This Crustless Vegan Quiche is a savory, protein-packed, veggie-loaded dish perfect for brunch or an easy weeknight dinner. You may also like our Vegan Eggs Benedict and Cheesy Tofu Scramble for brunch.
Quick Look at This Recipe
- 🕗 Prep Time: 15 minutes
- 🔥 Cook Time: 40 minutes
- ⏰ Total Time: 55 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Moderate – make the tofu egg mixture, sauté the veggies, combine, and bake
- 🍴 Diet: 100% whole food, plant-based vegan
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This crustless vegan quiche is the ultimate comfort food with a healthy twist. Made with extra-firm tofu, nutritional yeast, and fresh vegetables like spinach, mushrooms, and tomatoes, this plant-based version skips the crust but keeps all the flavor.
This recipe is similar to our soy-free vegan frittata, but it is made with tofu instead of split mung beans and has a different texture and flavor profile.
So, whether you're hosting a weekend brunch or meal prepping for the week, this vegan quiche recipe is a great option that’s both satisfying and simple to prepare.
Want to add a dessert to your brunch plans? Try our vegan apple crisp or healthy peach cobbler.
Why You'll Love This Vegan Crustless Quiche
- High in plant-based protein. Tofu is a complete protein, meaning it contains all nine essential amino acids, just like eggs do.
- Totally gluten-free
- No crust means it's lower in calories
- Packed with whole food ingredients
- Bursting with savory, satisfying flavor
Ingredients
Here’s what you’ll need to make this hearty and wholesome vegan crustless quiche:
Base of This Recipe
- Firm or extra firm tofu: the key ingredient for the "egg" texture in this tofu quiche.
- Nutritional yeast: brings a savory, cheesy flavor without dairy.
- Black salt (kala namak): optional for that signature egg flavor.
Veggies
- Spinach: because no vegan quiche is complete without fresh baby spinach. Fresh spinach adds color and a nutrient boost.
- Mushrooms: earthy and meaty texture.
- Plum grape (or cherry) tomatoes: juicy bursts of freshness.
A full list of ingredients with exact amounts can be found on the recipe card below.
Substitutions and Variations
- No firm or extra firm tofu? Silken tofu can work, though the texture will be a lot softer.
- Kala namak (black salt) is optional but highly recommended for that traditional egg flavor.
- Add crumbled vegan tempeh bacon or swap in some cooked veggies like zucchini, red bell peppers, or asparagus.
- It's okay to substitute fresh dill with fresh parsley or basil.
- Optional toppings: Sliced avocado, crushed red pepper flakes, or hot sauce for serving.
How to Make This Crustless Vegan Quiche
This recipe comes together easily with a food processor and frying pan, and is baked in a quiche pan, pie pan, or casserole dish.
Preheat the oven to 350°F (175°C).
Step 1: After removing the excess water from the tofu, add it to the food processor with miso paste, nutritional yeast, olive oil, chopped garlic, arrowroot powder, turmeric, black pepper, and optional black salt.
Step 2: Process the crustless vegan quiche base until smooth and creamy. The texture should be thick like hummus or ricotta. Set it aside.
Step 3: Prepare the tomatoes by cutting half of them in half for the topping, and pierce the remaining ones with the tip of a knife to put in the skillet with the other veggies. Set them aside.
Step 4: In a large skillet over medium heat, warm the olive oil. Add onions, mushrooms, and half the tomatoes. Cook until softened, about 5 to 7 minutes.
Step 5: Add the spinach last and cook until wilted.
Step 6: Add in the tofu mixture.
Step 7: Stir to combine with the veggies. Continue to cook over medium heat for about 5 to 6 minutes, stirring frequently.
Step 8: Transfer the cooked veggies and tofu mixture to a quiche pan, pie pan, or casserole dish. Evenly distribute the mixture across the pan.
Step 9: Place the remaining tomato halves on top of the quiche and use your fingers to gently press into the mixture. Bake the quiche at 350°F (175°C) for 30 to 35 minutes or until golden brown on top.
Step 10: Remove the crustless vegan quiche from the oven. Let it cool for 10 to 15 minutes before slicing. Garnish with fresh dill, and enjoy!
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Serving Suggestions
This vegan crustless quiche makes a great recipe for any time of day:
- Brunch recipe: Serve with fresh fruit, mushroom avocado toast, and an orange juice mocktail.
- Easy weeknight dinner: Pair with air fryer smashed potatoes and vegan Caesar salad.
