Vegan Crustless Quiche with Peppers
This simple vegan crustless quiche skips the pastry entirely and uses blended extra-firm tofu as the base, so you get all the savory, custardy comfort of a quiche with none of the fuss. You mix everything in a food processor, spread it in a pan, top it with bell peppers and bake. It is naturally gluten-free and beginner-friendly.
“Quiche” may sound like a fancy, complicated dish, but trust me, this is not the case! I made this vegan crustless quiche last weekend and I loved it. I decided this vegetable quiche recipe must be shared with you all because it is not only extremely easy to make but also delicious.
It smelled so good when I took it out of the oven that I did not even want to waste any more time photographing it. I just wanted to dig in and enjoy it! I am glad I took time for the photos, though, it was worth it. This is a recipe I will want to make again soon, and maybe you will give it a try too.
Key ingredients
Extra-firm tofu is the heart of this quiche. Blended smooth, it stands in for the eggs and cream of a classic custard, setting into a sliceable, protein-rich base as it bakes. Reach for extra-firm or firm rather than silken here, since the lower water content gives you a sturdier set. If your block feels wet, press it for a few minutes first.
Psyllium husks are the binder that holds everything together without eggs. Psyllium is highly absorbent and forms a gel, which is what keeps the quiche from crumbling when you slice it. One tablespoon is enough to do the job, so do not be tempted to add more or the texture turns gummy.
Nutritional yeast brings the savory, faintly cheesy depth you expect from a quiche. Two tablespoons is plenty to give the whole dish a rounded, umami backbone without any dairy.
Bell peppers go on top rather than into the blend, so they roast slightly and keep their shape and color. I used frozen pepper slices, which work beautifully and save you the prep. Fresh works too if that is what you have on hand.
Carrots, onion, garlic and dill are the aromatics that make each bite taste like more than just baked tofu. The grated carrot adds a little sweetness and color, while fresh dill keeps the whole thing bright and herby.
Tips for getting it right
- Blend the base until truly smooth. The tofu, soy milk, baking soda, flour and psyllium go in the food processor first, and you want no lumps. A smooth blend is what gives you that custardy quiche texture rather than a grainy one.
- Fold the vegetables in by hand, not in the processor. After blending the base, transfer it to a bowl and stir in the carrots, onion, garlic and dill. This keeps the vegetables in distinct pieces instead of pureeing everything into one paste.
- Grease the pan well. Without a crust, the quiche sits directly on the pan, so a good coat of olive oil on the 30x30cm tart pan keeps the bottom from sticking.
- Spread it evenly. An even layer bakes at the same rate, so you avoid a center that is still soft while the edges overcook.
- Know when it is done. After about 50 minutes at 375F (180C) the top should be set and lightly golden, and the peppers should look roasted. A firm, no-longer-wet top is your cue.
Storage and make-ahead
This quiche keeps well, which makes it a smart thing to bake ahead. Let it cool completely, then store it covered in the fridge for up to 3 to 4 days. It firms up as it chills and slices even more cleanly the next day, so leftovers are no hardship at all. Enjoy it cold straight from the fridge, at room temperature, or warmed through in the oven for a few minutes.
If you enjoy this one, I have plenty more to explore. Browse my full collection of vegetable quiche recipes for more crustless ideas, try a savory baked main like my vegan lasagna with mushrooms, or put your tofu to work in these gluten-free wild garlic gnocchi with tofu pasta sauce.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Simple Vegan Crustless Quiche with Peppers
Ingredients
- 1 pack extra-firm tofu approx. 9oz / 250g
- 2 carrots grated
- 1 onion diced
- 3 cloves garlic mashed
- 2 cups bell pepper sliced, I used frozen
- ½ cup gluten-free flour any kind of flour works
- ½ cup soy milk
- 1 Tbsp psyllium husks
- 2 Tbsps nutritional yeast
- ¼ cup dill chopped
- ½ tsp baking soda
- salt and ground pepper to taste
- olive oil
Instructions
- Add the tofu, soy milk, baking soda, flour and psyllium husks to your food processor. Blend until smooth.
- Transfer the mixture to a large bowl. Add all the remaining ingredients, except the bell peppers.
- Grease a 30x30cm tart pan with a little oil.
- Add the mixture to the pan and spread it out evenly.
- Arrange the sliced bell peppers on top.
- Bake in the oven at 375F (180C) for about 50 minutes.
