Vegan Crustless Quiche
Vegan Crustless Quiche 🍄
This Vegan Crustless Quiche is creamy, savory, and loaded with vegetables. A tofu-based custard bakes up golden around broccoli, mushrooms, peppers, and pockets of vegan ricotta — no pastry, no eggs, and no fuss. Every slice is thick, colorful, and sturdy enough to cut into clean squares.
I love this for brunch, meal prep, or a light dinner. The top gets browned and herby, the inside stays tender, and leftovers reheat like a dream. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Crustless Quiche 💚
- 🌱 Completely egg-free and dairy-free
- 🥦 Packed with colorful vegetables
- 🧀 Creamy vegan ricotta pockets
- 🥧 No crust to roll or blind-bake
- 🧊 Perfect for meal prep
- 🌿 Finished with fresh thyme
The Secret to an Egg-Free Quiche That Slices
Firm tofu blended with chickpea flour and nutritional yeast gives you that custard texture without eggs. Sauté the mushrooms first so they don’t water down the bake. Dollop vegan ricotta through the pan instead of mixing it all in — those white pockets are what make it look extra special.
Frequently Asked Questions ❓
Can I use silken tofu? 🥄
Firm or extra-firm tofu holds the slice better. Silken tofu makes a softer, more delicate quiche.
What vegetables work best? 🥬
Broccoli, mushrooms, peppers, spinach, and cherry tomatoes all work. Just cook off extra moisture first.
How do leftovers keep? 🧊
Refrigerate for up to 4 days. Reheat slices in the oven or air fryer so the top stays a little crisp.
🌱 Vegan Crustless Quiche
Ingredients 🛒
For the Vegetables
- 1 tablespoon olive oil
- 8 oz (225 g) mushrooms, sliced
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper or 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup vegan ricotta or crumbled firm tofu
- Fresh thyme, for garnish
For the Custard
- 14 oz (400 g) firm tofu, drained
- ½ cup unsweetened plant milk
- ¼ cup chickpea flour
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Grease an 8-inch square pan or similar baking dish.
- Heat the olive oil in a skillet. Cook the mushrooms for 5–6 minutes, until golden. Add the broccoli, peppers, and garlic. Cook 3 minutes more, until the vegetables are just tender. Season lightly.
- Blend the tofu, plant milk, chickpea flour, nutritional yeast, olive oil, salt, pepper, turmeric, garlic powder, and Dijon until completely smooth.
- Spread most of the vegetables in the pan. Pour the custard over the top. Dollop the vegan ricotta through the mixture and add the remaining vegetables on top.
- Bake for 35–40 minutes, until the center is set and the top is golden.
- Rest for 10 minutes, garnish with thyme, and slice.
Nutrition
| Nutrient | Per slice (1/6) |
|---|---|
| Calories | 185 |
| Protein | 13g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 10g |
| Sodium | 430mg |
Estimates based on tofu custard, mixed vegetables, and vegan ricotta. Exact numbers may vary by ricotta brand and vegetable mix.
Notes & Tips 💡
- Don’t skip resting the quiche — it slices much cleaner after 10 minutes.
- A handful of shredded vegan cheese on top helps it brown like the photo.
- This also works in a pie dish or muffin tin for individual portions.
- Taste the custard before baking and add more salt if needed.
This Vegan Crustless Quiche is creamy, colorful, and packed with vegetables. Brunch comfort, no pastry required. 🥦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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