Crustless Vegan Quiche

Vegan crustless quiche in two white casserole dishes.

5 from 7 votes

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. Easy and versatile.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Side Dish or Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 208kcal

Author: Nisha Melvani

Equipment

9-inch pie dish or baking dish
Food processor

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

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.

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.

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