Recipe: Crustless Vegan Tofu Spinach Quiche

homemade tofu spinach quiche

This post contains affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy

stars against a blue background

I have been making this a long time, and it’s one of my daughter’s favorite recipes! I used to make quiche with crust before I ditched the unhealthy ingredients, but this is fine without it! I seriously do not miss the crust.

This recipe is also very adaptable, too. I have made versions with mushrooms, broccoli, veggie sausage at times. My old stand-by is this spinach one with soy bac’n bits. The bac’n bits do have some oil, so if you want 100% oil-free, just leave those out.

You can make this as one traditional pie shape, or make mini quiches! (Instructions in recipe). The mini quiches freeze really well, too.

I usually make a quadruple batch of this, as it’s very popular at my house and disappears fast!

Recipe heavily adpated from a 2013 Spark People Recipe for Vegan Quiche Lorraine

nutritional yeast in mason jar
tofu spinach quiche with slice out

Crustless Tofu Spinach Quiche


1 large onion, chopped (can use food processor)

2 cloves garlic, chopped

1 (14-16 oz.) package firm to extra firm tofu (NOT Silken)

1/2 cup frozen chopped spinach, thawed and squeezed dry, or 2 cups fresh, rinsed & steamed (add more or less depending on how much you like spinach)

1/4 c soy bac’n bits (optional)

1/3 c nutritional yeast flakes

2 TB flour (any kind, I use whole wheat pastry or white wheat)

1 TB cornstarch

1 tsp baking powder

1 tsp salt (use half this amount if using the bac’n bits, taste and add more if needed. I’ve noticed bac’n bits can vary quite a bit in saltiness)

1/8 tsp black pepper


Saute’ onions and garlic (I use water or broth for this), until soft.

Process tofu and onion mixture together in food processor until very smooth.

Add nutritional yeast, flour, cornstarch, baking powder, salt and pepper and process until well incorporated.

Stir in spinach and bac’n bits. (If you process the spinach, it turns very green!) Tip: Since I usually quadruple this, I use a secondary large bowl to stir in the spinach and bac’n bits, and process the other ingredients in batches.

For 1 large quiche: Scoop mixture into a glass pie dish. Smooth out the top. I use a pastry spatula. Bake at 350 degrees for 30-45 minutes, until slightly puffed.

tofu spinach quiche one slice missing

For mini quiches: I’ve tried many ways to do this over the years. This is by far the easiest: I use a cookie scoop and place these mounds on a cookie sheet lined with a non-stick liner. Using slightly damp hands, I flatten them to the thickness I want. Bake these mini ones for about 20 minutes. These freeze really well, too. I make these in large batches and my daughter can just grab some from the freezer and microwave. She likes to do this for breakfast with an English Muffin and/or Veggie Sausage.

The quiche will continue to firm up as it cools, but is totally fine to eat after it sits for about 10 minutes out of the oven. Leftovers even taste good cold!

Cost: It costs me about $1.50 to make 1 large quiche. You can see some of the strategies I use to achieve this economical price HERE.

Enjoy! 🙂

For Nutritional Yeast: I either buy Nutritional Yeast in the bulk bins at Safeway or Whole Foods, or I often order this Nutritional Yeast by the pound on Amazon.


7 thoughts on “Recipe: Crustless Vegan Tofu Spinach Quiche

  1. Love this recipe! Mine didn’t turn out as firm as yours by a long shot, thought. Wondering if I undercooked, or if the firm tofu wasn’t firm enough. I didn’t really press it well before processing. Did you make sure to press yours beforehand?

    1. Hi Rachel! I find this works best with extra firm tofu, and it firms up ALOT after it cools. You could also try adding a bit more flour and/or cornstarch to it, or increasing the cooking time. 🙂

  2. I made this for lunch today, replacing the bac’n bits with 8 oz of mushrooms and 5 oz of sliced grape tomatoes. I did not use a food processor, rather I just combined everything really good. This was amazing with sooooo much flavor, definitely a keeper.

  3. I made this again this morning and pressed the tofu by accident and had to add water back to it. Next time I will just rinse the tofu and throw it in whole, that seems to work the best. Again Amy thank you so much for this awesome recipe 😊☺️

Leave a Reply

Your email address will not be published. Required fields are marked *

The Penny Pantry

The Penny Pantry