Just Egg Quiche Recipe

Vegan JUST Egg Quiche recipe comes together with fresh vegetables, a savory egg substitute, and buttery crust. It’s easy to make and the perfect dish for breakfast or brunch!

Course Breakfast

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 50kcal

Author Jenna Urben

Ingredients

1 tablespoon olive oil
1 small onion diced
1 small bell pepper diced
2 cups spinach or kale chopped
8 ounces sliced mushrooms
1 (9-inch) pie crust homemade or store-bought
1 (12-ounce) bottle JUST Egg
2 tablespoon flour all purpose or gluten free
¼ teaspoon baking powder
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

Preheat oven to 350F. As the oven preheats, warm olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened. Add the mushrooms and cook until slightly softened. Add the spinach or kale and let cook down. Remove from heat and set aside.
In a small bowl, whisk together JUST Egg liquid, flour, baking powder, salt, and pepper.
Transfer the vegetable quiche mixture to the prepared pie crust and spread out evenly. Pour the JUST Egg mixture over the veggies.
Bake for 45-50 minutes, or until the center of the quiche is set and the edges of the pie crust are golden brown. Remove from the oven and let cool for at least 10 minutes before slicing.

Notes

How to store leftovers

JUST Egg quiche stores extremely well in the refrigerator or freezer! It can even be prepared in advance, which is especially helpful during the holidays or back to school season.

Allow the quiche to cool completely then cover in plastic wrap or aluminum foil and store in the fridge for 3-4 days.
Reheat slices in the microwave or the entire quiche in the oven at 350F for about 20 minutes, or until warmed through.
To freeze, let the quiche cool completely then place in a freezer safe airtight container and freeze for up to 2 months. Let thaw in the fridge overnight before reheating and serving.

Nutrition