This healthy vegan crustless quiche is a plant-based version of quiche that's just as light and fluffy. A gluten-free, high protein breakfast.
Who would've thought that you can turn tofu into a vegan version of quiche that's light, fluffy, and just as flavorful as the egg-based version?!
I've been making tofu scramble as my breakfast for years now. Before going vegan I used to eat scrambled eggs all the time, until I realized that eggs were causing me a lot of digestive issues. When I discovered that tofu could turn into a delicious vegan version of scrambled eggs, I was shocked!
But tofu has more up its sleeves than just plain ol' scrambled eggs.
You can blend tofu with some spices, add veggies, and bake up a quiche!
Like what?!
It's true. And it's absolutely delicious. Let me tell you, I devoured this quiche! It is so fluffy, savory, cheesy, umami - so many delicious flavors and textures!
This quiche is a great meal prep breakfast or would work perfectly for Easter/Mother's Day/any Sunday brunch. Bring on the vegan breakfast of champions!
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Why this recipe works
It sounds absolutely crazy, but tofu is the perfect egg replacement in recipes that traditionally feature eggs (think: scrambled eggs).
Tofu already has a light, fluffy texture that is similar to quiche.
So when you blend it up, add the right spices and vegetables, then bake it like a quiche, it turns into a fluffy, savory vegan quiche that can rival the traditional egg-based recipe.
Why I love this Vegan Crustless Quiche
- Dietary needs - this breakfast is plant-based, gluten-free, oil-free, and egg-free
- Seriously eggy - since tofu is so soft, this quiche resembles an egg-based quiche. The texture is light and fluffy - just like a good quiche
- Super flavorful - with the help of some key spices, this crustless quiche tastes a lot like eggs. Seriously!
- High protein breakfast - tofu is rich in plant protein for a satiating breakfast
- Great Vegan Brunch Option - no more skimping by at brunch with a few pieces of fruit. Make vegan quiche, vegan french toast, vegan pancakes, vegan scrambled eggs, vegan sausage.
Ingredient Notes & Substitutions
- Vegetables: onion, mushrooms, broccoli, and spinach. I LOVE this combo of veggies - onion and mushrooms give this dish more of an umami flavor. And spinach and broccoli add so many nutrients. I list some other vegetable ideas below, but feel free to sub an equivalent amount of your favorite vegetable
- Extra Firm Tofu & Silken Tofu: for the best texture, this quiche uses a combination of extra firm tofu and silken tofu. If you have too much of one or the other the texture of the quiche can become too dense or too liquidy. I have not tested this, but I imagine that using entirely medium-firm tofu would work - medium firm tofu isn't as widely available as extra firm and silken, so that's why I don't call for it
- Nutritional Yeast: many quiche recipes have some sort of cheese, so for that cheesy flavor nutritional yeast is the perfect option.
- Spices: garlic powder, onion powder, salt, paprika, turmeric, smoked paprika, pepper, and chili powder. These are the same spices I use in all of my tofu scramble recipes. They are what gives the quiche its flavor!
- Fresh Chives: for topping
How to make Vegan Crustless Quiche
Step 1. Preheat the oven to 375°F.
Step 2. Heat the onion and mushrooms in a skillet over medium heat for about 5 minutes, until soft.
Step 3. Add the broccoli and spinach. Cook another 2-3 minutes until the spinach is wilted and broccoli is warm. Set aside.
Step 4. Add the tofu and spices to a high speed blender and blend until smooth.
Step 5. Add the cooked veggies and pulse a few times to combine - do not over mix, you want the veggies to stay mostly intact.
Step 6. Pour the mixture into a 9" deep dish pie pan.
Step 7. Bake for 40-45 minutes. The quiche will bubble rapidly then turn golden and become somewhat firm. If the quiche does not feel totally firm, that's okay, it will firm up as it cools.
Step 8. Remove from the oven and let the quiche cool for 15 minutes - this what helps it solidify. Then slice and garnish with fresh chives. Enjoy!
Toppings and Mix-Ins
The onion, mushroom, spinach, and broccoli combo in this quiche is delicious. But feel free to sub your favorite veggies!
Aim for the same volume as the ingredient you are subbing.
- Bell Peppers: peppers are lovely in tofu scramble and would also be delicious in quiche!
- Kale: sub kale or collard greens for the spinach
- Zucchini: I've been adding zucchini to my tofu scrambles lately and it they would also be great in quiche
- Tomatoes: feel free to throw in cherry tomatoes without pre-cooking them. Or use sun dried tomatoes
- Coconut Bacon: so many (non-vegan) quiche recipes have ham or bacon - coconut bacon would be DELICIOUS in this quiche
- Season Salt: instead of chives, a topping like Tony Chachere's seasoning adds even more flavor
- More Paprika: being half Hungarian, I'm always throwing extra paprika on things - definitely feel free to sprinkle with extra paprika at the end
What to serve with Vegan Quiche
- Toast or French Toast
- Roasted Broccoli & Cauliflower
- Sliced Avocado
- Sautéed Spinach
- Berries or other fresh fruit
- Sauerkraut or Kimchi
- Vegan Sausage
- Sweet Potato Hash Browns
- For a breakfast of champions: pancakes
FAQ & Expert Tips
This quiche works in an 9" deep dish pie pan. The exact pie dish I used for this recipe is listed as having a 9" capacity and is 1.5" deep.
To see if your pie plate will work, measure across the top from edge to edge (don't measure the lip, just the opening). Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" deep, whereas a deep dish is 1.5" to 2" deep.
You can also use a standard casserole dish - the quiche will not be as tall and may cook slightly faster than listed in the recipe.
Store leftovers of this quiche in the refrigerator, wrapped in plastic wrap. It will last up to a week.
To reheat, just slice a piece and heat in the microwave.
Recipe Prayer
Thank you God for this healthy and nourishing breakfast. Help this food to fuel our bodies for the day. Amen.
More Savory Vegan Protein Breakfast Recipes
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📖 Recipe
Vegan Crustless Quiche (Gluten-Free)
Ingredients
- ½ Large Yellow Onion diced
- 8 Ounces Cremini Mushrooms thinly sliced or chopped
- 8 Ounces Frozen Broccoli microwaved according to package directions then chopped
- 2 Cups Spinach
- 1 14 Ounce Block Extra Firm Tofu drained
- 8 Ounces Silken Tofu drained
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Turmeric
- ½ Teaspoon Smoked Paprika
- ¼ Teaspoon Pepper
- ⅛ Teaspoon Chili Powder or Cayenne
- Fresh Chives for topping
Instructions
- Preheat the oven to 375°F.
- Heat the onion and mushrooms in a skillet over medium heat for about 5 minutes, until soft.
- Add the broccoli and spinach. Cook another 2-3 minutes until the spinach is wilted and broccoli is warm. Set aside.
- Add the tofu and spices to a high speed blender and blend until smooth.
- Add the cooked veggies and pulse a few times to combine - do not over mix, you want the veggies to stay mostly intact.
- Pour the mixture into a 9" deep dish pie pan.
- Bake for 40-45 minutes. The quiche will bubble rapidly then turn golden and become somewhat firm. If the quiche does not feel totally firm, that's okay, it will firm up as it cools.
- Remove from the oven and let the quiche cool for 15 minutes - this what helps it solidify. Then slice and garnish with fresh chives. Enjoy!
Nutrition
Nutrition information is an estimate.
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