This is the cheesiest and fluffiest vegan quiche you will ever taste! What is the secret? Just Egg! This vegan “egg” looks like eggs, cooks like eggs, and tastes just like eggs…without all the cruelty and cholesterol! You can use Just Egg not only to make your favorite egg breakfast, but you can also use it as an egg replacer in your other cooking or baking adventures!
In this episode of #LunchBreakLIVE guest Chef Kim Delgado cooks us her amazing fluffy and cheesy quiche, made with…you guessed it…Just Egg!
Kim Delgado just celebrated her 6-year vegan anniversary on July 14, 2020. She is a lover of all animals and had been vegetarian for 24 years but as she learned about the dairy industry and how many people consider the dairy industry even crueler then the meat industry, she knew it was inevitable. It officially happened when she went to the FARM animal rights conference in 2014 and bought a T-shirt that said “Kale Yeah I’m Vegan” so she decided she must be fully vegan as of that day.
Kim has two daughters – Francesca and Samantha (ages 23 & 21 respectively) who were raised vegetarian from birth. A couple of years ago, living across the country from each other, they each decided to go vegan! Needless to say, Kim was ecstatic and very proud of that.
Kim has been working in the veterinary industry for many years. Currently, she is an administrative assistant with JNN and also works for Vegan Outreach helping feed local community members during these trying times we are all facing with Covid-19. Kim has been an organizer of National Animal Rights Day (aka NARD) for the past 6 years and volunteers for PCRM, Animal Equality, and many other A/R organizations throughout the year.
Originally from Chicago, when she came to LA, she ate her first quiche ever at an old-style coffee shop chain. She enjoyed it, but had no idea how much suffering went into the making of it. Once she realized how easily she could make a delicious vegan quiche, without the cruelty, she makes them often and enjoys showing friends how to easily make them as well.
Now let’s dive into this scrumptious quiche Kim made for us on #LunchBreakLIVE. It is a super easy recipe, which I love, and produces a large quiche for you and your family or friends to enjoy!
Vegetable Vegan Quiche
- 1 pie shell homemade or not, regular or gluten-free
- 1 bottle of plant-based "JUST Eggs" or other egg substitute
- 1/2 onion or 1/2 cup chopped up
- 1 or 2 cloves garlic chopped/minced
- 5 or so mushrooms chopped up
- 3/4 c greens spinach, kale, collards
- 1/2 c zucchini
- Salt, pepper, turmeric, basil, or whatever you prefer
- 1/2 to 3/4 c shredded plant-based cheese
- Decorative veggies such as sliced tomatoes, fresh basil leaves or whatever you choose.
- If the crust is frozen, allow it to defrost.
- Preheat the oven to 375°.
- Sauté all ingredients (except crust, JUST Eggs, cheese & decorative veggies) for a few moments until soft.
- Sprinkle seasoning in and stir.
- Sprinkle 1/2 cheese on bottom of crust.
- Put vegetables on top & spread evenly
- Sprinkle remaining cheese on top.
- Pour JUST Eggs evenly over all.
- Add decorative veggies.
- Gently put it in middle rack of oven.
- Cook 35 minutes, check to see if crust looks lightly browned and touch middle with a fork to see if it seems a bit firm and either remove or leave for up to 10 more minutes.
- Perhaps wait 5 - 10 minutes to cool, slice and serve!
What's Your Reaction?
Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.
The recipe is easy and the quiche tastes great.
This was my 2nd attempt at making a vegan quiche. The 1st time it came out really mushy and with your recipe and using the Just Egg, it came out delicious! Thanks for sharing your recipe!
Yay! So glad it worked out and you liked it! Thanks for sharing!
I’ve made two now, it’s so easy and delicious!!
So glad you liked it. Thanks for sharing!
I have made this recipe 3 times with 3 different combinations of add-ins … chanterelles,shallots and spinach; Beyond Sausage and mushrooms, and Benevolent Bacon, tomatoes and arugula. Each one came out perfect. I teach plant-based cooking classes for “veg-curious” adults at a local evening school and am always looking for recipes that will look and taste familiar to omnivores and are super easy for beginners. This will definitely be added to the list (with appropriate credit, of course.)