This Crustless Vegan Quiche recipe is a high-protein, gluten-free, no-fuss meal. Perfect for a savory breakfast, brunch, or dinner! Made with tofu instead of eggs, it’s easy, wholesome, and endlessly versatile—customize it with whatever veggies you have on hand. Plant-powered goodness in every bite. Created by a Registered Dietitian Nutritionist.
Made with all healthful and flavorful ingredients, this quick and easy Vegan Crustless Quiche is perfect for meal prepping mini high-protein quiches for the week.
This recipe was inspired by my 20-minute Tofu Scramble and Best Vegan Egg Recipe on my site. Serve it with my Gluten-Free Quinoa Bread.
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🎛️ The Case for Crustless Quiche
- Healthier option – Skipping the crust means cutting down on refined carbs, saturated fat, and calories, making it lighter and more nutrient-focused.
- Gluten-free friendly – A crustless version is naturally gluten-free (as long as the filling ingredients are), making it ideal for those with gluten sensitivities.
- Faster and easier – No need to make or roll out dough. Just blend, pour, and bake. It’s a great option for busy weekdays or low-effort protein meal prep.
- Higher protein-to-carb ratio – Without the crust, the focus stays on the protein-rich tofu and veggies, making it a smart choice for anyone looking to boost plant-based protein.
👩🏼🌾 Ingredients & Health Benefits
Below are some notes about the ingredients from me as an expert in nutrition.
For the filling:
- Extra firm tofu (or super firm tofu) packs protein in this eggless, crustless quiche. Super firm tofu provides about 8 to 14 grams of protein per 3-ounce serving and is cholesterol-free, while a large egg contains roughly 6 grams of protein and is naturally high in cholesterol. (Note: If you are a 'high absorber' of cholesterol, high cholesterol foods can significantly raise your risk of heart disease.)
- Nutritional yeast adds a rich, savory, cheese-like flavor to this dairy-free quiche recipe. If you want to boost your B vitamin intake, opt for fortified nutritional yeast, which often includes B12. (See my brands for fortified and unfortified here.)
- Kala Namak (black sea salt) optional: Adds an egg-like flavor to this egg-free quiche due to its high sulfur content, creating a savory, slightly tangy taste reminiscent of cooked eggs.
- Turmeric and black pepper: Turmeric gives these vegan eggs their yellow color. It is also the most anti-inflammatory food in the Dietary Inflammatory Index and reduces inflammation when paired with black pepper, which enhances curcumin’s benefits.
Optional veggies:
Use any veggies you have on hand in the quantities listed in the recipe card below.
- Baby kale is a low-oxalate green, providing calcium and vitamin K for optimizing bone health. No chopping is required!
- Jarred artichoke hearts add a savory, slightly tangy depth to the quiche. Their briny, umami-rich flavor balances the creamy tofu base and complements the greens beautifully. They also bring a tender, meaty texture that makes the quiche feel more substantial—almost like a special add-in, without any extra prep. Plus, they’re packed with fiber and antioxidants, making them a tasty and nutritious upgrade.
- Optional: Chopped Calabrian chili peppers for heat and depth.
- Garlic adds savory depth and helps enhance the absorption of iron and zinc from plant-based foods, making this quiche even more nourishing.
See the printable recipe card below for quantities.
🧂Substitutions
- Salt - Substitute salt or a salt alternative with kala namak for a hint of that classic eggy flavor.
- Baby kale - use chopped collards, spinach, or curly or lacinato kale instead
- Dried herbs - use marjoram, oregano, thyme, basil, or herbs you have on hand
- Jarred artichoke hearts - use sautéed green or red bell peppers, mushrooms, or leeks instead
- Calabrian chili peppers - omit them entirely or use fresh serrano or red chili pepper instead
For more healthy, protein-rich meals, visit my Quick Vegan Protein Recipes page.
📖 How to Make Crustless Vegan Quiche
This is an overview. The full instructions are in the recipe card below.
- Cut the tofu into large chunks (about 1-inch cubes) and place in a food processor. Add arrowroot powder, nutritional yeast, turmeric, black pepper, onion powder, garlic powder, and kala namak or salt.
- Pulse until crumbly and well combined.
- Add nondairy milk and blend until smooth and creamy—similar to the texture of thick hummus. Add more milk as needed, and adjust salt to taste.
- In a skillet, heat a drizzle of olive oil or broth over medium-low heat. Sauté garlic and chili peppers (if using) for about 1 minute, just until fragrant. Add artichoke hearts and cook for about 3 minutes until softened. Add kale and cook for another 3 minutes, stirring until wilted.
- Remove from the heat and add the tofu mixture to the pan.
- Mix well until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Optional: Brush the top with a generous drizzle of olive oil before baking and again halfway through for a moist and golden finish.
- Bake for about 30 minutes, until firm and golden on top. Let the quiche cool slightly before serving.
