This post may contain affiliate links, view our disclaimer for details.
This vegan Just Egg quiche is incredibly easy and tastes just like the classic version… but without eggs, dairy, or tofu! It’s filled with high protein vegan sausage, sautéed bell peppers, and green onions for bold flavor in every bite.
With a flaky, buttery vegan crust and a perfectly eggy texture, this Just Egg quiche is great for any plant-based brunch. Love cooking with Just Egg? Try my Vegan Just Egg French Toast and these buttery vegan brioche rolls next!
Why You’ll Love this Vegan Just Egg Quiche
What I love about this Just Egg Quiche is how easy it is! A while ago I made my Vegan Pumpkin French Toast with Just Egg which was such a big hit with my family. And I recently made a JUST Egg salad which was also delicious.
Just Egg has so many incredible uses and I had to try creating a quiche with it, and boy… did it turn out amazing. Here’s why we love it:
Emily’s Recipe Notes:
- Less than 10 Ingredients: You only need a handful of ingredients and it takes under an hour to make. Most of the time required to make it goes into baking which is completely passive.
- The Best Eggy Flavor: This vegan quiche has a great ‘eggy’ texture with a crispy, flaky crust, and a browned ‘cheesy’ top to it. So hearty, filling, and packed with protein and flavor!
- Super Easy Recipe: Use premade pie crust to make this recipe incredibly easy and fast.
Why this Recipe Works
Traditional egg-based quiches use a mixture of beaten eggs and milk or cream to create a fluffy texture. But this eggless quiche doesn’t require any milk!
When testing this recipe, I tried to use the traditional ratio of dairy-free milk and Just Egg but found that the filling didn’t bake through or set up as well as when using only Just Egg by itself.
Ingredients
Ingredient Highlights & Some Swaps
Vegan Sausage or Vegan Bacon
I love these Field Roast Breakfast Sausages. Trader Joe’s or Morningstar Farms’ Breakfast Sausages are also very good.
Store-bought plant-based sausage can be omitted or subbed for my Smoky Tofu Bacon Recipe!
Veggies
I love mixing in diced red bell pepper. You can also use yellow, orange or even green peppers. Shallot (or red onion) and green onion also add a bunch of flavor.
Vegan Shredded Cheese
I prefer Chao or Violife. This can be subbed for 2-3 tbsp of nutritional yeast!
Vegan Pie Crust
To make this recipe very quick and easy, I recommend using a store-bought frozen vegan pie crust. But you can also make this homemade vegan crust instead.
This recipe makes a double crust pastry. You can halve the recipe or store the other crust in the freezer for another time.
And if you can’t find a store-bought pie crust that is vegan, puff pastry can be used instead!
where to find the Just Egg
If you’ve never used Just Egg, let me introduce you to it. Just Egg is a completely plant-based substitute for eggs.
What makes it so different from other vegan egg replacers is that it can actually be eaten on its own. You can scramble it up and it tastes shockingly similar to scrambled eggs. I wish this was sponsored but alas, I just love this product and have been using it for years.
Just Egg is pretty easy to find nowadays. You’re going to want to look for the carton of Just Egg (not the frozen, folded Just Egg) which is typically in the egg aisle.
I’m able to find it at my local Kroger, as well as Target and Walmart. You can also find it at health food stores like Whole Foods and sometimes Trader Joe’s.
How to Make the Best Vegan Quiche
Exact ingredient quantities are in the recipe card below.
prepping the crust
You’ll want to remove the frozen pie crust from the freezer prior to starting on the quiche. Set it aside while preparing the filling ingredients, so it can thaw slightly.
If you’re using a homemade pie crust recipe, you’ll want to prep it prior to starting on the filling.
Sauté the onion (or shallot), garlic, bell pepper, and vegan sausages on medium heat for about 5 minutes
making the eggless Quiche filling
In a medium bowl or a pyrex measuring cup, mix the bottle of Just Egg, garlic powder, pepper, half of the vegan cheddar cheese (about 2 tbsp), and half of the chopped green onions.
Then, once the onion and sausage mixture is done cooking, mix it in with the Just Egg mixture. Once everything is evenly mixed, pour the filling into the pie shell.
baking the Just Egg quiche
After pouring the filling into the crust, you’ll bake it at 375F for 37-40 minutes.
Check the quiche periodically through the baking time and if the crust appears to be browning too much, cover the edges with a crust guard or aluminum foil to prevent them from burning.
Serving the Quiche + Storage Tips
After baking, the quiche should appear firm around the edges, slightly browned on top, and slightly jiggly in the center.
I love to serve this quiche with crusty (vegan) buttered bread and the other half of the green onions sprinkled on top. You can sprinkle on any other fresh herbs you’d like. Fresh basil or thyme would be delicious.
Leftovers of this recipe can be wrapped in plastic and stored in the fridge. The quiche can also be sliced into smaller pieces and placed in an airtight container. It will stay fresh in the fridge for 5 days.
