A vegan quiche that is also gluten-free and doesn’t use tofu?? Yes!! As regular readers of this site know, we’ve been doing a lot of experimenting with Just brand’s Just Egg. First we made vegan egg bites in our Instant Pot, and then we took it a step further and made stuffed vegan egg bites (also in our Instant Pot)! Now we are going to tell you how to make an amazing, delicious, 100% vegan, 100% gluten-free quiche with Just Egg! In fact, other than a tiny bit of soy lecithin, this vegan quiche is also soy-free!

[You can find those vegan egg bite recipes here: Original vegan egg bites recipe, and meatball-stuffed vegan egg bites recipe.

First, for those of you wondering what is in Just Egg, here is the ingredients list for Just Egg:

Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative)

If you are unable to find Just Egg in the store (although it’s sold widely now, not just at Whole Foods and Natural Grocers, but also at King Soopers, Safeway, and Sprouts, to name a few), you can buy Just Egg on Amazon.

Ok, so on to our recipe!

Vegan, Gluten-free Quiche using Just Egg

Ingredients

One gluten-free pie crust (we buy them frozen, but you can also get the King Arthur gluten-free pie crust mix on Amazon, and it’s vegan)

1-2 bottles of Just Egg (how many will depend on the size of your pie crust and how much space the other ingredients take up in your pie crust)

1/2 medium onion, chopped

3/4 cup sliced mushrooms

1/2 cup broccoli florets

1/4 cup vegan bacon bits (optional – take care if you are sensitive to soy as many are made from soy)

1/3 cup shredded vegan cheese (optional)

Salt and pepper to taste (or not at all)

Directions

Preheat oven to 300° (yes, 300° – that is not a typo)

Saute the mushrooms in a bit of olive oil or water until they are limp. You can also throw the onions in and cook them until they are translucent, if you want, but that is optional (it depends on how you like your onions).

Spread the mushrooms, onions, and broccoli (and any optional ingredients) over the bottom of the pie crust.

Shake the first bottle of Just Egg very well and pour it over the other ingredients in the pie crust. If the mixture does not fill the crust, top it off with the other bottle of Just Egg.

Put the quiche in the 300 degree oven for 40 minutes. Then, keeping the quiche in the oven, turn the oven up to 350°, and cook the rest of the way – about 20 minutes. The quiche is done when a knife inserted in the middle comes out clean. NOTE: Depending on your oven and your altitude, you may need to cover the edges of the crust to keep them from getting too dark while the quiche is cooking to completion

Enjoy!