Vegan Crustless Vegetable Quiche

by 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!

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Vegan Crustless Vegetable Quiche

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.9/5
( 55 voted )

Ingredients

1 large onion, diced
3 ribs celery, diced
8 ounces mushrooms, diced
4 cups kale, chopped
1/4 cup sundried tomatoes, diced
1 cup uncooked sweet potato, diced
15 ounces extra firm tofu
1/2 cup unsweetened soy milk (or plant based milk of your choice)
1 tablespoon tahini
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1 teaspoon onion powder
1 tablespoon dijon mustard
1 tablespoon Braggs liquid aminos (or low sodium soy sauce)
2 tablespoons arrowroot powder
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1/2 teaspoon pepper

Instructions

  1. Preheat oven to 350°.
  2. Add 3 tablespoons of water to a large frying pan.
  3. Sauté the onions, mushrooms and celery on medium high until the onions are translucent.
  4. Add the kale, sundried 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. 
  5. Add the remaining ingredients except for the pepper to a blender and blend until smooth.
  6. Mix the cooked veggies, pepper and blender mixture together in a large mixing bowl.
  7. Line the edge of a 9 inch springform cheesecake pan with parchment paper or oil lightly.
  8. Pour mixture into the springform and smooth the top.
  9. Bake for 55-60 minutes.
  10. Let cool for 10 minutes before removing the springform ring.
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18 comments

Dawn December 5, 2020 - 10:13 am

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

Reply
Joyce A. Wiesinger December 5, 2020 - 3:06 pm

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

Reply
Jill Dalton December 6, 2020 - 10:15 am

I didn’t but the crust from my Apple Pie recipe would work with this. It is a very neutral flavored crust.
https://plantbasedcookingshow.com/2020/10/03/vegan-apple-pie/

Reply
Toni Sinclair December 7, 2020 - 12:42 am

Can’t wait to try this! Do you think it would be okay to use tapioca flour instead of the arrowroot?

Reply
Jill Dalton December 8, 2020 - 10:09 am

Yes

Reply
Deb December 7, 2020 - 5:14 pm

Looks delic! What about the tofu…do u just throw it in the blender with the water or do you drain it? Or press it?

Reply
Jill Dalton December 8, 2020 - 10:08 am

Just drain it.

Reply
Rita Meekel-Rombouts December 11, 2020 - 4:42 pm

Wat een heerlijk recept, zo jammer dat je vanuit Nederland niets kunt bestellen…

Reply
Lilia Hughes December 14, 2020 - 1:19 pm

I made this on the weekend but substituted chickpeas for the tofu since I’m not a fan of tofu. Family loved it.

Reply
Dana December 19, 2020 - 11:38 pm

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.

Reply
Melissa Ratisher December 21, 2020 - 3:44 pm

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!

Reply
Giselle Felicia Vivian December 23, 2020 - 11:36 pm

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!

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Jill Dalton December 25, 2020 - 10:04 am

You can leave out the Tahini. It just gives it a bit more richness. =)

Reply
michelle December 31, 2020 - 1:25 pm

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!

Reply
Jill Dalton January 1, 2021 - 11:07 am

It is just for a richer flavor so you can make it without.

Reply
Lisa Marie January 6, 2021 - 5:23 pm

I made this today. Great recipe!💖
Since I live alone and it is huge, I was wondering if it can be frozen?

Reply
Jill Dalton January 7, 2021 - 12:39 pm

I haven’t tried freezing it, but I think it might go watery once it thaws.

Reply
Lynn January 21, 2021 - 11:23 am

No problem freezing it. Was still delicious. Cut it into serving size pieces, wrapped individually.

Reply

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