Crustless Vegan Quiche Recipe
Try this crustless vegan quiche for a delicious and healthy brunch option. It is gluten-free and packed with protein and fresh vegetables.
Servings: 4
Calories: 194kcal
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.
Nutrition
Calories: 194kcal | Carbohydrates: 19g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 418mg | Potassium: 744mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3111IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 3mg
