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.
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
10
minutes
Cook:
50
minutes
TOtal:
75
minutes
Ingredients
- 1/2 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
- 1/2 Teaspoon Smoked Paprika
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Chili Powder or Cayenne
- Fresh Chives, for topping
Instructions
- 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!