Notes
Frequently Asked Questions
A crustless quiche is a quiche baked without the traditional pastry shell, so the filling sets directly in the pan. This vegan version uses blended extra-firm tofu as the base instead of eggs and cream, which means you get the savory, custardy texture of a quiche with less effort and no pastry to make. It is also naturally gluten-free.
Yes. The recipe calls for gluten-free flour, and any kind of gluten-free flour works. Combined with the tofu base, it makes a quiche that is both vegan and gluten-free, with no wheat crust to worry about.
Extra-firm tofu is best here because its lower water content sets into a sturdy, sliceable quiche. Silken tofu holds far more water and would give a much looser, wetter result that may not hold together when sliced. If you only have firmer tofu options, stick with extra-firm or firm and press out excess water if the block feels wet.
Psyllium husk is the egg-free binder. It is highly absorbent and forms a gel that holds the quiche together so it slices cleanly instead of crumbling. One tablespoon is enough for the whole quiche; adding more can make the texture gummy.
Yes. The recipe uses frozen pepper slices for convenience, but fresh bell peppers work just as well. Slice them and arrange them on top before baking so they roast slightly and keep their color and shape.
Once cooled, store it covered in the fridge for up to 3 to 4 days. It firms up as it chills and slices cleanly the next day. Enjoy leftovers cold, at room temperature, or warmed through in the oven for a few minutes.
After I let the quiche cool for a bit it has just the right texture. I was so unsure about making it because I’m a really bad baker but your recipe explains everything so clearly, it helped me a lot. Thank you so much for sharing!!
You’re welcome! 😀
Mine didnt set. So disappointed. Probably needed an hour not half.
Sorry to hear this, Angela! Maybe you sliced it when it was hot? You have to let it cool a bit before serving.
I don’t have a food processor, and I don’t want to have the same problem as Jinny – is this do-able in a blender? It’s not actually even my blender, it’s my roommate’s, so I really can’t be breaking it lol So many bean burger recipes call for a food processor, not everybody has one!
Hi, Tanya! You could just mash everything with a fork. Tofu can be easily mashed this way. I used this technique in this video pf a similar recipe: https://www.youtube.com/watch?v=MLWcRu8pxsk&index=4&list=PLa7N1_97APjxno2uy5tiTC2T25Wl0RJ4Q That’s what I usually do when I don’t feel like using the food processor.
Well I’ve just finished making the quiche……………and 1/2 cup of soy milk is much too small amount as the blender would not even move the ingredients were so thick and I was concerned that the blender would break. I ended up putting 1 cup of soy milk in to try to make the mixture thinner. I only used 1/2 a red pepper for decoration!I live in a Toronto suburb and could not find a 30x30cms tart pan – I visited 3 stores and found every kind of measurement except 30/30cms and I gave up. I used a 9″ pie plate instead and the mixture held in it quite nicely I could not find fresh dill in 3 stores either……….I found every other herb except dill so I used dried oregano and basil instead I have found in other recipes that the recipes are mean with the liquids and more liquids are required to make the blender work.
This dish is for my Vegan daughter-in-law and I hope she will like it – so today I cannot rate it.
Hi Jinny! Hope your daughter liked it! 🙂 You can use any other similar-sized pan and also, instead of dill you could have added any other kind of herb, such as parsley or maybe cilantro if you like it. Dried oregano and basil are good choices as well. 🙂
Is there anything I can use to substitute for psyllium husks…maybe flax meal?
Sure, flax meal works just as well. 🙂
I tried to follow the recipe, but my quiche ended up being full of carrots. I suppose my medium-size carrots were too large.
Also, 10 minutes in prep time sounds quite low, I spent at least 20-25 min.
Hi Olga! 🙂 Sorry to hear that. Maybe the carrots you used were HUGE! :)) I received several feedbacks on this recipe, with photos as well, and they all turned out great. I hope you’ll give it a try again 🙂 regarding the prep time, I am pretty quick in the kitchen, so for someone who’s not that fast the prep time may double.
Hi Ruxandra! How sweet ! You have shared a delicious recipe which is not only easy to cook but also takes less time with no much hard work and I will craving something like this in the New year. Wishing you a Merry Xmas and looking forward to more recipes soon.
Thanks, Mikkel! 😀 Wish you all the best and a wonderful new year! 🙂
I’m so glad you liked my recipe! Your variation looks fantastic- I’ll definitely have to it. 🙂
Thanks, Nicole! 😀