Vegan Crustless Vegetable Quiche

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Vegan Crustless Vegetable Quiche

Jill Dalton
As the weather gets colder we tend to look for recipes that are warm and inviting with rich flavors that check all the comfort food boxes. This crustless vegan quiche does the trick and will be an instant family favorite. Baked to a golden brown and loaded with nutrient dense vegetables you just can’t go wrong. As with all our recipes this quiche is fully whole food plant based, gluten-free, oil-free, easy to make, and absolutely delicious!
4.82 from 11 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 115 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • Add 3 tablespoons of water to a large frying pan.
  • Sauté the onions, mushrooms and celery on medium high until the onions are translucent.
  • Add the kale, sun-dried tomatoes and sweet potatoes to the mixture and cook for another 5-10 minutes adding a little water as it cooks to keep the veggies from sticking to the pan.
  • Add the remaining ingredients except for the pepper to a blender and blend until smooth.
  • Mix the cooked veggies, pepper and blender mixture together in a large mixing bowl.
  • Line the edge of a 9 inch springform cheesecake pan with parchment paper or oil lightly.
  • Pour mixture into the springform and smooth the top.
  • Bake for 55-60 minutes.
  • Let cool for 10 minutes before removing the springform ring.

Nutrition

Calories: 115kcalCarbohydrates: 15gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 97mgPotassium: 567mgFiber: 4gSugar: 5gVitamin A: 5804IUVitamin C: 37mgCalcium: 144mgIron: 2mg

24 thoughts on “Vegan Crustless Vegetable Quiche”

  1. Hi Jill. Thank you for sharing this recipe; it looks amazing. I will make it sometime today. I plan to mix everything together in the large skillet rather than using a bowl; just one less thing to wash! I love your channel and often share them on FB. Dawn

  2. Joyce A. Wiesinger

    Looks delicious, Jill. Did you experiment with an almond crust by any chance? Anxious to try all the latest recipes. Thanks, Joyce from Colorado

  3. I made this for dinner yesterday and it was absolutely delicious! In fact, this was one of the best tasting wfpb recipes with tofu I‘ve tried so far. Made it exactly as written and the texture was perfect after 55 minutes in the oven. It was nicely browned and firm, yet juicy on the inside. We will definitely make this again.

  4. Melissa Ratisher

    I made this today, substituting all of the vegetables (except onion and dried tomatoes) with broccoli because that’s what I had on hand. I did use a crust because I had one left from Thanksgiving that I had to use for something. I used ‘firm’ tofu, and I agree, it would have set up better with ‘extra firm,’ and I only had 1 T of cornstarch, so then used 1 T of chickpea flour to make up the difference. It came out great, and it’s huge, so we’ll have it for the whole week. Great recipe!

  5. Giselle Felicia Vivian

    Can I replace the tahini with something else? It’s the only ingredient not in the house… have some sesame seeds though. Thanks! Excited to try this!

  6. Looks amazing and so very much plan on trying! Is the nutritional yeast used only as a flavoring or does it contribute to texture? I can’t use, so if necessary to the recipe, is there a sub? Thanks!

  7. Hi Jill, this quiche looks amazing and I plan to try it soon. I have a few questions, though: Can I leave out the sun-dried tomatoes? Also, is your springform pan non-stick? I try to avoid non-stick things at all costs but have not been able to find a not non-stick spring form pan. If yours is not, where did you get it? Lastly, what can I use in place of a spring form pan, maybe a regular one lined with parchment? Thanks for the feedback!

    1. Hi Magy, Yes, you can leave the sundried tomatoes out. I don’t think my pan is non-stick. I have had it forever so I’m not really sure but the best would be to line it with parchment first, on another pan lined with parchment.

  8. Hello – thank you fir this wonderful looking recipe. I was wondering if the veggies and sauce could be made ahead, (kept separate or combined?) until christmas morning?

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