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!Print
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.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you'd like to print this recipe, use the green "Print" button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!