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.
Who would've thought that you can turn tofu into a vegan version of quiche that's light, fluffy, and just as flavorful as the egg-based version?!
I've been making tofu scramble as my breakfast for years now. Before going vegan I used to eat scrambled eggs all the time, until I realized that eggs were causing me a lot of digestive issues. When I discovered that tofu could turn into a delicious vegan version of scrambled eggs, I was shocked!
But tofu has more up its sleeves than just plain ol' scrambled eggs.
You can blend tofu with some spices, add veggies, and bake up a quiche!
Like what?!
It's true. And it's absolutely delicious. Let me tell you, I devoured this quiche! It is so fluffy, savory, cheesy, umami - so many delicious flavors and textures!
This quiche is a great meal prep breakfast or would work perfectly for Easter/Mother's Day/any Sunday brunch. Bring on the vegan breakfast of champions!
It sounds absolutely crazy, but tofu is the perfect egg replacement in recipes that traditionally feature eggs (think: scrambled eggs).
Tofu already has a light, fluffy texture that is similar to quiche.
So when you blend it up, add the right spices and vegetables, then bake it like a quiche, it turns into a fluffy, savory vegan quiche that can rival the traditional egg-based recipe.
Step 1. Preheat the oven to 375°F.
Step 2. Heat the onion and mushrooms in a skillet over medium heat for about 5 minutes, until soft.
Step 3. Add the broccoli and spinach. Cook another 2-3 minutes until the spinach is wilted and broccoli is warm. Set aside.
Step 4. Add the tofu and spices to a high speed blender and blend until smooth.
Step 5. Add the cooked veggies and pulse a few times to combine - do not over mix, you want the veggies to stay mostly intact.
Step 6. Pour the mixture into a 9" deep dish pie pan.
Step 7. 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.
Step 8. 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!
The onion, mushroom, spinach, and broccoli combo in this quiche is delicious. But feel free to sub your favorite veggies!
Aim for the same volume as the ingredient you are subbing.
This quiche works in an 9" deep dish pie pan. The exact pie dish I used for this recipe is listed as having a 9" capacity and is 1.5" deep.
To see if your pie plate will work, measure across the top from edge to edge (don't measure the lip, just the opening). Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" deep, whereas a deep dish is 1.5" to 2" deep.
You can also use a standard casserole dish - the quiche will not be as tall and may cook slightly faster than listed in the recipe.
Store leftovers of this quiche in the refrigerator, wrapped in plastic wrap. It will last up to a week.
To reheat, just slice a piece and heat in the microwave.
Thank you God for this healthy and nourishing breakfast. Help this food to fuel our bodies for the day. Amen.
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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.
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