When I first started experimenting with following vegan recipes, I tried several different quiches. They included silken tofu, blended firm tofu, chickpea flour, and combinations thereof. Some of them were pretty tasty! None of them ever really captured the essence of quiche though. None of those combinations really tastes like eggs.
By now, everyone has heard of Just Egg. I tried it several times when it first came out, but it was going for $8.99 or more per bottle back then - a little steep, and some of the applications I tried it in, like scrambled eggs, left me a little bit unsatisfied. However, the price has now come down to $4.99 or even sometimes $3.99 per bottle. For that reason, I've recently been experimenting with Just Egg in some dessert contexts, as well as in this quiche. I have to say, I have found that quiche is the PERFECT application of Just Egg. This quiche came out indistinguishable from a quiche made with eggs, and I am super excited to keep making it over and over again.
I made a homemade, freshly milled einkorn flour crust for this quiche using vegan butter, but feel free to use a store-bought pie crust to make this an easy weeknight meal. Most store-bought frozen pie crusts are actually vegan, using vegetable shortening instead of butter. Just check the ingredients and you should be good to go. If you decide to use a store-bought pie crust, follow the same blind baking instructions as I've laid out below.
For the crust:
1 store-bought pie crust, or:
175g whole wheat flour (I used freshly milled whole grain einkorn)
8 tbsp salted vegan butter (I always use Miyoko's - if you use Miyoko's, it is half of 1 block)
2 tbsp ice cold water
For the quiche:
1 medium red skinned potato (about 5 oz)
1 tbsp neutral oil
1 red bell pepper, diced
1/2 a medium sized yellow onion, diced
Optional: 3 oz vegan sausage of choice, cooked according to package directions and chopped into small pieces (I used Beyond breakfast sausage links because I had them on hand, but this would be great without them, too)
1 bottle of Just Egg
1/4 cup unsweetened nondairy milk (I used oat milk)
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 tbsp finely chopped fresh chives
To make the crust:
Add the flour to a large bowl. Cut the 8 tbsp of cold vegan butter into small cubes. Add the cubes to the bowl and use a pastry cutter or fork to cut the butter into the flour until it resembles crumbly, wet sand.
Add 1 tbsp of ice cold water to the mixture. Use a rubber spatula to mix and press the mixture together until the water is fully absorbed.
Add the second tbsp of ice cold water to the mixture. Use the spatula to fully incorporate the water. When the dough is almost fully mixed, use your hands to briefly knead it and shape into a ball.
Refrigerate the dough for at least 15 minutes.
Remove the dough from the refrigerator and place it onto floured parchment paper. Use a well floured rolling pin to roll the dough out so that it is larger than your pie pan. If at any point the dough becomes sticky or hard to work with, place it back in the refrigerator for a few minutes.
Place the rolled out pie crust onto your pie pan. Use your fingers to press the crust into the sides of the pan. Cut off the excess around the sides, or if you wish, use your fingers to crimp the edges as I have. Here is a good video from King Arthur Flour on how to crimp the edges of your pie crust.
Place the pie crust back into the refrigerator for at least 30 minutes.
To make the quiche:
Preheat your oven to 375 F.
Add your whole red potato to salted, boiling water for 20-25 minutes, until fork tender. Leave the potato out to cool.
In a pan, add your 1 tbsp of cooking oil and heat over medium heat. Add the diced pepper and onion to the pan with a pinch of salt. Sauté for 5-7 minutes, until softened and translucent.
Remove your store-bought or homemade pie crust from the refrigerator. Place parchment paper over the pie crust. Fill the pie crust with dried beans or pie weights. I used dried chickpeas.
Bake the pie crust into the oven for 12 minutes. Remove the crust from the oven, and remove the parchment paper with the dried beans or pie weights.
Use a fork to prick the bottom of the pie crust several times. This prevents the bottom of the crust from forming air bubbles. Bake the crust for an additional 6 minutes at 375 F. When you remove the crust, turn the oven down to 350 F.
Now, to assemble your quiche. First, add the bottle of Just Egg to a bowl with the nondairy milk, salt, garlic powder, black pepper, and cayenne pepper. Use a fork or whisk to mix well.
Take your cooled red potato and dice into small pieces, as pictured.
Add the chopped vegan sausage (optional), chopped potato, and cooked peppers and onions to the bottom of the pie crust. Distribute the fillings evenly. Sprinkle the vegan cheese over the fillings.
Pour the Just Egg mixture into the pie crust. Sprinkle the fresh chives over the top.
Bake the quiche for 1 hour at 350 F. During this bake, I like to cover the edge of the crust with a silicone pie rim cover to prevent the edges from burning. However, you can achieve the same thing by covering the rim with aluminum foil.
When you remove the quiche from the oven, let cool for at least 20 minutes before cutting. Serve warm or at room temperature. Enjoy!