Quiche Du Jour

Quiche Du Jour

For years, I used tofu blended with some salt, lemon, and almond milk as a replacement for the egg in my quiche recipe but in recent years, I have used Just Egg instead because it is so similar to a real egg that no one will notice a difference. Just Egg is made from mung bean and canola oil. While I don’t love using products with canola oil, I will occasionally use this product for a brunch spread so that it appeals to everyone at the table. Just Egg really nailed it with this product because people can’t tell the difference. It is pretty amazing. This recipe makes one 9- or 10-inch quiche or 4 mini quiches.


One 9 or 10-inch pie crust. I like to use a gluten-free crust. You can make your own or there are plenty of good store-bought pie crusts in the freezer section. Bob’s Red Mills also makes a good gluten-free pie crust mix that you can purchase in the baking section of the grocery store. You just add water to the mix, and it is pretty easy. That is what I used for my mini quiches.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup kale; chopped
  • 1 cup mushrooms; chopped
  • 2 tablespoons of fresh herbs; chopped (I like to use parsley and dill or thyme)
  • Equivalent of 3 Just Eggs
  • ½ teaspoon sea salt
  • 1 ½ cups almond milk
  • Pinch of nutmeg or mustard powder
  • 2 cups grated vegan cheddar cheese (favorite brand is Violife)
  • Sliced tomatoes to top the quiche


  1. Prepare your crust or mini-crusts and bake in the oven while you are preparing your ingredients for the quiche – for 10 to 15 minutes.
  2. Sauté the onions in the olive oil and cook for 3 to 4 minutes before adding your other vegetable. Sauté the vegetable and onion mixture until soft and well-cooked.
  3. In a medium-size bowl, beat the just eggs and the almond milk with a whisk and then add the salt, nutmeg or mustard.
  4. To assemble the quiche, sprinkle half the cheese in the bottom of the pie crust. Spread the vegetables over the cheese. Sprinkle with the remaining cheese. Pour as much of the egg/milk mixture into your pie crust as it will hold.
  5. Top the quiche with sliced tomatoes and bake at 375 degrees for 45 minutes or until the quiche is firm in the center.
  6. Allow to sit for 15 minutes before serving.


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