Mini Breakfast Quiches (Vegan)

Tender asparagus, mushrooms, bell peppers, sage, and thyme suspended in a silky custard with a very flaky crust — these little quiches are an egg lover’s dream. And yet, they have no egg!

We use the well-nigh miraculous JUST Egg, which is made from mung beans. In the quiches, it behaves just like the real thing, baking up firm yet creamy. Its pleasant eggy flavor gives way to the cheese and allows all the subtle aromatics in the quiche to shine. It’s perfect.

Tip: Once you’ve tried this recipe, you may like to mix and match ingredients. Try an herby quiche with dill, parsley, and thyme. Or perhaps green onion and spicy faux andouille sausage!

Servings: 6 to 12


Phyllo or pie dough (optional)
⅓ cup yellow onion, diced small
¼ cup asparagus, diced small
¼ cup mushrooms, diced small
¼ cup bell peppers, diced small
½ tsp salt
¼ tsp freshly ground black pepper
1 tsp dried thyme (or 1 Tbsp fresh)
½ tsp dried sage (or ½ Tbsp fresh)
1 cup shredded vegan cheese
1 12-oz bottle JUST Egg


Preheat oven to 300° and spray a 12-cup muffin tin thoroughly with nonstick cooking spray.

Layer 6 sheets of premade phyllo dough. Using a 3 ½ - 4-inch circle cutter (or a small bowl and a knife), cut 12 circles, and fit them into the muffin tin, crimping the edges. Cover the muffin tin with a damp paper towel while you prepare your veggies.

In a medium bowl, combine the onions, asparagus, mushrooms, bell peppers, salt, pepper, thyme, sage, and ¾ cup of the shredded cheese. Mix until evenly distributed.

Fill each phyllo cup ½ full with filling mixture.

Shake the bottle of JUST Egg well, then pour it over the filling in each muffin cup until just over ¾ of the way full.

Sprinkle the remaining cheese on top of the quiches.

Bake for about 30 minutes, or until the JUST Egg is set and the phyllo is golden brown.

Remove the quiches from the oven and let them sit for 5 minutes. Carefully remove the quiches from the muffin tin and serve them warm.

Recipe source: JUST Egg