This vegan Just Egg quiche is incredibly delicious! Perfect for brunch or a holiday meal, it tastes great hot or at room temperature. Serve with a salad or with some baby potatoes or asparagus.
A premade crust will save some time and effort, but if you'd prefer to make your own this crust works perfectly. Go ahead and adjust the filling ingredients to your own taste. Yum!
Table of Contents
Ingredient Notes
- Just Egg vegan egg
- Shallots - thinly sliced
- spinach
- fresh nutmeg - optional
- kala namak - also known as black salt. This salt smells of sulphur and imparts a wonderful eggy flavor
- diced vegan sausage
- minced garlic
Step By Step Instructions
Preheat your oven to 350 degrees.
Heat olive oil in a pan set over medium heat and saute the shallots for 3-5 minutes until softened. Watch the heat because we are looking to soften and cook these ingredients not brown the.
Add the vegan sausage (we used Tofurky Italian sausage) cook for another 3 minutes.
Throw your garlic and spinach in the pan and cook for a few minutes stirring frequently until the spinach is wilted. If you are using nutmeg go ahead and mix that in now.
Spread these filling ingredients into your crust and use a fork to evenly distribute them.
Open a bottle of Just Egg and add the kala namak in. Then replace the lid and shake well. The kala namak or black salt as it's also known is an optional ingredient, but it add so much eggy flavor to anything. I've even heard it referred to as egg salt before.
Then pour the Just Egg over your filling ingredients. In these photos I used a 9.5" tart pan and with the fillings an entire bottle was the perfect amount. You could add up to ¼ cup of plant milk to the egg mixture if necessary if you were using a larger or deeper pan. I wouldn't add any more that ¼ cup though as it may not set correctly.
Bake for 35-45 minutes until the center is set. Check by poking at the center with knife because just below the surface it can sometime still be liquid.
Remove from oven and let cool 5 minutes before cutting and serving.
Frequently Asked Questions
I would say for this recipe yes. We make a wonderful tofu quiche and I've seen quiches made from white beans as well, but those tend to be denser and this recipe gets its fluffy texture from the Just Egg. In our opinion it's the most egg-like vegan option we've tried.
Yep - get creative. You could use vegan bacon or ham or try it with broccoli or asparagus. I would suggest precooking your veg so that they don't add any moisture to the quiche as it bakes.
Storing and Freezing
This keeps well in the fridge for a day or two in an air tight container and can be reheated in the microwave or oven.
I have not attempted to freeze this quiche, but we often freeze our bottles of uncooked Just Egg without issue.
Related Posts
Print
Recipe
Just Egg Quiche
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vegan Just Egg quiche is incredibly delicious! Perfect for brunch or a holiday meal, it tastes great hot or at room temperature. Serve with a salad or with some baby potatoes or asparagus
Ingredients
- 1 Tbs olive oil
- 1 cup shallot (about 3 small), cut into thin strips
- ½ vegan sausage (I used Tofurky), diced
- 3 cloves garlic, minced
- 2 cups spinach, chopped
- pinch of fresh nutmeg
- ¼ tsp kala namak black salt
- 1 bottle Just Egg vegan egg
- pie crust - either store bought or use this recipe
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a pan over medium heat and saute the shallots for 3-5 minutes until softened.
- Then add in the vegan sausage and cook another 3 minutes.
- Throw in your garlic and spinach and cook stirring frequently for 2 minutes until the spinach is wilted.
- Sprinkle in a pinch of nutmeg (optional) and set aside off the heat.
- Add the cooked filling ingredients into the baked crust and use a fork to ensure they are distributed evenly.
- Open your Just Egg bottle, add in the kala namak and replace the lid and shake well.
- Pour the egg mixture into the pastry crust.
- Bake for 35-45 minutes until the center is set.
- Let cool for 5 minutes before cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main dishes
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 268
- Fat: 17
- Saturated Fat: 1.5
- Carbohydrates: 18
- Protein: 11
Keywords: quiche, vegan, just egg, dairy-free, dinner
Jeannie says
I want to try just egg, I avoid regular eggs and havent really tried egg susbs. thanks for sharing
Kris says
Just Egg is the best substitute that we've tried. We're big fans around here!
Susan E says
I am definitely making this for Easter! It looks delicious and I love the addition of kala namak to achieve an even more eggy flavor. Thanks!
★★★★★
Sheila says
I added some vegan cheese shreds at bottom of the crust before adding the egg and veggies and added some on top the last 10 mins of cooking so good!!
★★★★★
Klarimarie says
I have made this recipe twice. I skipped the sausage. I added cherry tomatoes and Follow your heart Parmesan.style “cheese”.. I had friends over for brunch and everyone loved it. I made again today and added grape tomatoes and sliced mushrooms. I used a pre-made pie crust twice, but read label carefully, most store bought pie crusts contain lard. Thanks for this recipe, i absolutely love it.
★★★★★
Kris says
I'm so glad you like this recipe enough to share with friends - that's the ultimate compliment! Your changes sound delicious and that's one reason we love to make this because it's so easy build on the base recipe and change things up.
Melissa says
Do we need to bake this crust before putting the filling inside? The instructions say to put the filling in the baked crust, but I don’t see instructions on how long to bake it for - please advise!
Kris says
If you are making a homemade or a store-bought refrigerated crust then you would want to prebake the crust according to the recipe you are using so that the crust doesn't get soggy. However, for frozen crusts the instructions often to say to cook from frozen so I don't bother to prebake the crust. Hope this helps!
Vunden says
Awesome recipe! I added mushrooms and a serrano pepper! Thanks!
★★★★★