ABOUT THE RECIPE:
Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful Vegan Spinach, Onion, and Red Pepper Crustless Quiche is so yummy you won’t miss the cream, eggs, or crust. This dish is perfect to serve for breakfast, lunch or light supper, plus it makes a festive holiday brunch entrée to please everyone!
MAKES 6 SERVINGS
Vegan and Gluten-free
INGREDIENTS:
- 1 teaspoon vegan buttery spread, for coating pan
- 1 block (14 to 16 ounces) extra-firm regular tofu, drained
- 3 tablespoons unsweetened dairy-free milk
- 2 teaspoons tamari or coconut aminos
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon ground turmeric
- 1/4 teaspoon smoked paprika
- 1½ cups diced sweet onion
- 1 cup seeded and sliced sweet red and/or orange mini peppers
- 3/4 cup shredded vegan cheese
- 1/4 cup minced fresh flat leaf parsley
- 4 cups lightly packed baby spinach
- 1/4 teaspoon sweet paprika (or more smoked paprika)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat a 9 or 10-inch round quiche dish (or pie pan) with vegan buttery spread. Put the tofu, dairy-free milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for about 30 seconds to 1 minute or until smooth. Transfer the mixture to a large mixing bowl.
Add the onion, peppers, vegan cheese and parsley, to the tofu mixture; gently stir to combine. Fold in the baby spinach. Transfer the tofu mixture to the prepared dish. Sprinkle the top with 1/4 teaspoon sweet (or smoked) paprika. Bake for 35 to 50 minutes, or until the quiche is set and starts to crack (see note).
Put the pan on a wire rack and gently loosen the sides of the quiche, using a kitchen knife. Let cool for 20 minutes before carefully slicing into 6 wedges (quiche will be quite soft while warm), or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold).
Serve with a salad and muffins (or crusty bread) on the side, if desired. Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
Chef’s note: Quiche will be a bit thinner if you are using a round, 10-inch pan.
Chef’s note: Depending upon the type of vegan cheese that you use, and the size of pan that you use, you may need to bake the quiche a bit less or a bit longer!