Vegan Crustless Quiche Recipe

Crustless Quiche
Gail Shotlander / Getty Images
Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
153 Calories
9g Fat
12g Carbs
9g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 153
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 431mg 19%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 9g
Vitamin C 2mg 9%
Calcium 210mg 16%
Iron 1mg 7%
Potassium 270mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

For the Grilled Asparagus:

  • 1/2 pound asparagus

  • Olive oil, for brushing

  • Salt, to taste

  • Freshly ground black 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 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 black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon ground 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.