Step 1

Preheat the oven to the temperature indicated for premade pie crusts. (Mine was 400F.) Using a fork, poke several holes in the bottom and sides of the pie crust. (Optional: Cover the pie shells with parchment paper or foil and fill with baking beans before placing them in the oven. If you don’t do this, that’s OK, just know that your crust may have some bubbles in it.) Place both pie shells on a large baking sheet to prevent spills and to make it easier to remove from the oven. Cook pie crusts for 11-14 minutes. Reduce oven temperature to 325F when crusts are done.

Step 2

Meanwhile, heat a large skillet with olive oil over medium heat. Add chopped onions and chopped vegan bacon (or sausage). Cook, stirring constantly until onions are translucent. Set aside.

Step 3

In a large bowl, add vegan sour cream and soy milk. Whisk together to break up the sour cream. Shake the JUST Egg bottles vigorously so there’s no separation. Pour JUST Egg bottles into the bowl. Add spinach and spices and stir to combine.

Step 4

Sprinkle vegan cheddar cheese into baked pie shells, then top with the sautéed vegan bacon and onion mixture. Pour JUST Egg mixture evenly into pie shells. Sprinkle vegan Parmesan over the top of both pies.

Step 5

Bake at 325F for 60 minutes or until it’s no longer jiggly in the center and a knife comes out clean (except for melted cheese). Let cool for 10 minutes before serving.