1

ABOUT THE RECIPE:

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful 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
Gluten-free

2

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 nondairy milk
2 teaspoons gluten-free tamari
2 teaspoons extra-virgin olive oil
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika
11/2 cups diced sweet onion
1 cup seeded and sliced sweet mini peppers
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

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Generously coat a 9 to 10- inch round quiche dish or cake pan with vegan buttery spread. Put the tofu, nondairy 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.

4

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 35 minutes, or until the quiche is set and starts to crack (see note).

5

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). Serve warm with a crisp salad on the side, or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.

6

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.

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.

Ingredients

Directions

1

ABOUT THE RECIPE:

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful 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
Gluten-free

2

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 nondairy milk
2 teaspoons gluten-free tamari
2 teaspoons extra-virgin olive oil
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika
11/2 cups diced sweet onion
1 cup seeded and sliced sweet mini peppers
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

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Generously coat a 9 to 10- inch round quiche dish or cake pan with vegan buttery spread. Put the tofu, nondairy 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.

4

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 35 minutes, or until the quiche is set and starts to crack (see note).

5

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). Serve warm with a crisp salad on the side, or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.

6

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.

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.

Spinach, Onion and Red Pepper Crustless Quiche
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