Vegan Crustless Quiche
Hearty, fluffy, and loaded with colorful vegetables — this Vegan Vegetable Frittata is the perfect savory breakfast, brunch, or light dinner!
Made with a simple chickpea flour batter (or tofu base), it’s naturally gluten-free, high in protein, and endlessly customizable with whatever vegetables you have on hand.
Why You’ll Love This Vegan Frittata
- Fluffy yet satisfying texture
- Packed with roasted vegetables and fresh herbs
- Great for meal prep — tastes even better the next day
- Naturally vegan, gluten-free, and soy-free option available
- Perfect hot or cold — ideal for picnics or lunchboxes
Vegan Crustless Quiche
(Serves 6–8 | 9-inch pie dish or square pan)
Ingredients:
- 1 block (14 oz / 400g) firm tofu (or 1½ cups chickpea flour + 2 cups water for soy-free)
- ½ cup (120ml) plant milk
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch or arrowroot powder
- 1 tbsp olive oil (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano or Italian seasoning
- ¾ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp turmeric (for color)
- 1 small onion, diced
- 3 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced
- 1 red bell pepper, diced
- 1 cup broccoli florets, chopped small
- 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
- Fresh thyme or parsley, for topping
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or square baking pan.
- Make the batter: In a food processor or blender, blend tofu (or chickpea flour + water), plant milk, nutritional yeast, cornstarch, garlic powder, onion powder, oregano, salt, pepper, and turmeric until smooth and creamy.
- Sauté vegetables: Heat a skillet over medium heat. Sauté onion for 3 minutes, add garlic and mushrooms, cook until golden. Add bell pepper and broccoli; cook 3–4 minutes until just tender. Stir in tomatoes for the last minute.
- Combine: Fold the sautéed vegetables into the batter. Pour into the prepared pan and smooth the top. Sprinkle with fresh herbs.
- Bake: Bake for 35–45 minutes until the top is golden and the center is set. Let cool for 10–15 minutes before slicing.
Storage: Keeps in the fridge for 4–5 days. Reheat in the oven or microwave. Freezes well for up to 2 months.