✔️ Expert Tips
- Use firm tofu for a creamier texture, but it contains slightly less protein per serving than extra-firm varieties.
- Adjust quantity of milk: If using firm tofu, start with 3 tablespoons of nondairy milk and add more as needed to reach a smooth, hummus-like consistency. (Extra-firm or super-firm tofu requires more non-dairy milk to blend into a creamy base.)
- This dish is somewhere between a vegan quiche and a frittata—it can work as either, depending on the amount of vegetables used. Add more veggies for a quiche-like result or fewer for a firmer, frittata-style texture.
- Add more turmeric for extra antioxidants and a richer golden color, as long as the flavor isn’t too strong for your taste.
- Use a baking dish that allows the quiche to be about 1½ inches thick to ensure even cooking and the best texture throughout.
- Optional: Brush the vegan quiche on top with a generous drizzle of olive oil before baking and again halfway through for a moist and golden finish.
- Storage: Refrigerate in an airtight container for up to 5 days.
How to Serve Crustless Vegan Quiche
- Pair with this easy Carrot Cabbage Salad for a crunch.
- Serve on whole grain toast or 4-ingredient Lentil Bread, optionally spread with avocado or hummus.
- Pair wth this light and fresh Vegan Lemon Orzo Soup.
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🙋🏽♀️ Recipe FAQs
Traditional quiche uses eggs for structure and creaminess, but an eggless version can be just as satisfying. Silken, firm, or extra firm tofu blended with spices and non-dairy milk makes a great base. Ingredients like nutritional yeast, kala namak (for an eggy flavor), and turmeric help mimic the flavor and color of eggs. The result is a creamy, protein-rich quiche that’s plant-based.
A smooth, thick tofu blend acts as the binder in crustless quiche, helping it hold together without eggs. For the best texture, blend the tofu until creamy and avoid adding too much liquid. Let the quiche cool slightly after baking—it firms up as it rests, making it easier to slice and serve.
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📖 Recipe
Crustless Vegan Quiche
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Ingredients
For the quiche:
- 14 to 16 ounces extra firm tofu or super firm or firm tofu (see notes)
- 1 tablespoon arrowroot or cornstarch
- 3 tablespoons nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon dried marjoram or oregano
- ¼ teaspoon kala namak or salt or salt substitute to taste
- 7 tablespoons unsweetened soy milk or nondairy milk
- Drizzle of extra-virgin olive oil optional for brushing
Optional veggies:
- 2 large cloves garlic minced
- 4 Calabrian chili peppers (from a jar) finely chopped
- 5 artichoke hearts (from a jar) or ¾ cup chopped mushrooms
- 3 cups baby kale or chopped leafy greens
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch pie dish or a similarly sized baking dish. You can also use two smaller dishes if preferred.
- Crumble tofu: Roughly chop the tofu into 1-inch cubes and place in a food processor. Add the arrowroot, nutritional yeast, turmeric, black pepper, onion powder, garlic powder, and kala namak or salt. Process until crumbly and well combined.
- Make the filling: Add the soy milk and blend again until smooth and creamy, like a thick hummus. Add more soy milk if needed to reach the right consistency. Taste and adjust salt as needed. Set aside.
- Cook the veggies: In a medium skillet, heat a drizzle of olive oil or broth over medium-low heat. Add the garlic and chili peppers (if using) and sauté for about 1 minute, just until fragrant. Add the chopped artichoke hearts and cook for about 3 minutes, until softened. Add the kale and cook for another 3 minutes, stirring until wilted. Remove from heat.
- Fold the cooked vegetables into the tofu mixture until evenly combined.
- Transfer the mixture to the prepared baking dish and smooth out the top with a spatula. Optional: Brush the top with a generous drizzle of olive oil before baking and again halfway through for a moist and golden finish.
- Bake for about 30 minutes or until slightly crispy and golden on top. Let it cool slightly before serving.
Notes
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Alex Birt says
Love this! New regular breakfast dish!
Nisha Melvani, RDN says
So glad you are enjoying this quiche. Thank you.
Annamaria says
Yet another easy, quick, delicious recipe. I added mushrooms instead of the artichoke, and added arugula and greens onions as well. It turned out delish and loved it for leftovers. Thanks Nisha for another healthy, yummy recipe ❤️
Nisha Melvani, RDN says
Thank you for giving this quiche a try! So good with mushrooms.
Nathalie says
Excellent recipe! I added 4oz sliced mushrooms and subbed spinach for kale. Next time, I’m going to use red or green peppers instead of hot peppers. The best was too much for this recipe.
Nisha Melvani, RDN says
Thrilled you gave this quiche a try and added your choice of veggies! Sounds delicious! Thank you for commenting.
Bec H says
This was a quick, delicious meal! Thank you!
Nisha Melvani, RDN says
Yay! I ma thrilled you enjoyed it! Thank you. Mu kids love this one too! Good for all ages!