Hey there! Let me tell you about one of my all-time favourite go-to breakfast recipes – this vegan crustless quiche. I can’t even count the number of times this dish has saved me when I needed a quick, nutritious, and satisfying meal. It’s packed with plant-based protein, loaded with veggies, and incredibly easy to whip up.
If you’re like me, you want something delicious without fuss. Well, you’re in for a treat! This quiche is gluten-free, egg-free, and dairy-free, yet somehow still manages to be fluffy, flavorful, and delicious. No crust? No problem! This version skips the pastry but keeps all the rich, savoury goodness you crave.
I started making this quiche when I transitioned to a fully plant-based diet. I was missing those rich, custardy textures from traditional egg dishes but wanted something wholesome, high in protein, and without any processed ingredients. After experimenting with tofu and chickpea flour, I found the perfect blend that gave me all the texture and flavour of a traditional quiche but in a vegan way!
So, grab your ingredients, preheat that oven, and make some magic in the kitchen!
Why You’ll Love This Vegan Crustless Quiche
1. Egg-Free and Dairy-Free
I know—how can a quiche be quiche without eggs? But trust me, tofu or chickpea flour works wonders! You get the same creamy, rich texture without any animal products.
2. High in Protein
Whether I use tofu or chickpea flour, I always feel full and satisfied after having a slice (or two!). Plus, it’s a great way to get some plant-based protein in the morning.
3. Customizable
I like to mix things up depending on what’s in my fridge. Some days, it’s spinach and mushrooms; other times, it’s bell peppers and onions. The possibilities are endless!
4. Naturally Gluten-Free
Since this recipe skips the crust, you don’t have to worry about gluten. Just pure, wholesome, deliciousness.
5. Great for Meal Prep
If you love having easy meals ready to go, you’ll be happy to know this quiche stores beautifully! Make it ahead of time and reheat a slice whenever hunger strikes.
6. Perfect for Any Time of Day
While I originally made this for breakfast, I’ve eaten it for lunch, dinner, and even a quick snack. Pair it with a fresh salad or roasted vegetables, and you have a complete meal!
Ingredients Needed for Vegan Crustless Quiche
Base Ingredients:
- The show’s star is firm tofu (or chickpea flour + water)! It replaces eggs and creates a rich, custard-like texture.
- Unsweetened plant-based milk (almond, soy, or oat) – Helps everything blend smoothly.
- Nutritional yeast – A must-have for that cheesy, umami goodness.
- Turmeric – Adds a gorgeous golden colour and a touch of earthiness.
- Black salt (kala namak) – This ingredient is a game-changer if you want that authentic eggy flavour.
- Garlic powder – Because everything tastes better with garlic!
- Onion powder – A little sweetness and depth of flavour.
- Black pepper – A touch of spice to balance the flavours.
- Olive oil – This is used to sauté the veggies and add a bit of richness.
Vegetable Add-ins:
- Spinach – Adds freshness, colour, and nutrients.
- Mushrooms – Brings in a hearty, meaty texture.
- Bell peppers – A little sweetness and crunch.
- Red onions – A subtle bite and beautiful colour.
Optional Enhancements:
- Vegan cheese – Because who doesn’t love a little extra creaminess?
- Sun-dried tomatoes – A hint of tangy, concentrated sweetness.
- Smoked paprika – Adds a slight smokiness that takes the flavour up a notch.
- Fresh herbs like thyme or basil – Bring a touch of freshness and fragrance.
Creative Variations to Try
If you love experimenting, here are some fun twists you can try:
- Mediterranean Style – Mix in sun-dried tomatoes, olives, and a dash of oregano for a delicious burst of Mediterranean flavour!
- Spicy Kick – Throw in some diced jalapeños or red pepper flakes.
- Cheesy Delight – Mix some dairy-free shredded cheese for an extra gooey texture.
- Herb Infused – Use fresh basil, parsley, or dill for a burst of flavour.
- Loaded Veggie Quiche – Double up on the vegetables and make it super colourful!
Storage and Reheating Tips
If you’re meal-prepping or making extra for later, here’s how you can store and reheat your quiche:
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Slice and freeze individual portions for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes or microwave for a quick meal.
