Vegan crustless quiche packed with spinach and plant based bacon is a perfect brunch or make-ahead breakfast!
Servings 4
Author Becky Striepe
Ingredients
For the filling
1teaspoonolive oil
½cupchopped plant-based bacon
3cupsfresh spinachloosely packed
For the crustless quiche
12ouncebottle of Just Eggor other, similar bottled vegan egg replacer
¼cupunsweetened soy milkor your favorite unsweetened plant-based milk. Just make sure it's unsweetened! You don't want a sweet quiche.
pinchofsalt
½teaspoongarlic powder
½teaspoononion powder
a pinch ofcrushed red pepperoptional, or more to taste
½cupvegan mozzarella shredsor your favorite variety of non-dairy cheese shreds
2tablespoonschopped green onion
tomato slicesfor topping
Instructions
Preheat the oven to 375° F and grease an 8x8-inch baking pan.
Heat the oil in a nonstick skillet on medium-high heat. Add the bacon, and cook until it starts to get crispy. Add the spinach and cook until it wilts.
Add the Just Egg, soy milk, salt, garlic, onion, and crushed red pepper to a medium bowl, and whisk until well combined and the mixture starts to have bubbles in it. The bubbles mean you've whisked air into the mixture, so you'll have the fluffiest quiche.
Fold in the spinach mixture, vegan mozzarella, and green onion.
Transfer the mixture to your greased baking pan, and top with the tomato slices. Bake for 40-50 minutes, until the quiche is browned around the edges. Let it cool for 10 minutes before slicing.
Video
Notes
If you don't use Just Egg, make sure that the egg replacer you choose is one intended for scrambles. Some vegan egg replacers are only intended to use as a binder in baking, and those won't work in this recipe. Also make sure you like the egg replacer that you're using! There are some bad ones out there, and they'll ruin your quiche!