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    Home » Recipes » Main Dishes

    published: Feb 24, 2021 · by Kris · This post may contain affiliate links

    Just Egg Quiche

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    vegan just egg quiche on a table
    vegan just egg quiche on a table
    vegan just egg quiche on a table
    vegan just egg quiche on a table
    vegan just egg quiche on a table
    vegan just egg quiche on a table

    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!

    just egg quiche in pan on cooling rack this Recipe
    Table of Contents
    • Ingredient Notes
    • Step By Step Instructions
    • Frequently Asked Questions
    • Storing and Freezing
    • Related Posts
    • Recipe

    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
    just egg quiche ingredients

    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.

    just egg quiche filling

    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.

    just egg quiche on white cakestand

    Frequently Asked Questions

    Do I have to use Just Egg?

    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.

    Can I use different filling ingredients?

    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.

    just egg quiche in pan on table

    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

    • Vegan Chicken and Dumplings
    • Beyond Meat Bolognese
    • Dairy Free Mac and Cheese
    • Vegan Swedish Meatballs
    Print

    Recipe

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    just egg quiche in pan on table

    Just Egg Quiche


    ★★★★★

    4.8 from 6 reviews

    • Author: Kris
    • Total Time: 55 minutes
    • Yield: 6 servings 1x
    • Diet: Vegan
    Print Recipe
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    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

    Units Scale
    • 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

    1. Preheat oven to 350 degrees.
    2. Heat oil in a pan over medium heat and saute the shallots for 3-5 minutes until softened.
    3. Then add in the vegan sausage and cook another 3 minutes.
    4. Throw in your garlic and spinach and cook stirring frequently for 2 minutes until the spinach is wilted.
    5. Sprinkle in a pinch of nutmeg (optional) and set aside off the heat.
    6. Add the cooked filling ingredients into the baked crust and use a fork to ensure they are distributed evenly.
    7. Open your Just Egg bottle, add in the kala namak and replace the lid and shake well.
    8. Pour the egg mixture into the pastry crust.
    9. Bake for 35-45 minutes until the center is set.
    10. Let cool for 5 minutes before cutting and serving.

    Equipment

    Image of Just Egg

    Just Egg

    Buy Now →
    Image of tart pan

    tart pan

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    Image of Kala Namak

    Kala Namak

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    • 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

    Did you make this recipe?

    Share a photo and tag us @paperandheartblog

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    Reader Interactions

    Comments

    1. Jeannie says

      February 24, 2021 at 10:59 pm

      I want to try just egg, I avoid regular eggs and havent really tried egg susbs. thanks for sharing

      Reply
      • Kris says

        March 03, 2021 at 1:08 am

        Just Egg is the best substitute that we've tried. We're big fans around here!

        Reply
    2. Susan E says

      April 03, 2021 at 2:49 am

      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!

      ★★★★★

      Reply
    3. Sheila says

      July 27, 2021 at 1:35 am

      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!!

      ★★★★★

      Reply
    4. Klarimarie says

      September 06, 2021 at 1:12 pm

      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.

      ★★★★★

      Reply
      • Kris says

        September 09, 2021 at 1:07 am

        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.

        Reply
    5. Melissa says

      December 10, 2021 at 6:43 am

      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!

      Reply
      • Kris says

        January 02, 2022 at 7:52 pm

        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!

        Reply
    6. Vunden says

      May 06, 2022 at 9:13 pm

      Awesome recipe! I added mushrooms and a serrano pepper! Thanks!

      ★★★★★

      Reply
    7. Gee says

      July 30, 2022 at 11:11 am

      Hi. Can this recipe be made into little tarts or mini quiche?

      Reply
    8. Dan says

      October 08, 2022 at 1:44 pm

      Delicious recipe! Added vegan cheddar and broccoli instead spinach

      ★★★★★

      Reply
    9. jelly says

      October 15, 2022 at 3:06 am

      warning don't use simply eggless, doesn't solidify like just egg 🙁

      Reply
    10. Robert says

      December 22, 2022 at 2:49 am

      This is a very good recipe BUT the cooking time is wrong. I cooked mine, made exactly based on the recipe. My oven is new and calibrated. It took 55 minutes to cook. I

      ★★★★

      Reply
      • Kris says

        January 06, 2023 at 7:22 pm

        I'm so glad that you enjoyed this recipe - it's a favorite in my family! I think that there may be some variation in cooking time depending on what size baking pan in used. I'll update the recipe to mention this so that other's don't have the same issue.

        Reply

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