Other Filling Ingredients
This Just Egg quiche has bell pepper, green onions, shallot, vegan sausage, and vegan cheese in the filling. But you could add in pretty much any ingredient you’d like! Try to limit the amount of filling ingredients as too many can make the filling dense and heavy.
Some other add-ins are:
- Fresh Spinach
- Mushrooms
- Vegan Bacon
- Smoked Tofu
- Leeks
- Cherry Tomatoes
- Red Onion
- Kala Namak (black salt for an even ‘eggier’ flavor)
- Nutritional Yeast
Tips & Tricks
The ones I’ve used before are by Simple Truth (Kroger’s in-house brand). A lot of grocery store in-house branded crusts may be accidentally vegan.
Marie Callendar’s Deep Dish crust is also accidentally vegan. Be sure to watch out for sneaky non-vegan ingredients like lard (most Pillsbury crusts use this). Peta also has this article with a few more accidentally vegan pie crusts you can find at most grocery stores.
If you can’t find any pie crust that is vegan, you could also try using puff pastry! Pepperidge Farm’s Puff Pastry is accidentally vegan and should be available at most grocery stores.
I’m using Field Roast’s Apple and Maple Breakfast Sausage in this recipe. It’s packed with flavor and a bit of sweetness which is a nice addition to this quiche. You could substitute in Gardein’s Breakfast Sausage, or Beyond Meat’s Breakfast Sausage Links.
If you don’t want to use a storebought sausage you could add in my Smoky Tofu Bacon!
This vegan quiche uses bottled Just Egg instead of chicken eggs. Just Egg is a plant-based alternative made from mung beans with a texture that is very similar to eggs.
This Just Egg quiche has bell pepper, green onions, shallot, vegan sausage, and vegan cheese in the filling. But you could add in pretty much any ingredient you’d like! You could add in ingredients like spinach, mushrooms, vegan bacon, smoked tofu, or leeks.
More Vegan Brunch Recipes
Vegan Just Egg Quiche
Rate this RecipeIngredients
- 1 frozen vegan pie crust, or Homemade Vegan Pie Crust Recipe
Filling
- 1 tbsp olive oil
- ¼ cup diced red onion, or shallot
- 1 tbsp minced garlic, about 2 cloves
- ⅓ cup diced red bell pepper, about ½ small pepper
- ½ cup diced Field Roast Maple Breakfast Sausages, or other plant-based breakfast sausage
Vegan Egg Base
- 12 oz Just Egg, 1 ½ cups
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ cup vegan cheddar cheese, divided – like Violife
- 2-3 green onions, sliced thin – divided
Instructions
- Preheat the oven to 375°F. Remove the frozen pie crust from the freezer and set it aside while prepping the filling. If using a homemade pie crust recipe, prep it now.1 frozen vegan pie crust
- In a small non-stick skillet, heat the olive oil on medium heat. Cook the onion, garlic, bell pepper, and vegan sausages on medium heat for about 5 minutes, or until the onion is translucent.Once the onion and sausage mixture is done cooking, remove from the heat and let cool slightly (for about 3-5 minutes).1 tbsp olive oil, ¼ cup diced red onion, 1 tbsp minced garlic, ⅓ cup diced red bell pepper, ½ cup diced Field Roast Maple Breakfast Sausages
- In a medium bowl or a pyrex measuring cup, mix together the Just Egg, garlic powder, pepper, half of the vegan cheddar cheese (about 2 tbsp), and half of the chopped green onions.12 oz Just Egg, ½ tsp garlic powder, ½ tsp black pepper, ¼ cup vegan cheddar cheese, 2-3 green onions
- Mix the onion, sausage, pepper, and garlic mixture in with the Just Egg. Pour the filling into the pie crust. Sprinkle the remaining vegan cheese on top.
- Bake at 375°F for 37-40 minutes. Check the quiche periodically through the baking time and if the crust appears to be browning too much cover the edges with a crust guard or aluminum foil to prevent them from burning.
- After baking, the quiche should appear firm, slightly browned on top, and slightly jiggly in the center. Serve warm with the other half of the green onions sprinkled on top.
Video
Recipe notes
- This recipe makes a homemade vegan double crust pastry. You’ll need half of the recipe (one pie crust).
- You can add in pretty much any ingredient you’d like! Try to limit the amount of filling ingredients as too many can make the filling dense and heavy.
- Also, make sure the filling ingredients are cooked prior to adding them to the Just Egg. This will remove any excess liquid and help the filling cook evenly.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Maybe I’m missing it in the directions but…when do you use the other half of the vegan cheese?
This quiche is so dope! I made it because before I became vegan I loved nothing more than a good slice of spinach quiche for Sunday Brunch. With this recipe I’ve found my love again. I used my vegan cheese ingredients in lieu of commercial vegan cheese because it has more flavor, and a whole wheat pie crust because that’s the way I roll.