EASY VEGAN QUICHE RECIPE (JUST EGG, SMOKED GOUDA, SPINACH & ZUCCHINI)

I’m so excited to finally share my easy vegan quiche recipe with you. I made this on a whim for mother’s day two years ago, and suffice it to say, the dish was a huge hit – even with my non-vegan family. There’s just something so special about a quiche; it’s a remarkably easy but elevated and delicious meal, and it’s sure to please even vegan skeptics (you could easily get away with not divulging that its vegan and no one would know the difference…just saying). JUST Egg is the MVP of this quiche, and gives the perfect eggy taste and fluffy texture we all know and love.

What makes this vegan quiche recipe so delightful is the combination of smoky gouda (I put a generous layer on the bottom crust for a little extra decadence), paired with tender zucchini, spinach, cherry tomatoes, and herbs de Provence. It’s the perfect dish for your next potluck, holiday brunch, or just any old weekend morning at home. And, particularly if you opt for a store-bought crust, it’s crazy easy to make. Or if you’re a fan of homemade crust (I mean, who isn’t), Nora Cooks Vegan has you covered.

I hope you love this easy vegan quiche recipe as much as I do! If you’re looking for more crowd-pleasing vegan recipes, be sure to check out my vegan remix of the famous Jon + Vinny’s Spicy Fusilli, crock pot enchiladas, or my go-to coconut rice teriyaki bowl. Thanks for being here, and if you loved this dish or made any adjustments, please drop me a comment below! I love hearing from you and sharing vegan cooking tips and ideas with this community – so don’t be a stranger!

Vegan Quiche (Easy JUST Egg Recipe)

Recipe by Anjelica Price-Rocha

5.0 from 1 vote

Course: Breakfast, BrunchCuisine: French, AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 1 12. oz JUST Egg Plant-Based Scramble

• 1 Vegan pie crust (I love Wholly Wholesome store-bought crust, but most are already vegan. Or make your own if you’re feeling ambitious)!

• 2 tbsp. Olive oil

• 1 Yellow onion, chopped

• 2 cups Spinach, chopped

• 2 Zucchinis, sliced into 1/2 inch. half-moons

• 1 pint Cherry tomatoes, halved

• 2 oz Vegan gouda (I love Whole Foods 365 brand, I use three slices and slice them thinly – but you could use pre-shredded jack, cheddar, or your favorite vegan cheese)

• 1 tsp. Herbs de Provence

• Salt and pepper, to taste

• Dijon mustard, for serving

Directions

• Preheat your oven to 375 degrees.
• Heat oil in a non-stick pan. Add the yellow onion and sautée on medium-low heat until translucent. Add the zucchini and cook until slightly tender but before it becomes mushy. Add a big pinch of salt and a few grinds of pepper. Last, add the spinach and cook for one minute – it should be softened but still vibrant green. Take the pan off the the heat and set aside.
• Prepare your pie crust. Add a layer of thinly sliced gouda to the bottom of the crust, leaving a bit behind to sprinkle on top. Then, add the sautéed veggies on top. Pour the entire bottle of Just Egg into the crust.
• Top the quiche with the halved cherry tomatoes, herbs de Provence, and remaining cheese.
• Bake for 30-45 minutes or until the crust and top of quiche are lightly golden, and the center is firm. This depends on how large your quiche is and your individual over, so keep an eye on it starting at about 25 minutes.
• Remove from the oven and allow to cool for 5-10 minutes. Slice and serve with dijon – and a mimosa, if you wish 🙂

Notes

• Other fantastic quiche additions: vegan sausage, vegan “ham” slices, vegan bacon, kale, shallots, leeks, potatoes…the sky is the limit!