty dish that's also cruelty-free and cholesterol-free. This vegan quiche is made with JUST Egg, onion, garlic, mushrooms, kale, green chile, vegan cheese, seasonings, and nutritional yeast, so it's flavorful.

This vegan JUST Egg Quiche is perfect for a weekend breakfast, brunch, Mother's Day, or holidays.

Serve it with fresh fruit, vegan sausages, vegan breakfast casserole, vegan clafoutis, and air fryer breakfast potatoes. Over the holidays, try this Sparkling Cranberry Mocktail for a festive, refreshing, non-alcoholic bubbly beverage!

Try this vegan JUST Egg quiche and see how amazing it tastes! Be sure to follow my tips to prevent a soggy crust. Not in the mood for a crust? Try this vegan JUST Egg Frittata with spinach and artichokes.

My Vegan Southwestern Tofu Scramble inspired this southwest-style vegan quiche, which pairs well with air fryer breakfast potatoes.

If you can't buy JUST Egg where you live, please look at my other breakfast and brunch recipes. I don't have a substitution for this product since that would be an entirely different recipe.

Ingredients

These are the ingredients you need to make this delicious vegan quiche:

Here are a few notes on some of the ingredients:

• JUST Egg - I was excited to try this popular egg replacement found in the grocery store's refrigerated section.

JUST Egg is vegan, non-GMO, and made from mung beans. I have tried other ingredients to make quiches, such as tofu and chickpea flour; however, this product is the closest I have gotten to getting that quiche-like texture.

This product is something I would use once in a while for a special occasion just for the texture it provides. You can learn more about it on theproduct website, including where to buy it (not sponsored). Check the expiry date.

• Vegan cheese - I used both vegan Cheddar (Daiya Cutting Board Cheddar Shreds) andShredded Vegan Parmesan from Forager to add to the quiche flavor (not sponsored, I am sharing products I enjoy using, as always). Use any vegan cheese you like; it's a great addition!
• Vegan sour cream - I used Forager organic dairy-free sour cream; it is thick and tangy with a cashew and coconut milk base.
• Mushrooms - I used cremini or baby Bella mushrooms.
• Green chile - I had frozen roasted Hatchchilesfrom last fall, so I used that (including the ice crystals which held the heat!). If you don't have it, you can use canned green chiles.
• Cherry tomatoes - Cut these tomatoes in half to top the quiche right before you place it in the oven to bake.
• Kala namak - This is known as Indian black salt (it's not black; however, it's pink). I add it to give an eggy flavor.
• Prepared pie crust (homemade pictured below).
• Vegan butter: I made a buttery pie crust using soy-free Earth Balance vegan buttery sticks.
• Fresh oregano (not pictured) - for garnish, or another fresh herb such as parsley, basil, marjoram.

See the recipe card for the exact quantities of the ingredients.

How to make this easy JUST Egg Quiche with Mushrooms (vegan)

I highly recommend blind baking the crust to ensure it won't be soggy after you bake the quiche. However, if you don't want to bake the crust first, it will be fine; the crust likely won't be as crisp. These are the steps:

Prepare the crust

• Step 1: Preheat the oven to 375°F. If you're using a store-bought pie crust (typically found in the freezer section), follow the package directions for blind baking.
• Step 2: For ahomemade crust:roll it out on parchment paper. Before rolling it out, I whack the dough with a rolling pin several times, flattening it out. Then, I quickly push the edges in for any cracks with my hands. Here aremore tipson handling pie dough and how to crimp! Use flour as you go to prevent sticking.

Blind bake the pie crust

This is the key to avoiding a soggy crust! This is also known as pre-baking.

Step 3: Roll out the dough to be several inches wider than the pie plate. Place the dough in the pie pan, fluting or crimping the edges. Refrigerate the rolled-out dough for 15 to 30 minutes, then prepare to blind bake the pie dough.

Step 4: Place parchment paper on the refrigerated dough, then place pie weights or dried beans (get into all the little nooks and crannies as best you can) on top of the parchment paper and bake for 15 minutes.

Step 5: Lift the parchment paper with the pie weights (or dried beans) out, lightly poke holes with a fork into the bottom of the crust, and bake for 8 more minutes. Let it rest on the counter to cool slightly while you prepare the vegetables and JUST Egg filling.

See Also

The Kinfolk Table: Recipes for Small Gatherings.Chard Recipes: Seasonal Round-UpOur Favorite Cutout Sugar Cookie RecipeBeef Guinness Stew Irish Recipe - Cooking-Together.co

Cook the vegetables

Step 6: Heat a frying pan on medium heat for 3 minutes, and add oil. Add onion, and saute for 5 minutes on medium to medium-low heat, occasionally stirring.

Step 7: Add Baby Bella mushrooms and green chile, saute for another 5 minutes, and add garlic and salt.

Step 8: Once most of the moisture has evaporated, stir in chopped kale and saute until softened. Let cool slightly.

Prepare the JUST Egg filling

Right before I need them, I take the JUST Egg and vegan sour cream out of the fridge.

Step 9: Whisk Just Egg, vegan sour cream, nutritional yeast, kala namak, ground turmeric, garlic powder, and onion powder in a small bowl. Stir in half of the vegan Cheddar shreds.

Step 10: Place the slightly cooled vegetable mixture on top of the partially baked pie crust in an even layer.

Combine the ingredients

Step 11: Top the vegetables with remaining vegan Cheddar shreds.

Step 12: Pour the Just Egg batter on top, being careful not to go over the crust edges.

Bake

Step 13: Scatter vegan Parmesan shreds on top of the JUST Egg mixture.

Step 14: Place the halved cherry tomatoes on top, facing up. Bake according to recipe directions or until the middle has set, until firm and golden brown.

Step 15: Allow this JUST egg quiche to cool for 10 to 15 minutes before slicing and serving. Top with fresh herbs, such as oregano.

Enjoy this quiche warm or at room temperature.

Storage

Store the vegan JUST egg quiche after it has cooled, and covered, in the refrigerator for two to three days. You can place leftover slices in an airtight container.

Reheat: If you enjoy it the next day, you can put foil over the pie dish and refrigerate it. To reheat, preheat the oven to 350°F. Let it warm up on the counter for 30 minutes first and heat for 20 minutes until warmed through.

I do not recommend freezing.

FAQ

Looking for more recipes like this one? Try these:

Recipe