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JUST EGG QUICHE

Juliane Priesemeister

JUST EGG QUICHE!
Recipe courtesy of Chef Kathy of Kathy’s Vegan Kitchen

If you're looking for a quick and easy recipe, this JUST Egg quiche recipe is elegant yet simple. Filled with savory Mediterranean flavors, this is a perfect brunch, lunch, or weeknight dinner.

For those who prefer to avoid JUST Egg, I make a Mediterranean vegan quiche from tofu. But this JUST Egg quiche is calling your name if you're looking for a quick and easy alternative to a fabulous recipe.

Mushroom Immunity Omelette
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Author: Chef Kathy | Kathy’s Vegan Kitchen

Ingredients:

  • 1 bottle JUST Egg (12 oz)

  • ¼ teaspoon Baking Powder

  • 2 Tablespoon Chickpea Flour

  • 2 Tablespoons Nutritional Yeast

  • ½ teaspoon Black Salt Optional

Vegetables

  • ½ cup chopped red onion

  • ¼ cup chopped dried tomatoes

  • 8 ounces chopped mushrooms

  • 1 red bell pepper, diced

  • ¼ cup chopped Kalamata olives

  • 8 ounces organic spinach

  • 6 grape tomatos, sliced

Crust or Crustless

1 frozen pie crust of choice or homemade pie crust

Preparation


JUST Egg Mixture

  • Pour 12 ounces of JUST Egg into a bowl

  • Whisk in flour, nutritional yeast, baking powder and black salt (optional)

  • Set aside

Crust

  • Preheat the oven to 350 degrees

  • If using a frozen crust, remove it from the freezer and allow it to thaw for at least 20 minutes.

  • Using a knife, poke holes in the bottom of the pie crust to vent the crust.

  • Set aside.

Preparing the Vegetables

  • In a large skillet, begin by sautéing the onions until translucent.

  • Add the mushrooms and cook until brown.

  • Add a small amount of vegetable broth or water if vegetables stick to the bottom of the pan.

  • Add the sun-dried tomatoes, olives, and red pepper.

  • Now, add the spinach and stir into the cooked vegetables.

  • Add a little more vegetable broth or water to wilt the spinach.

Making the Quiche

  • Pour the cooked vegetables into the pie crust

  • Spread the vegetables equally in the pie crust.

  • Next, pour the JUST Egg mixture over the vegetables.

  • Gently shake the pie plate to evenly distribute the egg mixture.

  • Gently add the sliced grape tomatoes on top.

  • Place the quiche in the oven and bake for 55 minutes.

  • Remove the quiche from the oven, and allow setting for 10 minutes before cutting it into pieces.

NOTES

  • Cook vegetables before adding them to the prepared pie crust. This allows the moisture to cook from the vegetables and enhance the flavors of the vegetables by cooking them together. 

  • Do not add the egg mixture until after the cooked vegetables are added to the crust.

  • Do not use black salt if you do not want it to taste ‘eggy’.

  • Skip the crust for a crustless quiche. 

  • Choose a different crust, or try oil-free pizza dough as another oil-free option. 

ENJOY!