Vegan Crustless Quiche

These are savory & good.



-1tsp olive oil

-1/2 large onion finely diced

-1 small can drained sliced mushrooms (or a handful of fresh sliced)

-1/2 red bell pepper finely diced

-1/2-1 crown broccoli use just the top, cut into smaller pieces (you can sub 2 c sliced baby spinach)

-seasoning of choice: I used an herb salad blend that includes garlic, chives, basil, rosemary – about 1-2 tsp

*optional- sliced veggie deli meat or veggie sausage crumbles

-sundried tomatoes in oil, about 2 Tbs chopped (add some oil from the jar too)

Tofu mix:

– 1 block extra firm tofu

-1/3 c nooch

-1 tsp nut butter (cashew)

-1 Tbs chickpea miso paste

-1/3 c almond milk

-1 Tbs corn starch

-1 tsp garlic

-1 tsp onion powder


-1 heaping Tbs miso paste

-3 Tbs water

-splash of oil from sun dried tomatoes


-Sauté the onions in a bit of olive oil until translucent

-Add the mushrooms and bell peppers and sauté until the bell peppers softened

-add plant based sausage or ham if you’re using it and cook another couple minutes

-add broccoli just until slightly tender & dark vibrant green

-add chopped tomatoes, herbs, and touch of tomato oil and stir

-turn off heat then

-blend all the tofu ingredients in your vita mix, blender, or food processor (add a tiny bit of milk if needed)

-dump tofu mix into the sauté pan and combine fully

* taste & add salt & pepper to taste

-divide mix into oiled ramekins and bake at 350 degrees for about 20 minutes until a little firm

-meanwhile mix all your glaze ingredients & set aside until you take out the firm quiche

-divide glaze evenly on top of quiche and spread evenly along the top.

*optional: add sliced tomatoes, asparagus, mushrooms, fresh herbs, etc to the top for a pretty & delicious touch

Place back in the oven until completely firm and brown on top (maybe 15-20 mins)

-enjoy warm with grits, roasted potatoes, or a nice green salad

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