Quiche is traditionally made with eggs, cheese, cream, and lots of salt, but since I avoid these ingredients, you won’t find any of them in this recipe. But—this crustless quiche is packed full of delicious vegetables, herbs and spices, and has a great flavor! Ideal for a special occasion breakfast, lunch or dinner.
I recommend chopping and preparing all of the vegetables before beginning with the recipe steps (this makes it a lot easier since there are many steps.) Also, reading through the recipe once or twice first seems to always ease the process with recipes like this that are a bit more involved. I developed this as a crustless quiche, since it speeds preparation, but if you have a savory crust that you like, give it a go!
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Vegetable Quiche
- Total Time: 1 hour 35 mins
- Yield: 8 1x
Ingredients
- 8 spears of asparagus
- 1½ cups sliced mushrooms (about 5 medium cremini or white)
- 1 medium red bell pepper, seeded and chopped (about 1½ cups)
- 1½ teaspoons finely chopped garlic (1-2 cloves)
- ½ cup water
- 1 tablespoon dried Italian herb seasoning
- 1½ teaspoons mild or medium curry powder
- ¼ teaspoon ground turmeric
- 2 cups chopped broccoli
- 4 green onions, white and green parts, chopped
- 2 packages (12.3-ounces each) firm or extra-firm Mori-Nu silken tofu (see Notes below)
Instructions
- Preheat the oven to 350F. Line a 9-inch springform pan with parchment paper (or see Notes).
- To prepare the asparagus, (1) snap off the hard ends and discard, (2) cut each spear 3 inches from the tip, and (3) chop and set aside the remaining middle portions of the spears to use in step 3.
- Heat a soup pot on medium-high and add 1 tablespoon water. When the water starts to sputter, and the mushrooms and bell pepper, and cook while stirring for about 3 minutes, adding water as needed to prevent sticking. Add the garlic and cook while stirring for 1 more minute.
- Stir in the ½ cup water, Italian seasoning, curry powder, and turmeric. Add the broccoli, chopped asparagus pieces (not the 3-inch pieces), green onions, and cover. Reduce the heat to medium, and cook for 5 minutes, or until the broccoli is tender but not over-cooked, stirring once during (there should be very little liquid in the bottom). Set aside.
- Place the tofu into a food processor, and process until smooth. Add about 1 cup of the cooked vegetables to the food processor, and blend for about 10 seconds. Transfer the tofu-vegetable mixture to the pot of remaining cooked vegetables and stir well.
- Spoon into the springform pan and smooth out evenly. Place the 3-inch asparagus pieces in a circular design on top (pressing them down into the mixture just slightly; see photos below). Place the pan on a rimmed baking sheet and bake for 45 minutes, until lightly browned around the edges.
- Remove from the oven and allow to cool on a rack for at least 10 minutes. If using a springform pan, release and remove the outer ring before slicing and serving.
Notes
Tofu: I have found that Mori-Nu tofu is the most egg-like and it also has a more silky texture. But if you can't find this brand, you can use another brand of "firm" tofu (drain off any water from the package first).
Pan: I like a springform pan for this recipe (see photos below), but you can also use other types of pans (pie pan/plate, 8x8-inch square baking dish, round cake pan). I always line my pan with parchment paper, even if it’s nonstick, because it makes for easier clean-up of the pan later.
For extra firmness: Since tofu is high in fat, I did not find that this quiche needed any added thickener (especially as it cooled more). But if you want a super firm final result, you can mix 1 tablespoon of arrowroot powder in with a little water, and add it with the tofu when first processing it in step 5.
Get creative: If you want to add different herbs and spices, or vegetables, feel free to experiment. This recipe stands up well to variation. If you like a kick to your quiche, add some dried red pepper flakes or chopped (dried or fresh) jalapenos.
Asparagus: The asparagus is a nice garnish for this quiche. However, it will shrivel a bit during baking. If you want to avoid this shriveled look, you can steam the asparagus on the stove-top while the quiche is baking and place it on top after baking (pushing it in slightly). Just blot the steamed asparagus first so it’s not wet before placing it on the quiche.
- Prep Time: 50 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 1 slice (⅛ recipe)
- Calories: 73
- Sugar: 3g
- Sodium: 66mg
- Fat: 1.9g
- Saturated Fat: 0.3g
- Carbohydrates: 6.7g
- Fiber: 1.7g
- Protein: 8.5g
- Cholesterol: 0
Above: This shows the size and shape of the chopped red bell pepper and mushrooms.
Above: The chopped broccoli and minced garlic.
Above: The end of step 5, mixing the blended tofu and veggies into the pot of remaining cooked veggies.
Above: This is how I cut the parchment paper when lining a springform pan (it's folded in quarters here, and the pan is upside down, so I could trace the shape). You can search YouTube for more instruction on how to line pans with parchment, which is used instead of oiling pans.
Above: Before baking; and notice the rimmed baking sheet under the round pan, to catch any escaping liquid. And below, after baking.
Could you use chickpea flour instead of tofu? Thank you for your recipes.
Tofu is high in fat and flour is not, so I don't think so; the texture would be very different and you'd need a leavener so it rises and cooks evenly (like baking soda). Maybe try polenta or potatoes instead of tofu.
Maybe a bit of chickpea flour WITH the tofu...? I can't wait to try this recipe. I love your site and cookbook. Its my complete guide to eating! Thank you. x
Thanks Mia! 😉 Flour added would certainly make it firmer.
I love your site too!!!!
