This incredible Vegan Quiche Recipe uses JUST Egg, your favorite vegetables, and a pie crust for the best eggless quiche ever. It comes together in under 10 minutes and will be a hit at your next brunch, holiday meal, or even a quick healthy weeknight dinner. Serve it with a side salad, roasted potatoes, or steamed asparagus for a delicious meal.Print Recipe Jump to Recipe
How I start my day sets the tone for the rest of the day. Are you the same?
If I eat a healthy breakfast, I will typically follow up with a healthy lunch and dinner. Plus, if I have eaten healthy all day I have the energy to workout or go for a walk.
But, if I indulge in something processed or unhealthy first thing in the morning, I fight junk food cravings all day.
For me, a healthy breakfast is one with good plant-based protein. I would love to eat a bagel or the “old me” (before I lost 125 pounds) would love to eat Pop-Tarts for breakfast, but that sets me up for crazy carb cravings ALL day.
My perfect breakfast looks something like today’s Vegan Quiche Recipe. And bonus points – this quiche recipe is SO simple. Everyone will think you took hours to make it, but who has time for that?! I’ve got enough going on just trying to run a business and feed my husband to bother with anything more than easy breakfast recipes. (And I’m guessing you are the same!)
A premade crust will save you time and effort, but if you happen to have the time a homemade crust will take your quiche to a whole different level.
The nice thing about this eggless quiche is that you can adjust the filling ingredients to your own taste. We love spinach, mushrooms, bell peppers, onion, sun-dried tomatoes, and asparagus, or come up with your own favorites.
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FREQUENTLY ASKED QUESTIONS
What Can I Substitute for Eggs in a Quiche?
You could use tofu for an eggless quiche, however, this recipe uses JUST Egg. It looks, cooks, and tastes like eggs, but it’s made from plants. You can find it in the refrigerated section of most grocery stores.
According to the JUST Egg website -JUST Egg is made from mung beans, which contain a protein that tastes and scrambles like eggs. The mung bean is a protein-rich legume that has been cultivated around the world for thousands of years and is a staple in many global cuisines. Mung beans are a sustainable crop and are rich in potassium, magnesium, and dietary fiber. JUST Egg gets its egg-yolk golden color naturally from turmeric and carrot.
What Can I Substitute for Milk in a Quiche?
It’s very simple to substitute plant-based milk in most recipes, however, this recipe doesn’t require any milk.
How Many Calories Are in a Vegan Quiche?
This particular vegan spinach and vegetable quiche has 258 calories per serving. However, different crusts and variations will change the calorie count.
How Do You Make a Quiche Without a Soggy Bottom?
If this were an egg quiche you would need to par-bake the crust. However, this eggless quiche doesn’t require it. Just prick the bottom of the pie crust with a fork and sprinkle it with dairy-free cheese before pouring in the liquid ingredients.
RECOMMENDED TOOLS TO MAKE THIS VEGAN QUICHE RECIPE:
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4 MISTAKES TO AVOID WHEN MAKING A VEGAN QUICHE
1. Using vegetables that are too wet.
When adding vegetables, make sure they are as dry as possible. You could saute the vegetables, however, I think raw vegetables work wonderfully in this recipe.
Follow This Tip: Make sure your fillings are as dry as possible. Be sure to use fresh spinach and not frozen in order to eliminate excess moisture.
2. Leaving it in the oven too long.
This quiche will jiggle ever so slightly when it’s time to pull it out of the oven. If you overbake it, you’ll end up with a drier quiche. Bake it until the edges are set, but there is still a tiny wiggle in the center. You will know it’s fully cooked when a toothpick or knife comes out clean. Remember, it will continue to cook after you remove it from the oven.
3. Baking it on the top rack.
Placing your quiche on the bottom rack will ensure that the crust, including the bottom, will get golden brown and crisp.
Follow This Tip: Place your quiche on the bottom rack of the oven so that the pie crust becomes golden brown. If the crust appears to be browning too quickly, simply place aluminum foil loosely over it or this awesome Pie Crust Shield.
4. Not Getting a Vegan Pie Crust.
If you are using a pre-made crust, be sure to look at the ingredients list and make sure that it is vegan. If you have questions about how to read ingredient lists and whether or not an item is vegan, check out this article.
HOW TO MAKE A VEGAN QUICHE:
#1: Prep and Measure Your Ingredients – I suggest patting dry the vegetables if they are wet.
#2 Pricking the Pie Crust – With a fork, prick the bottom and sides of the pie crust, then sprinkle with non-dairy cheese.Set aside.
#3 Combine Ingredients -In a large bowl, combine JUST Egg and seasonings. Stir until combined and then pour into pie shell.
#5 Add the Veggies – You can add the vegetables during step #4, however, I like adding them after pouring the liquid in order to create a design. Next place the vegetables in the liquid and be sure to press them down to ensure they are covered with JUST Egg.
#5 Bake – Bake at 350 degrees for 50-55 minutes. The center will most likely have a very slight jiggle, but the edges will be set. Allow it to cool for 10 minutes before serving.
VARIATIONS FOR THIS RECIPE
- Serve with Sriracha for a little heat.
- Add in 1-2 vegan sausage links or patties, chopped.
- Use kale or arugula instead of spinach.
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE:
- Easy Vegan Pie Crust Recipe
- Ultimate Healthy Overnight French Toast
- Simple Overnight Oats
- Pumpkin Spice Overnight Oats
- Homemade Oatmeal Packets
- Healthy Apple Cinnamon Muffins
or these Vegan Lemon Blueberry Muffins with a crunchy streusel topping.
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VEGAN QUICHE RECIPE
Vegan Quiche Recipe
- 1 pre-made pie crust
- 1 bottle JUST Egg
- 1/2 cup fresh spinach
- 1/2 cup mushrooms, chopped
- 1/2 bell pepper, chopped
- 1/4 cup non-dairy parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 2 green onions, chopped Optional – top with green onions before serving
- Preheat the oven to 350 degrees.
- Prick the bottom and sides of the pie crust with a fork and sprinkle with non-dairy parmesan.
- In a large bowl, add the JUST Egg, garlic powder, onion powder, salt and pepper. Whisk well to combine.
- Pour the mixture into the pie shell.
- Place vegetables into the mixture in the pie shell making sure vegetables are coated with liquid mixture. Create a design, if desired.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes. Garnish with green onions. Enjoy!
About Cindy Newland
Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.
Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs less, my blood pressure is 110/70, no more high cholesterol, and best of all – no medications!
If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.
Or if you just want to dip your toe into plant-based eating… start your mornings right with one of these fantastic recipes for FREE!