This Vegan and Gluten-Free Breakfast Quiche is the kind of dish that brings people to the table—whether it’s a slow Saturday morning or you’re prepping breakfast for the week ahead.
Made with a store-bought gluten-free pie crust (because we all need a shortcut now and then!) and filled with Just Egg and a hearty mix of nutrient-packed veggies, it’s a simple, wholesome meal that tastes like a treat.
Perfect for brunch with family or grabbing a slice on your way out the door—this one’s as easy as it is satisfying. So go on and make yourself a slice of comfort, Southern-style!
Why You’ll Love This Plant-Based Quiche:
✓ Easy to customize with your favorite add-ins
✓ 100% vegan and gluten-free
✓ Cheesy, savory, and full of flavor
✓ Loaded with fresh, wholesome veggies
✓ Great for meal prep—make it once, enjoy it all week
✓ Perfect for brunches, holidays, or slow mornings
✓ A hit with both plant-based eaters and non-vegans
Top Tip
Let the quiche cool for at least 10–15 minutes after baking. This helps it set up properly and makes it easier to slice without falling apart. It’s worth the wait!
Ingredients
- 1 Wholly Wholesome gluten-free vegan pie crust (frozen)( This actually contains 2 pie crusts so feel free to go ahead and make 2 by doubling the recipe in the recipe card of save it for a rainy day!)
- Shredded hasbrowns (thawed)
- Just Egg (liquid)
- Dairy-free milk of your choice-nonsweetened.
- fresh spinach
- green bell pepper, diced
- red bell pepper, diced
- yellow onion, diced
- sliced white mushrooms
- minced or fresh garlic
- salt and pepper, to taste
- vegan cheddar shreds (for topping)
See recipe card for quantities.
Instructions
Step 1: Preheat your oven to 375°F.
Step 2:Spray a saute pan with a light spritz of olive oil and sauté diced onions, red and green bell peppers, spinach, garlic, and mushrooms until softened.
Add in thawed hash browns and stir to combine.
Step 3 In a separate bowl combine 1 cup of Just Egg with 2 tablespoon of dairy free milk and whisk until combined. Set aside.
Step 4 Spoon in cooked vegetable and hash brown mixture into your piecrust.
Pour Liquid Just Egg and milk mixture on top.
Step 5 Place quiche directly onto oven rack and bake for 35-40 minutes.
Top with vegan cheddar and continue to bake an additional 10-15 minutes.
Step 6 Allow to cool and set for 15-20 minutes before slicing.
Serve and enjoy!
Substitutions
- Feel free to mix it up with your favorite veggies—use whatever you have on hand!
- Add plant-based meat alternative to hearty it up even further
- This recipe could also be made by using tofu in replace of just egg. I would skip the hash browns though it you do. Use this Vegan Vegetable Quiche recipe as your guide to switching Just Egg for Tofu.
Equipment
For this recipe the only kitchen tool I would highly recommend is a vegetable chopper. A good vegetable chopper can save you so much time, especially when a recipe calls for dicing several different veggies. It ensures uniform pieces, which helps everything cook evenly and look more polished (yes, even weeknight dinners can look fancy!). Best of all, it’s perfect for chopping onions without the tears
If you find yourself avoiding recipes because of all the slicing and dicing, a vegetable chopper might be your new best friend. It turns meal prep into a breeze—and might even make you look forward to it.
Storage
Leftover quiche? No problem! Just store it in an airtight container or cover it with foil and pop it in the fridge—it’ll stay fresh for 3 to 4 days. When you’re ready for another slice, simply cut a piece and warm it up in the microwave or a quick bake in the oven. Easy and delicious!
FAQ
Yes! This quiche is perfect for meal prep. You can bake it ahead of time and store it in the fridge for up to 3-4 days. Just reheat individual sliced in the microwave or oven.
The center should look set and not jiggly, and the top will be slightly golden. It usually takes about 40-45 minutes at 375, depending on your oven.
Related
Looking for other recipes like this? Try these:
Vegan and Gluten-Free Just Egg Vegetable Quiche
A hearty and delicious vegan and gluten-free breakfast quiche made with Just Egg, colorful veggies, and a flaky gluten-free crust. Perfect for weekend brunch or meal prep for easy, protein-packed mornings!
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Ingredients
-
1 Wholly Wholesome gluten-free vegan pie crust (frozen)
– Thaw at room temperature for 10 minutes and prebake at 375°F for 10 minutes to crisp the bottom - 1 cup thawed shredded hash browns
-
1 cup Just Egg
-
2 tablespoon oat milk or almond milk
-
1 cup fresh spinach, chopped
-
½ green bell pepper, diced
-
½ red bell pepper, diced
-
¼ cup yellow onion, diced
-
½ cup white mushrooms, sliced
-
1 clove garlic, minced (or 1 teaspoon pre-minced garlic)
-
Salt and pepper, to taste
-
¼ cup vegan cheddar shreds (for topping)
Instructions
- Preheat your oven to 375°.
- Spray a saute pan with a light spritz of olive oil and sauté diced onions, red and green bell peppers, spinach, garlic, and mushrooms until softened. Add in thawed hash browns and stir to combine.
- In a separate bowl combine 1 cup of Just Egg with 2 tablespoon of dairy free milk and whisk until combined. Set aside
- Spoon in cooked vegetable and hash brown mixture into your pie crust. Pour Liquid Just Egg and milk mixture on top.
- Place quiche directly onto oven rack and bake for 35-40 minutes. Top with vegan cheddar and continue to bake an additional 10-15 minutes.
- Allow to cool and set for 15-20 minutes before slicing.
Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Easter,
- Method: Bake
- Diet: Vegan
Angela says
This is delicious!!!! It is so easy to make!
Monk Becky says
5 stars on this one, make ahead of time and pop in the oven for a delicious breakfast, lunch or supper, excellent!
Mike says
Excellent recipe!!
Doug says
Wonderful breakfast!!!!!