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Vegan Onion and Thyme Quiche with Just Egg

Updated: Aug 4, 2022

Get ready for "I can't believe this is vegan!" This delicious lunch idea has the comforting feel of the La Madeleine restaurants in Texas.

Vegan Quiche in a rammiken on a mexican dessert plate and cloth napkin serving suggestion
Ta-da!

I went vegan when I was about 15. It was fun, it was cool, it was edgy. Basically what it meant was I had none of the luxury confections that made my eyes pop open with delight. The quiche is one of them. The afternoon adult parties that I was taken to as a child always involve two things; quiche and deviled eggs. I am waiting for a vegan deviled egg, but thanks to Just Egg I have conquered the quiche.


Usually i make this in a pie pan, but I found these adorable teal Ramekins that match my pot and pans. I just adore them and had to break them in. The recipe today combines the flavors of Thyme and onion. It may sound strange, but two blend wonderfully. I got my ramekin set from Ross but amazon has this https://amzn.to/3c8qwpz and of course Sur la Table has decorative stone wear, if that's more your thing https://bit.ly/3RyDw8g.


(That Vegan Jew on Welfare may make money from advertised links. We have chosen affiliate programs that allow us to only promote what believe are good products.)


This recipe takes a little bit of time, so plan on 30 minutes of prep time, refrigeration takes 1 hour (if you are making the crust as well), and about 45 minutes of cook time, based on your oven. This recipe yields 4 serving, though I feel like I could have eeked out a 5th.


The supplies needed are: measuring spoons, cutting board, paring knife, large bowl, large cutting board, rolling pin, 4 ramekins, oven pan. The Ingredients are Pie crust, 1/2 onion, 1 tsp corse kosher salt, 10 large thyme sprigs, leaves removed, and a container of JUST egg. You will also need cooking spray or parchment paper to line the ramekins with.

Herbs in pinch bowls, onion in large lemon bowl from dollar tree and Just egg 12 oz bottle on a green knitted washcloth
A pinch of this, a pinch of that

STEP 1 Prepare the pie crust. I usually have a bag or two of pie crust in my freezer, that way I can just defrost overnight before baking a new recipe. Olivia's Absolutely Perfect Pie crust can be found https://www.thatveganjewonwelfare.com/post/olivia-s-absolutely-perfect-vegan-pie-crust


STEP 2 Preheat oven to 375 degrees. Gather your ingredients for the quiche filling. Place all into a bowl and pour the Just Egg in. Mix well.


just egg being poured into a bowl no whisking required
Just Egg is a great vegan alternative that is made from mung beans.

Step 3 Spray or parchment line each ramekin cup. Take a piece of your pie dough and roll it out to a 1/4 inch thickness. Pick the dough up and place it on top of the ramekin. Then push it down to the inside. Flute the top. Do the same with the remaining 3 ramekins.

dough drapped over the top of a ramiken
Look how stable that dough is

pie crust shaped and molded
Look how pretty

Step 4 Pour the JUST egg mixture evenly into the 4 ramekin crusts. Take a piece of aluminum foil and wrap the outside edges. This prevents over cooking the crust and really is the secret to a great pie.

just egg filling with foil wrapped to prevent crust burning
This looks like littlest bakeshop

Step 5 Place all 4 ramekins on a baking sheet. Cook in the oven for 35 minutes. Increase the temperature to 425 degrees and bake until a knife comes out clean. Remove from oven and let cool 1 hour. Remove from cups or serve in ramekin.


Dough wrapped in plastic wrap
The finished product!


Questions, comments, concerns, pictures? See the comments section below.


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Olivia's Absolutely Perfect Vegan Pie Crust

Prep Time 15 Minutes Refrigerate 1 Hour Make one Covered pie Crust, 2 quiche crusts, or 4 Ramekin Crusts

Ingredients

  • 3/4 Cup vegan, Kosher, Plant based Butter

  • 1/2 Cup Shortening (Crisco)

  • 1/3 Cup Pure Cane Sugar

  • 1 Teaspoon Kosher Salt

  • 3 Cups All-Purpose Flour (Sifted)

  • 6 Tbs room temperature water, or tap water

  • 1 batch vegan pie crust

Directions


  1. Prepare the pie crust. I usually have a bag or two of pie crust in my freezer, that way I can just defrost overnight before baking a new recipe. Olivia's Absolutely Perfect Pie crust can be found https://www.thatveganjewonwelfare.com/post/olivia-s-absolutely-perfect-vegan-pie-crust

  2. Preheat oven to 375 degrees. Gather your ingredients for the quiche filling. Place all into a bowl and pour the Just Egg in. Mix well.

  3. Spray or parchment line each ramekin cup. Take a piece of your pie dough and roll it out to a 1/4 inch thickness. Pick the dough up and place it on top of the ramekin. Then push it down to the inside. Flute the top. Do the same with the remaining 3 ramekins.

  4. Pour the JUST egg mixture evenly into the 4 ramekin crusts. Take a piece of aluminum foil and wrap the outside edges. This prevents over cooking the crust and really is the secret to a great pie.

  5. Place all 4 ramekins on a baking sheet. Cook in the oven for 35 minutes. Increase the temperature to 425 degrees and bake until a knife comes out clean. Remove from oven and let cool 1 hour. Remove from cups or serve in ramekin.

Share what you make in the comments below.



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