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–+ servings
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Simple Vegan Crustless Quiche with Peppers

"Quiche" may sound fancy and complicated, but this one isn't! This simple vegan crustless quiche is easy enough for anyone to make, with no special cooking skills required. It bakes up in about an hour for a savory, protein-rich tofu-based dish.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 4

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

Store leftovers covered in the fridge for up to 3 days. Serve warm or at room temperature, on its own or with a fresh green salad. To keep it gluten-free, use a certified gluten-free flour blend.