Looking for a delicious, savory breakfast option for brunch? This vegan spinach quiche with JUST Egg with <10 ingredients is my new favorite way to start the day with my cup of coffee! This easy recipe is packed with plant-based protein, fiber, and flavor.
This post was originally published March 2017; updated March 2023.
JUST Egg makes whipping up delicious vegan quiche recipes at home so easy! I had been making vegan quiche with silken tofu in the past which meant I had to dig out my food processor to make it and do a bunch of extra dishes. In this spinach quiche recipe with the vegan egg substitute JUST egg, you’ll just sauté your veggies, mix them with your JUST egg, and cheese and bake!
We’re using a store-bought crust for an even simpler preparation for this vegan JUST egg quiche. I added red onion, red peppers, and spinach to this version for tons of flavor, color, and fiber. However, you can switch up that add-ins based on your preferences.
JUST Egg is a liquid plant-based alternative to eggs that is made from yellow mung beans. It scrambles just like chicken eggs and can be used as a vegan-friendly alternative to eggs in a variety of dishes like this quiche as well as omelettes, frittata and more. You can usually find JUST egg products in the dairy/egg aisle or vegan section of the grocery store.
Step One: Add the olive oil, red onion, and chopped bell peppers to a skillet over medium heat and sauté until tender. Stir in the chopped fresh spinach and sauté until wilted.
Step Two: Add the sautéed veggies, Just Egg, black salt, and cheese to a large bowl and stir to combine.
Step Three: Pour Just Egg mixture into the pie shell and bake for 35-40 minutes until center of the quiche is firm and the top has started to brown.
Step Four: Allow to cool for about 5-10 minutes before cutting to serve! Garnish with fresh herbs like chives if desired.
There are so many delicious sides that you can pair with this easy vegan quiche recipe when cooking for friends or a Mother’s Day brunch. The simplest option is some toast and fresh fruit. If you want to try a few other side dish options, here are my favorites!
Yes! You can use frozen spinach instead of fresh in this recipe. Simply thaw 1/2 (10 oz) package of frozen spinach according to package directions. Add to the bowl with the sautéed peppers, Just Egg, and black salt – no need to cook it in the skillet.
Instead of eggs, vegan quiche can be made out of tofu (the firmness depends on the recipe) OR a plant-based egg produce like JUST Egg like this recipe.
Make a crustless quiche by simply pouring all of your quiche ingredients into a greased pie pan and bake as directed according to the recipe.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Looking for a delicious, savory breakfast option for brunch? This vegan spinach quiche with JUST Egg is my new favorite way to start the day with my cup of coffee! This easy recipe is packed with plant-based protein, fiber, and flavor.
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Preheat the oven to 350 degrees Fahrenheit.
Add the olive oil, red pepper, and onion to a skillet over medium-high heat. Saute until onion is translucent and tender, about 5 minutes.
Add the chopped fresh spinach and sauté until wilted, about 2-3 minutes.
In a bowl, add the sautéed veggies, black salt, Just Egg, and cheese. Stir to combine and then pour into the pie crust.
Bake for 35-40 minutes or until center of the quiche is set and top is lightly golden brown. Allow to sit for 5-10 minutes before slicing.
Serving: 1serving | Calories: 282kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 534mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg
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