Brunch is always better with a slice of JUST Egg Quiche on your plate. Made with a flaky puff pastry crust, plenty of vegetables and vegan cheese, the egg-free JUST Egg filling helps this classic morning favorite look and taste like traditional quiche.
Vegan quiche recipe with JUST Egg
Using a bottle of liquid JUST Egg makes vegan quiche fast and foolproof. This plant-based egg alternative behaves much like real eggs—set it with a few pantry staples, fold in colorful vegetables and shredded vegan cheese, and bake in a simple puff pastry or pie crust for a show-stopping brunch centerpiece.
JUST Egg, made primarily from mung beans and turmeric, has quickly become a go-to for vegan breakfasts because it mimics the texture and flavor of eggs so well. It works beautifully for omelettes, scrambles, and quiches like this one.
The filling for this quiche is straightforward and doesn’t rely on tofu or complicated ingredients. Use store-bought puff pastry or any vegan pie crust, fill with your preferred vegetables and cheese, pour the JUST Egg mixture over the top, and bake. The quiche takes about 45 minutes to cook and pairs nicely with fresh fruit, scones, or roasted breakfast potatoes.
Ingredients needed (with substitutions)
- Puff pastry – Frozen store-bought puff pastry is quick and reliable. You can also use a vegan pie crust, homemade vegan pie dough, or a gluten-free crust if preferred.
- Red bell pepper – Any bell pepper color will work.
- Mushrooms – Cremini or button mushrooms are great sliced.
- Green vegetables – Baby spinach, broccoli, kale, or asparagus work well.
- Shredded vegan cheese – Use your favorite meltable vegan cheese.
- Cherry tomatoes – Halved and placed on top for color and brightness.
- JUST Egg – A liquid, plant-based egg substitute that sets similarly to eggs.
- All-purpose flour – Helps thicken the JUST Egg mixture; substitute a 1:1 gluten-free flour blend if needed.
- Baking powder – Adds a bit of lift so the quiche is light and fluffy.
- Salt – Black salt (kala namak) lends an eggy sulfur note; regular salt is a fine alternative.
How to make a JUST egg quiche
Complete ingredient amounts and timing are in the recipe card below.
This quiche is assembled quickly using puff pastry. The basic steps are:
- Press thawed puff pastry or rolled vegan pie crust into a 9-inch pie plate, making sure the dough fits the bottom and sides.
- Layer chopped vegetables and shredded vegan cheese into the prepared crust.
- Whisk together JUST Egg, flour, baking powder, and salt until smooth.
- Pour the JUST Egg mixture evenly over the vegetables, arrange halved cherry tomatoes on top, and bake until the center is set.
When the quiche is done, let it rest for 5–10 minutes before slicing. Serve warm with cinnamon rolls, breakfast potatoes, or a light fruit salad.
Frequently asked questions
- Do you need to blind bake the crust? No. If using a pie crust, you can assemble and bake the quiche without pre-baking the crust.
- What else can go in the quiche filling? Add tempeh bacon, tofu bacon, vegan sausage, or any vegetables and cheeses you enjoy.
- How long does it last? Stored covered in the refrigerator, baked quiche keeps for 2–4 days.
Want more vegan breakfast and brunch recipes?
- Simple Vegan Pancakes
- Vegan Breakfast Casserole
- Biscuits and Gravy
- Best Ever Vegan Waffles
- Vegan Blueberry Pancakes
JUST Egg Quiche
Ingredients
Crust
- 1 sheet frozen puff pastry or vegan pie crust
Vegetables and cheese
- 1/2 medium red bell pepper, seeded and diced small
- 8 cremini or button mushrooms, sliced
- 2 cups chopped baby spinach or broccoli, kale, asparagus
- 1 1/2 cups vegan cheese shreds
- 1/2 cup cherry tomatoes, halved
Egg mixture
- 1 bottle (16 oz) JUST Egg
- 2 tablespoons all purpose flour or gluten free flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon black salt or regular salt
Instructions
Prepare the crust and preheat oven
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Preheat the oven to 350°F (175°C).
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Let the puff pastry thaw according to package instructions, usually 15–20 minutes.
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Press the thawed pastry into a 9-inch pie plate and set aside.
Prepare the fillings
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Chop the vegetables. Arrange red pepper, mushrooms, greens, and cheese in the prepared crust and set aside.
Make the JUST Egg mixture and bake
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In a medium bowl, whisk together JUST Egg, flour, baking powder, and salt until smooth.
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Pour the mixture over the vegetables, arrange halved cherry tomatoes on top, and bake.
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Bake for 45–55 minutes, or until the center is set. Let cool 5–10 minutes before slicing.
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Slice and serve. Refrigerate leftovers covered for 2–4 days.
Notes
- Puff pastry keeps this version quick, but a standard pie crust works equally well. There’s no need to blind bake—just line the pie plate, fill, and bake.
- Feel free to swap or add vegetables based on what you have: zucchini, bell peppers, leeks, or cooked potatoes all work. For extra protein or smoky flavor, add tempeh bacon or vegan sausage.