My husband can't do soy, and I often use chickpeas as a replacement. I appreciate Sherry's question, but I know sometimes the tofu can't be replaced in recipes. It's frustrating when that happens.
Yes, so try potatoes or polenta, or chickpeas (if the beans work, please leave a comment). 🙂
If we want to use potatoes instead of tofu, would the measurement be for the potatoes?
Hmm, not sure, but maybe at least 2 lbs. 🙂
Can I use a blender? Or is it best to stick with a food processor? Thanks.
Maybe a blender on low, but a blender usually requires more liquid to turn over; and we don't want too much liquid in this quiche or else it won't be firm enough to slice. Or maybe add the arrowroot (if using the blender) to add more assurance that it will firm up.
Can this be made ahead, left overnight and then cooked in the morning??
I would guess so, or cook it and rewarm it next day. 🙂
I like to make it for my bible class .ca one eat it also at room temp?
Yes! 🙂
Black salt would be really good here how come you don't you salr?
Because this is an SOS-free recipe blog, no added salt, oil or sugar. 🙂
Is this supposed to be made with silken tofu? I haven't seen extra firm silken tofu before. Thanks!
Yes, Silken is best IMO. Here is the extra firm.
Amy, if you haven't found it look in the oriental section of your market. This type of tofu is shelf staple and doesn't nee to be stored (before opening) in the refrigerator.
It is in the oven as I write this. We don’t have Silken Tofu here so I used the xtra firm available. I really appreciate the pictures for size to cut the veggies. I am look8ng forward to this quiche for tonight’s supper. Thank you so much for your recipes.
Yay! Thank you for the comment; I hope it comes out well. 🙂
I use firm or extra firm organic sprouted tofu and it works fine. (TJs carries one for $1.99 that looks like Wildwood's). I avoid silken tofu because it contains TVP.
I did not know that, thanks Jill! 🙂
What is TVP?
Texturized Vegetable Protein
Thank u for that info on silken tofu
And also that you can use The sprouted organic one from Trader Joe’s that’s what I use all the time for other stuff anyway
This quiche looks SO good! I haven't had any quiche since going plant-based 5 years ago. I can't wait to give this a try.
Blessings & Kale,
Terri
Just put my quiche in the oven! Looking forward to tasting! Hope it is good!!! Thank you Cathy for sharing. I just left True North where I got to see you cook & taste some of your recipes!!!!!
Hope you like it! 🙂 Veggie quiches are tricky since they're usually all cheese, eggs, and salt. Thanks!
Thank you for sharing your recipes with us. I just made this and it’s awesome will be making it often. I didn’t have asparagus nor did I have any fresh veggies it called for. I dug in my freezer and found frozen onion and pepper mix, frozen mushrooms, and frozen broccoli.. it came out great I will use all fresh veggies next time.
Thanks Joanne! 😉
I add spaghetti squash (cooked and shredded) and made a spaghetti pie. It was delicious. I'm thinking about leaving out the curry and adding fresh chopped and drained cherry tomatoes with more Italian seasoning/basil for next jaunt. Maybe some sun-dried tomatoes. The combos are endless.
Tried this today. It turned out so good! I didn't have asparagus so I used zucchini instead. Thanks for the wonderful recipes!
It looks so yum! Can I use soy okara instead of tofu? Thank you.
It looks yum! Can I use soy okara instead of tofu. Thank you.
Hi Elena, I've never cooked with okara, so not sure. 🙂
Thank you, Cathy. I will try.
I WAS EDUCATED THAT soy is MONSANTO, which also places TOFU into the MONSANTO category..... When I eat TOFU the top of my hands grows visible flaky skin, now that's scary!!! I am also looking for tofu replacements...
Hi Trudy, from what I have read and learned, not all soy is GMO (although the majority is). My recommendation is to buy it organic (and then it won't be GMO), and eat less processed soy foods (like soy milk by Eden and tofu from Wildwood), and in moderation; I use soy foods/products as condiments, not main components of my meals. I avoid heavily processed soy products (like soy burgers, hotdogs, soy lecithins, etc.). On the other hand, some people are just sensitive to any type of soy at all, in which case they should not consume it (and they can easily find fat and protein sources from other plant foods). I personally find that tofu can be harder to digest, so I don't use it a lot in my recipes and cooking, but for this quiche, tofu is the best plant-based substitute for eggs as far as texture goes. But if you wanted to make this without tofu, you might be apple to use mashed potatoes, although I have not tried this. Thanks for the comment. 🙂
Soy protein isolate is not organic and may not be non-GMO. It is found in the Kite Hill plant-based almond milk, and has a good amount of protein and fat, of course, but I stopped using it when I found out soy isolate is so processed.
it does work beautfully with chickpea flour either store bought or grinded in high power blender, the texture is a little firmer but you can play with that , if you want a more egglike texture you can make it like burmese tofu
Could I divide the recipe in half and use only one package of tofu? I am only one person.
I think so; you'd need to bake it in a small pan though. Maybe a loaf pan? 🙂
Hi Cathy. This recipe is great! The first time I made it per your recipe. This morning I halved it, so used 1 block of Mori-Nu. I didn’t have a smaller pan that I could trust with this, so I used my regular springform pan. Although the quiche was, of course, thinner it turned out well. I didn’t have asparagus so I thinly sliced red onion as a topper. Thank you for your wonderful recipes!
Oh good to know! Glad you forged ahead! 😉
Cathy, THANK YOU, THANK YOU…I made this exactly like your recipe it is delicious!!! Millie B
Hi Millie! 🙂 Oh yay! So glad you liked this! Thanks for the comment!