Recipe: Crustless Vegan Tofu Spinach Quiche

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

Crustless Tofu Spinach Quiche

Ingredients:

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

Directions:

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.

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.