This easy plant-based Just Egg Quiche is filled with veggie bacon, spinach, and vegan cheese to make a hearty and delicious brunch recipe!
If you’ve been inspired by the best of brunch shows (I have!), you’ll want to “beef up” your brunch options.
My favorite brunch menu includes a hearty and filling vegan quiche with just eggs. If you’re wondering about Just Eggs, it’s a plant-based egg alternative.
I’ve been using just eggs more and more. Take my Just Egg French Toast, for example. It’s very good!
Just want to know how to make egg quiche? read!
the main ingredient
Here are the ingredients you will need for this recipe:
- just eggs – You will need a 12 oz bottle of Just Eggs. I can find it in the health food section and even near eggs at most national grocery store chains. Health food stores usually carry it as well.
- Baking powder — Adding a little baking powder will help create some lift, making the quiche a bit lighter in texture.
- flour – To help hold the wrong egg mixture together, we’ll add some flour. I used gluten-free baking flour and it worked great. You can substitute all-purpose flour.
- Salt and pepper – You can add little salt and pepper to enhance the taste.
- Spinach — I used a 10-ounce package of frozen, chopped spinach. You’ll want to thaw it before proceeding with the recipe. If you miss that window, you can thaw it in the microwave at 30% power for up to 3 or 4 minutes.
- Veggie Bacon — You don’t have to add vegan meat, but it adds some nice flavor and texture. I like to use tempeh bacon and I cut it a little thicker. You can also use store bought veggie bacon. I recommend cooking it first.
- onion — I like to use chopped green onions, as they give nice color and a milder onion flavor.
- Cheddar slices — I like to add slices of cheddar, but almost any vegan cheese will work here.
Crustless Just Egg Quiche
Trying to cut down on carbs? Want to make a gluten-free quiche? You can bake this quiche without a crust. Here’s how to do it:
- Spray a pie pan with vegetable cooking spray
- Add the wilted spinach, followed by the remaining filling ingredients
- Pour the beaten egg mixture over the top.
- Bake for 35 to 40 minutes.
Tip: You can make Just Egg Quiche Cups by baking this mixture in a muffin pan. Cut back on the baking time, and you’ll have little quiches on the go when they’re done!
Why this recipe is a winner
- simple — This recipe is made with less than 10 ingredients!
- Crowd favorite – Have people over for brunch? This quiche will be the star of the show!
- versatile – Change the filling ingredients as per your preference. For example, you can add mushrooms and chopped bell peppers.
Frequently Asked Questions
Can you just freeze egg quiche?
Yes, a vegan Just Egg Quiche is freezer-friendly. You can freeze whole baked quiches or individual slices. Let it come to room temperature first and then transfer it to a freezer-safe container.
Can I add different vegetables to this quiche?
Just the egg mixture will cook faster than most vegetables, so to use different vegetables in this quiche, cook them first. For example, saute chopped onions, broccoli, bell peppers and mushrooms. The exception to this rule is when using frozen vegetables that have been boiled first, such as spinach.
Serve your Just Egg Vegan Quiche with the best plant-based foods like:
Store whole quiche or slices in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Vegan Breakfast Ideas
If you prefer this quiche with just eggs, here are more vegan breakfast recipes to try:
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For the crust:
Preheat oven to 375°F/190°C.
Roll the crust and fit it into a pie pan, crimping the edges. Blind bake the crust by covering the bottom of the crust with parchment paper, then add pie weights or dried beans. Bake for 10 to 15 minutesuntil light golden.
For the egg mixture only:
Just pour eggs into a bowl.
Whisk in the flour, baking powder, salt and pepper. Set aside.
For the filling:
Place the thawed spinach in a colander and squeeze out as much liquid as possible. You can even roll it in a kitchen towel and hold it over the sink.
Spread the pressed spinach evenly over the bottom of the blind-baked pie crust. Sprinkle the tempeh bacon and onion over the spinach.
Sprinkle cheese on top.
Slowly pour the egg mixture over the top.
Place a baking sheet in the oven. Place the quiche on the baking sheet and bake for it 40 to 50 minutes. A knife inserted into the center should come out mostly clean.
Remove it from the oven and allow it to cool 10 to 15 minutes Before cutting and serving.
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I like to add tempeh bacon, but you can substitute store-bought veggie bacon. I recommend cooking it first to make sure it’s firm. You can substitute other vegetarian breakfast meats like cubed vegan sausage or vegan ham.
- Use store-bought vegan pie crust
- Make homemade dairy-free pie crust
- Make a crustless quiche by spraying a pie pan with vegetable cooking spray. Then follow the above steps in that pane.
- Substitute a sheet of puff pastry for the crust. Place it in a pie pan and follow the steps above.
Calories: 306kcal | Sugars: 42g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fats: 4g | Monounsaturated fats: 4g | Cholesterol: 0.2mg | Sodium: 710mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3342IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 5mg
The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.