his Just Egg quiche recipe is easy to make, tastes delicious, and is a healthy way to start your day! They’re a family breakfast favourite in my house!
Just Egg liquid pourable is a game-changer for making so many egg-free recipes! So far I’ve made quiches, omelets, fried rice, fresh pasta, and scrambled eggs with it. I still can’t believe that this egg replacement is made from mung beans!
How to Make the Just Egg Quiche
Just Egg quiche is relatively easy to make but there are a few variations to it depending on which route you take. You can make a full quiche, small quiches, or really mini quiches. For the purpose of this recipe, we’ll be making the small quiches in a regular muffin pan. Instructions on how to do the variations will be below.
Fun fact: a lot of the pre-made frozen pie shells you can buy at the grocery store are actually plant-based and egg-free by accident! If you’re keen on making your own pie shell I recommend this recipe!
Grab your muffin pan and lightly grease the inside of the tins with some oil or plant-based butter.
Preheat your oven to 350 degrees. If you’re using a frozen pie shell instead of from scratch place on counter to thaw. If making one from scratch do it now.
Chop your vegetables (red peppers, onions, mushrooms and spinach) and mix in a bow to combine together.
If you’re using mini pie shells simply add the vegetables in the shell about half way up and top with your favourite plant-based cheese. Then pour Just Egg liquid to cover up to the ¾ mark of the shell. If you’re using a full pie shell to make small quiches (like I did) it’s still easy. Take your thawed pie shell and smash it into a ball of dough and roll it out and take a large circle cookie cutter and cut out your mini shells from there. (you can just rip circles to it doesn’t have to be professional) Take those mini shells place in the muffin pan and then proceed with the ingredients.
Place the quiches in the oven for 25 min. Check the quiches by stabbing a toothpick through the middle. If it comes up wet put them back in for 5 more minutes.
When they’re ready take them out of the oven and let them cool on a rack for 5 minutes (they’re very hot when they first come out so be careful)
Serve and enjoy!
*Quiche is great at room temperature so don’t worry about making these in advance. But you don’t want to let them just sit out for hours and hours because bacteria is a thing. So stick them in the fridge if they’re sitting out for more than an hour.
Optional add-in ingredients for Just Egg Quiche:
Peppers
Bac’n bits
Onions
Spinach
Kale
Tomatoes
Plant-Based Sausage
Green Onions
Vegan Pesto
Fresh Herbs
Plant-Based Cheese
Mushrooms
Asparagus
Violife feta
Kitchen Equipment I used for recipe:
Muffin Tray – I actually had to purchase a muffin tray for this recipe becasue I legit never make muffins so I never had one before lol This muffin tray set is quality and won’t break the bank!
Gold Cooling Rack – There really isn’t a difference between a regular cooling rack and a gold one BUT they look super cute in pics so I love mine so much!
Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Just Egg Quiche
Just Egg Quiche
John Rush
This Just Egg quiche recipe is easy to make, tastes delicious, and is a healthy way to start your day! They’re a family breakfast favourite in my house!
Equipment
▢
Muffin Pan
▢
Cooling Rack
Ingredients
1x
2x
3x
▢1 bottle Just Egg liquid
▢12 small Tart crusts, frozen or 2 frozen pie shells
▢Plant-based Cheese shreds
▢Red pepper
▢Mushrooms
▢Onions
▢Spinach
▢Olive Oil or spray to grease muffin pan
Instructions
Take out your muffin pan and lightly grease the inside of the tins with some oil or vegan butter/spray.
Preheat your oven to 350 degrees. If you’re using a frozen pie shell instead of from scratch place it on the counter to thaw. If making one from scratch do it now.
Chop your vegetables, red peppers onions mushrooms spinach, and mix in a bow to combine together.
If you’re using mini pie shells simply add the vegetables in the shell about halfway up and top with your favorite plant-based cheese. Then pour Just Egg liquid to cover up to the ¾ mark of the shell. If you’re using a full pie shell to make small quiches (like I did) it’s still easy. Take your thawed pie shell and smash it into a ball of dough and roll it out and make a large circle cookie cutter and cut out your mini shells from there. (you can just rip circles to it doesn’t have to be professional) Take those mini shells place them in the muffin pan and then proceed with the ingredients.
Place the quiches in the oven for 25 min. Check the quiches by stabbing a toothpick through the middle. If it comes up wet put them back in for 5 more minutes.
When they’re ready take them out of the oven and let them cool on a rack for 5 minutes (they’re very hot when they first come out so be careful)
Serve and enjoy!
Pups Notes
Quiche is great a room temperature so don’t worry about making these in advance. But you don’t want to let them just sit out for hours and hours because bacteria is a thing. So stick them in the fridge if they’re sitting out for more than an hour.
The vegetables used are a general guideline and my personal preference but you can easily switch it up and put other veggies in! (more ideas in blog post)