My Experience Making This Quiche
When I first attempted a vegan quiche, I was sceptical. Could it hold together without eggs? Would it taste bland? But after playing around with different ingredients and flavours, I found that tofu and chickpea flour create the perfect base. I make this almost every week, and even my non-vegan friends love it!
One of my best memories is serving this quiche at a brunch gathering. I didn’t even mention that it was vegan, and by the time everyone was raving about how delicious it was, I let them in on the secret. Their faces were priceless when they realized it was completely plant-based!
Frequently Asked Questions: Vegan Crustless Quiche
1. How long does a vegan crustless quiche last?
Vegan crustless quiche stays fresh for up to 5 days in the refrigerator when stored in an airtight container. You can freeze it for up to 3 months and reheat it when needed.
2. Can I make this quiche without tofu?
Yes! If you want a soy-free option, replace tofu with 1 cup chickpea flour + 1 cup water. It will give a slightly firmer texture but still tastes delicious!
3. Can I prepare this quiche ahead of time?
Absolutely! You can prep and refrigerate the batter overnight, then bake it fresh the next day. You can also bake the quiche in advance and reheat it before serving.
4. What is the best way to reheat vegan quiche?
To reheat:
- Oven: Bake at 350°F (175°C) for 10 minutes.
- Microwave: Heat on medium power for 1-2 minutes.
- Air Fryer: Warm it up in the oven at 350°F (175°C) for about 5 minutes until heated.
Conclusion Vegan Crustless Quiche
And that’s it—your new favourite vegan crustless quiche is ready to be enjoyed! This dish is one of my most reliable, easy-to-make, and satisfying meals. It’s perfect for busy mornings, meal prep, or a light lunch or dinner.
Now, I’d love to hear from you! What veggies are you adding to your quiche? If you try this recipe, comment and let me know how it turned out. Better yet, snap a pic and tag me on social media—I can’t wait to see your creations!
Enjoy your wholesome, egg-free, dairy-free quiche and happy cooking! 🌱✨
Vegan Crustless Quiche
Ingredients
Base Ingredients:
- 1 block 14 oz firm tofu (or 1 cup chickpea flour + 1 cup water for a soy-free version)
- ½ cup unsweetened plant-based milk almond, soy, or oat
- ¼ cup nutritional yeast adds a cheesy flavor
- ½ teaspoon turmeric for color and mild earthy taste
- ¾ teaspoon black salt kala namak (for an eggy flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil for sautéing veggies
Vegetable Add-ins:
- 1 cup fresh spinach chopped
- ½ cup mushrooms diced
- ½ cup bell peppers finely chopped
- ¼ cup red onions finely chopped
Optional Enhancements:
- ¼ cup vegan cheese optional, for extra creaminess
- 2 tablespoons sun-dried tomatoes chopped (adds a tangy, slightly sweet flavor)
- ½ teaspoon smoked paprika for a subtle smoky taste
- 1 teaspoon fresh herbs thyme, basil, or parsley (optional, for added fragrance)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a pie dish.
- If using tofu, blend it with plant-based milk, nutritional yeast, turmeric, black salt, and spices until smooth.
- Whisk chickpea flour with water, plant milk, and seasonings until a thick batter forms.
- Warm up a pan over medium heat and drizzle in some olive oil. Let it heat up until it shimmers, ready for cooking!
- Sauté onions, mushrooms, and bell peppers for 3-4 minutes until softened.
- Stir in spinach and cook for another minute.
- Mix the sautéed veggies into the blended tofu or chickpea flour mixture.
- Pour the mixture into your greased pie dish, smoothing out the top.
- Bake for 35-40 minutes until the quiche is firm and lightly golden.
- Give the quiche about 10 minutes to cool before slicing—it’ll set nicely and be easier to serve!
Notes
- Black salt (kala namak) is essential for an authentic egg-like flavour.
- Mix in vegan cheese or sprinkle some on top for extra cheesiness before baking.
- Gluten-free & soy-free option: Use chickpea flour instead of tofu.
- Storage: Keep it in the fridge for up to 5 days, or pop it in the freezer, where it’ll stay fresh for up to 3 months!