- Meal prep: Make it ahead and store in slices for a quick and easy meal. Enjoy it with a strawberry matcha latte or a smoothie, like our sunrise sunset smoothie or mixed berry smoothie.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or toaster oven. Freezing is not recommended.
Tofu is a great replacement for eggs because when blended and baked, it develops a creamy yet firm consistency that closely mimics the texture of a traditional egg-based quiche. It sets beautifully, giving you those clean, sliceable wedges. Finally, tofu is naturally bland, which means it absorbs the flavors of whatever you season it with. Add ingredients like nutritional yeast, turmeric, black salt (kala namak), and miso paste, and it transforms into something savory and deeply flavorful. Be sure to check out our veggie tofu scramble.
There is no difference; the two are interchangeable. A regular quiche is a frittata with a crust. So, removing the crust makes it both a crustless quiche and a frittata.
This vegan recipe checks all the boxes: it’s nourishing, easy to make, full of veggies, and it satisfies that egg mixture vibe, without the eggs. Combining tofu, miso, garlic, and nutritional yeast creates a creamy, savory filling that’s just like a real quiche, only better.
Other Brunch Recipes to Check Out
If you tried this Crustless Vegan Quiche or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Crustless Vegan Quiche Recipe
Ingredients
Tofu Egg Mixture
- 1 14- ounce package of firm or extra firm tofu drained and patted
- 3 to 4 cloves garlic roughly chopped
- 2 Tablespoons nutritional yeast
- 2 Tablespoons yellow or white miso paste
- 1 Tablespoon olive oil
- 2 Tablespoons arrowroot powder or corn starch
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
Veggie Filling
- ½ Tablespoon olive oil
- 1 cup chopped onion
- 1 ½ cups sliced mushrooms
- 1 ½ cups grape or cherry tomatoes divided
- 4 cups baby spinach
Toppings
- 2 Tablespoons fresh dill okay to substitute parsley or basil
- Sliced avocado, red pepper flakes or hot sauce (optional)
Instructions
- Preheat the oven to 350°F (175°C).
Prepare the Base
- Drain and pat the tofu with a paper towel or clean tea towel to remove excess water.
- Add the extra firm tofu, miso paste, nutritional yeast, 1 tablespoon of olive oil, chopped garlic, arrowroot powder, turmeric, black pepper, and optional black salt (kala namak) to the food processor.
- Process until mixture is smooth. It should be a little thick, like hummus or ricotta. If needed, add a bit of water for smoother blending. Set it aside.
Prepare the Tomatoes
- Prepare the tomatoes by cutting half of them in half for the topping, and pierce the remaining ones with the tip of a knife to put in the skillet with the other veggies. Set them aside.
Saute the Veggies
- In a large skillet over medium heat, warm the olive oil. Add onions, mushrooms, and half the tomatoes. Cook until softened, about 5 to 7 minutes.
- Add the spinach last and cook until wilted.
- Add in the tofu mixture.
- Stir in the tofu base to combine the veggies. Continue to cook over medium heat for about 5 to 6 minutes.
Bake the Quiche
- Transfer the cooked veggies and tofu mixture to a quiche pan, pie pan, or casserole dish. Evenly distribute the mixture across the pan.
- Place the remaining tomato halves on top of the quiche and use your fingers to gently press into the mixture. Bake the quiche at 350°F (175°C) for 30 to 35 minutes or until golden brown on top.
Cool, Garnish and Enjoy
- Let it cool for 10 to 15 minutes before slicing. Garnish with fresh dill, and enjoy this crustless vegan quiche with in-season fresh fruit, mushroom avocado toast, and an orange juice mocktail.
Notes
- You'll need a food processor, skillet, and quiche pan (or pie pan).
- No firm or extra firm tofu? Silken tofu can work, though the texture will be a lot softer.
- Kala namak (black salt) is optional but highly recommended for that traditional egg flavor.
- Want to get creative? Add crumbled vegan tempeh bacon or swap in some cooked veggies like zucchini, red bell peppers, or asparagus.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or toaster oven.
Deborah Gall says
We have always loved quiche so when we eliminated animal products from our kitchen, I searched for a whole food plant based quiche we could enjoy for Sunday brunch. This recipe does the trick. It tastes cheesy without having any cheese thanks to the nutritional yeast. I bake it in individual silicone tart dishes which I find easier to serve. Makes six 4” servings. I bake it for the same amount of time. Another recipe on repeat at our house.
Gigi & Sersie says
Thank you, Deborah! We're so glad you enjoyed this quiche. 🙂
Gigi & Sersie says
Love this! The sweet grape tomatoes are a must. Very tasty.