Vegan Crustless Quiche Recipe

Crustless Quiche
Gail Shotlander / Getty Images
Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 8 to 10 servings

This vegan quiche is particularly wonderful in the summertime when asparagus is in season and grilling always sounds like a good idea. Feel free to use this recipe all throughout the year, though, and substitute whatever fresh veggies you have on hand!


  • For the Grilled Asparagus:
  • 1/2 pound fresh asparagus
  • Olive oil (for brushing)
  • Salt and pepper (to taste)
  • For the Quiche:
  • 8 ounces block-style dairy-free cheese of your choice (crumbled)
  • 2 12.3-ounce packages firm silken tofu (drained)
  • 1/2 cup plain soy milk or almond milk
  • 1/4 cup nutritional yeast
  • 3 tablespoons finely ground cashews
  • 3 tablespoons cornstarch
  • 3 tablespoons dairy-free cream cheese (such as Tofutti)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric

Steps to Make It

  1. Grill the asparagus. Heat the grill to high heat. Brush the asparagus spears with olive oil. Lightly salt and pepper, and grill for about 5 minutes, or until just lightly browned and still crisp. Remove from the grill, cut into pieces and set aside.

  2. Preheat the oven to 350 F. Lightly oil a 9" pie plate and set aside.

  3. Prepare the quiche. Sprinkle about 1/2 of the crumbled dairy-free cheese in the bottom of the pie plate. Spread the asparagus on top of the crumbled dairy-free cheese. Set aside. In a blender, process the tofu, soy milk, nutritional yeast, ground cashews, cornstarch, dairy-free cream cheese, salt, freshly ground pepper, garlic powder, onion powder, and turmeric until smooth. Stir in the remaining crumble dairy-free cheese using a wooden spoon. Pour the mixture into the prepared pie plate.

  4. Bake for 35 to 40 minutes until golden brown, or until a toothpick inserted into the center emerges clean. Serve warm or cold.