Just Egg Quiche

So honestly I’ve been a bit hesitant to try the vegan Just Egg seeing I just wasn’t sure if it’d be any good. Took the plunge and bought it and oh my gosh is it so good snd it makes the best vegan quiche.

If you’ve never tried it I suggest it.


1 full bottle just egg

1 1/2 cup sliced mushrooms of choice

1 cup chopped asparagus

1/2 yellow onion diced

5 or 6 cloves minced garlic

1/2 cup chao cheese ( I used slices probably about 5 and just cut them up)

1 tsp garlic powder

2 dashes cayenne pepper

1 1/2 tsp dried parsley

1 1/2 tbsp vegan bacn bits

2 to 3 dashes umami mushroom seasoning ( optional)

2 dashes curry powder

2 to 3 pinches sea salt

Few dashes ground black pepper

2 tbsps non dairy milk of choice I used canned coconut milk

Oil to sauté vegetables and mushrooms if oil free omit. I used avocado oil

1/2 a bag might be 2 heaping cups of tater tots ( mini ones work better then regular sized)

Directions :

Cook tater tots for about 10 minutes until hot not crispy.

While tater tots cook prepare filling.

Sauté the onions and garlic I seasoned them with salt and pepper.

Once those are cooked add in mushrooms and asparagus and sauté until cooked. I seasoned with the umami which is optional if you don’t have this seasoning

In a bowl add the just egg and add in seasonings minus the umami seasoning and mix well with a fork or whisk for about 25 seconds.

Add in the chao cheese.

Once tater tots are warm add them to dish you will use to bake the quiche. I let them cool a bit so I can press them down with my hands. Simply press into the pan to form the crust. The 1/2 of bag should be enough for the crust.

After preparing the crust bake it for 10 to 15 minutes to crisp a bit. Don’t over bake.

Once crust is baked add in the sautéed mushrooms, onions, garlic, and asparagus.

Now add in the just egg mixture.

I topped with extra vegan bacn bits and parsley.

Bake for 50 to 60 minutes. I believe I baked it for a full hour.


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