Go Back
Vegan Crustless Quiche

Vegan Crustless Quiche

James
Make a delicious vegan crustless quiche with this easy recipe! Dairy-free, egg-free, and gluten-free, it's perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 Slices
Calories 178 kcal

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!
Keyword Vegan Crustless Quiche