Vegan Crustless Quiche with Peppers

gluten free vegan Crustless Quiche with Peppers quiche vegan cu ardei gras fara gluten

“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! 🙂 

gluten free vegan Crustless Quiche with Peppers

3.7 from 3 reviews
Simple Vegan Crustless Quiche with Peppers
Prep time
Cook time
Total time
"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.
Serves: 4
  1. Add tofu, soy milk, baking soda, flour and psyllium husks in your food processor. Blend until smooth.
  2. Place the composition into a large bowl. Add all the rest of ingredients, except bell peppers.
  3. Grease a 30x30cm tart pan with some oil.
  4. Add the composition in the pan. Spread it evenly.
  5. Add sliced bell peppers on top.
  6. Bake in oven at 375F (180C) for about 50 minutes.

 gluten free vegan Crustless Quiche with Peppers

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

16 Comments on “Vegan Crustless Quiche with Peppers”

  1. 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!!

    1. Sorry to hear this, Angela! Maybe you sliced it when it was hot? You have to let it cool a bit before serving.

  2. 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!

  3. 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.

    1. 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. 🙂

  4. 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.

    1. 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.

  5. 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.

  6. I’m so glad you liked my recipe! Your variation looks fantastic- I’ll definitely have to it. 🙂

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