Looking for a savory, protein-packed, and veggie-loaded dish that’s perfect for brunch or an easy weeknight dinner? 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 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.
Why You'll Love This Vegan Crustless Quiche
- High in plant-based protein
- Totally gluten-free (thanks to arrowroot powder)
- No crust = 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.
- Garlic, chopped – for that irresistible garlicky aroma.
- Nutritional yeast: brings a savory, cheesy flavor without dairy.
- White miso paste: adds depth and umami.
- Arrowroot powder: helps bind everything together for that firm yet creamy texture.
- Turmeric: gives it a golden color reminiscent of a classic quiche recipe.
- Black pepper: for a subtle kick.
- Olive oil: just a bit of oil to boost the richness of the base, and to saute the veggies.
- Optional: Black salt (kala namak) for that signature egg flavor.
🍄 Veggies
- Chopped onion: adds sweetness and savoriness.
- Sliced mushrooms: earthy and meaty texture.
- Cherry or plum tomatoes: juicy bursts of freshness.
- Baby spinach: because no vegan quiche is complete without fresh baby spinach.
🌿 Garnish and Toppings
- Fresh dill: for a bright, herby finish. Okay to substitute fresh parsley or basil.
- Optional: Sliced avocado, crushed red pepper flakes, or hot sauce for serving.
Tips and Substitutions
- 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 next time? Add crumbled vegan 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.
How to Make This Crustless Quiche
This recipe comes together easily with a food processor and frying pan, and is baked in a quiche pan or pie pan.
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 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
If you're using cherry tomatoes, cut them in half or quarters. Set half of them aside to use as topping before baking. The other half will go into the skillet with the other veggies.
If using more petite grape tomatoes, cut 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.
Saute the Veggies
In a large skillet over medium heat, warm ½ tablespoon of olive oil. Add onions, mushrooms, and half the tomatoes. Cook until softened, about 5–7 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 to heat through, about 3 minutes.
Bake the Quiche
Transfer the veggies and tofu mixture to a quiche pan, pie pan, or round cake pan. Evenly distribute the mixture across the pan. Place the remaining tomato halves on top of the quiche and use your fingers to gently press them 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 serve with a simple green salad, fresh fruit, or a side salad for a complete brunch dish.
Step-By-Step Instructions
Serving Suggestions
This vegan crustless quiche makes a great recipe for any time of day:
- Brunch recipe: Serve with fresh fruit and avocado toast, and an orange juice mocktail.
- Easy weeknight dinner: Pair with roasted potatoes or a grain salad.
- Meal prep: Make it ahead and store in slices for grab-and-go meals.
Frequently Asked Questions
Tofu is a great replacement for egg in a quiche. When blended and baked, extra firm tofu 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. Tofu is a complete protein, meaning it contains all nine essential amino acids—just like eggs do. That makes it a nutrient-dense choice for maintaining satiety and supporting muscle repair. 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, "eggy," and deeply flavorful.
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. The combination of tofu mixture, miso, and nutritional yeast creates a creamy, savory filling that’s just like a real quiche—only better.
Save this recipe for your next gathering, and be sure to share it with anyone looking for a flavorful and fuss-free tofu quiche. You’ll want to make this again and again!
Other Brunch Recipes to Check Out
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Crustless Vegan Quiche Recipe
- Total Time: 55 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Try this crustless vegan quiche for a delicious and healthy brunch option. It is gluten-free and packed with protein and fresh vegetables.
Ingredients
Tofu Egg Mixture
- 1 14-ounce package of firm or extra firm tofu, drained and patted
- 3 to 4 cloves of garlic, roughly chopped
- 2 Tablespoons nutritional yeast
- 2 Tablespoons yellow or white miso paste
- 1 ½ Tablespoons olive oil, divided
- 2 Tablespoons arrowroot powder (or corn starch)
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
Veggie Filling
- 1 cup chopped onion
- 1 ½ cups sliced mushrooms
- 1 ½ cups cherry or grape tomatoes, divided
- 4 cups baby spinach
Toppings
- 2 Tablespoons fresh dill (okay to substitute parsley or basil)
- Optional: Sliced avocado, crushed red pepper flakes, hot sauce
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
If you're using cherry tomatoes, cut them in half or quarters. Set half of them aside to use as topping before baking. The other half will go into the skillet with the other veggies.
If using more petite grape tomatoes, cut 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.
Saute the Veggies
In a large skillet over medium heat, warm ½ tablespoon of the olive oil. Add onions, mushrooms, and half the tomatoes. Cook until softened, about 5–7 minutes. Add the spinach last and cook until wilted. Stir in the tofu base to combine the veggies. Continue to cook to heat through, about 3 minutes.
Bake the Quiche
Transfer the veggies and tofu mixture to a quiche pan, pie pan, or round cake pan. 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 serve with a simple green salad, fresh fruit, or a side salad for a complete brunch dish.
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 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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: American
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