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Fantastic Simple Crustless Tofu Quiche

What you need: 

Quiche base:
1 1/2 teaspoons arrowroot
1/4 cup nondairy milk (I use soy)
1 pound extra firm tofu
1 (12 ounce) package silken tofu
2 tablespoons nutritional yeast
1 tablespoon tahini
1 teaspoon turmeric
1 teaspoon onion powder Veggies:
2 heads broccoli, sliced into florets
1 1/2 cups mushrooms, sliced
1 large leek, sliced
1 (14 ounce) can artichoke hearts, quartered
2 cloves garlic, grated
1 large handful green onions, sliced

What you do: 

1. Preheat oven to 375 degrees F. Mix arrowroot and nondairy milk, then puree all quiche base ingredients together. Set aside.
2. Lightly oil a frying pan and fry all veggies until tender, fold into pureed tofu quiche base, and pour into a glass pie plate.
3. Bake for 30-40 minutes, or until nicely tanned on top. Let cool for a bit and enjoy!
Source of recipe: This recipe is an adaptation of mini crustless tofu quiches at

Preparation Time: 
15 mins
Cooking Time: 
Recipe Category: 


I've made this with many variations... having some silken tofu is better than all firm. Thanks for the idea! Next I want to try it with eggplant. This is the perfect gluten free vegan potluck plate!


i just made this quiche and i have one major problem with it. I CANT STOP EATING IT!!!! this is so super yummy and delicious. i used to love quiche back in my non vegan days. this tastes exactly how i remember quiche tasting. i didn't have tahini so i left that out,i used half of a huge yellow onion instead of the leek and green onion, i added a green pepper, i added some fallow your heart vegan cheddar and a little bit of vegan margarine.


it felt like a lot of tofu to eat in one sitting.

You can also make this recipe in muffin tins and take cold to work during the week as a little protein snack ;)b That is, if you don't mind cold quiche (I prefer it cold so I do this often).


MOst delicious Quiche ever, i made it yesterday...My husband loved it. He want me to make MOREEEEEE. Defently a plus  :D


This makes one huge dish! I took a bit of a risk by making it for the first time to serve it to my non-vegan parents. Even my dad, who usually has something to say, spontaneously said he thought it was 'very nice'. Blow me down! It was pretty tasty I have to admit. I don't think I would make it frequently though just because it felt like a lot of tofu to eat in one sitting.

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