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 (see note)
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 mini peppers (see note)
3/4 cup shredded vegan cheese (see note)
1/4 cup minced fresh flat leaf parsley
4 cups lightly packed baby spinach
1/4 teaspoon sweet paprika
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat a 9 to 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, until smooth. Transfer the mixture to a large mixing bowl.
Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish. Sprinkle the top with the sweet paprika. Bake for 25 to 40 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 warm with a salad and muffins on the side, if desired. Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free vegan cheese, available in most supermarkets.
Chef's note: I like to use red (and/or orange) sweet mini peppers in this vegan quiche, but any combination of colors is fine.
Chef’s note: Depending upon the type of vegan cheese that you use, you may need to bake the quiche longer, up to 45 or 50 minutes.
Ingredients
Directions
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 (see note)
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 mini peppers (see note)
3/4 cup shredded vegan cheese (see note)
1/4 cup minced fresh flat leaf parsley
4 cups lightly packed baby spinach
1/4 teaspoon sweet paprika
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat a 9 to 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, until smooth. Transfer the mixture to a large mixing bowl.
Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish. Sprinkle the top with the sweet paprika. Bake for 25 to 40 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 warm with a salad and muffins on the side, if desired. Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free vegan cheese, available in most supermarkets.
Chef's note: I like to use red (and/or orange) sweet mini peppers in this vegan quiche, but any combination of colors is fine.
Chef’s note: Depending upon the type of vegan cheese that you use, you may need to bake the quiche longer, up to 45 or 50 minutes.