“Quiche” may sound like a fancy, complicated dish, but trust me, this is not the case! This simple vegan crustless quiche can be made by anyone! No special cooking skills required.
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’s not only extremely easy to make but also delicious!
All you have to do is mix all the ingredients together in a food processor, place them in a pan and bake! Your crustless quiche will be ready in no time.
Quiches are fantastic, easy-to-make recipes that can be enjoyed for every meal. Since the main ingredients in a traditional quiche are eggs and cheese, it’s surprising that replacing them with tofu, soy milk, and psyllium husks not only works but makes it such an appetizing and flavorful dish.
Skipping the crust gives you more yummy goodness you can enjoy without the extra calories and carbs. Of course, you could make a vegan, gluten-free quiche crust for this recipe. However, if you’re looking for a quick and easy quiche recipe, this dish is perfect for you!
It smelled so good when I took it out of the oven, that I didn’t even want to waste any more time photographing it. I just wanted to dig in and enjoy it! If you look closely at the photos you’ll see the steam still coming out of it! 🙂
I’m glad I took time for the photos, though, it was worth it! This is a recipe I’ll want to make again soon and maybe you’ll give it a try too! You can serve this crustless quiche recipe at the dinner. It’s delicious!
P.S. Check out my vegan crustless asparagus quiche too! 🙂
Simple Vegan Crustless Quiche with Peppers
"Quiche" may sound like a fancy, complicated dish, but trust me, this is not the case! This simple vegan crustless quiche can be done by anyone! No special cooking skills required.
- 250g (1 cup) extra-firm tofu
- 2 medium carrots, grated
- 1 onion, diced
- 3 garlic cloves, mashed
- 300g (2 cups) mixed bell pepper slices, I used frozen
- 60g (½ cup) gluten-free flour, any kind of flour works
- 120ml (½ cup) soy milk
- 1 Tbsp psyllium husks
- 2 Tbsps nutritional yeast
- ¼ cup chopped dill
- ½ tsp baking soda
- salt and ground pepper, to taste
- Add tofu, soy milk, baking soda, flour and psyllium husks in your food processor. Blend until smooth.
- Place the composition into a large bowl. Add all the rest of ingredients, except bell peppers.
- Grease a 30x30cm tart pan with some oil.
- Add the composition in the pan. Spread it evenly.
- Add sliced bell peppers on top.
- Bake in oven at 375F (180C) for about 50 minutes.
Amount Per Serving Calories 282Total Fat 14gCarbohydrates 25.3gProtein 13.8g
Sunday 29th of July 2018
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!!
Thursday 2nd of August 2018
You're welcome! :D
Monday 25th of September 2017
Mine didnt set. So disappointed. Probably needed an hour not half.
Saturday 25th of November 2017
Sorry to hear this, Angela! Maybe you sliced it when it was hot? You have to let it cool a bit before serving.
Monday 10th of October 2016
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!
Monday 17th of October 2016
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.
Sunday 19th of June 2016
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.
Monday 20th of June 2016
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. :)
Wednesday 4th of May 2016
Is there anything I can use to substitute for psyllium husks...maybe flax meal?
Saturday 7th of May 2016
Sure, flax meal works just as well. :)