Vegan Crustless Quiche (Gluten-Free)

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 50

Cooling Time 15

Total Time 1 15

Servings

Calories 80

Author Elizabeth

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

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!