Spinach, Onion & Red Pepper Crustless Quiche

Not just another boring quiche….this one will elevate your tastebuds to new heights! First, it’s crustless, which is brilliant. Then, the combo of vegetables and seasonings is perfect; a little sweet, savory, umami and creamy. The Jazzy Vegetarian knocked this one out of the park!

Original recipe by Laura Theodore

Serves 6.


  • 1 tsp. vegan buttery spread, for coating dish
  • 1 block (14 – 16 oz.) extra firm tofu, drained (see note)
  • 3 Tbls. unsweetened non-dairy milk
  • 2 tsp. gluten free tamari
  • 2 tsp. extra virgin olive oil
  • 1 tsp. ground turmeric
  • 1/4 tsp. smoked paprika
  • 1- 1/2 cups diced sweet onion
  • 1 cup seeded ans sliced sweet mini peppers
  • 1/4 cup shredded vegan cheese (see note)
  • 1/4 cup mince fresh flat leaf parsley
  • 4 cups lightly packed baby spinach
  • 1/4 tsp. sweet paprika


  1. Preheat oven to 350 degrees.
  2. Generously coat a 9 – 10 inch round quiche dish or cake pan with vegan buttery spread.
  3. Put the tofu, non-dairy 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, and sprinkle the top with the sweet paprika.
  5. Bake for 30-35 minutes, or until the quiche is set and starts to crack (see note).
  6. Put the dish 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).
  7. 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.

Chef’s Note: Depending on the type of vegan cheese 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 sertain to purchase certified gluten free tofu and vegan cheese, available in most supermarkets.

4 replies
  1. Kalli hoben
    Kalli hoben says:

    Wow, looks delicious! Being vegan has definitely changed my Life. My husbands health has drastically improved, cholesterol went from 233 down to 160. I am far more conscious of the retailers I use and the products I buy!

  2. Yuchong May
    Yuchong May says:

    Plant-based has changed my health. I had diabetes which has caused me to go into a coma and when I woke I was paralyzed and blind. I was told I would never see or walk again but after being determined to be able to do both, I received many surgeries and therapy. After I was able to do both I received another bad news that I had end-stage kidney disease and had to be on dialysis. I had to do dialysis for 9 years before I received a new kidney which was Dec. 19, 2018. But going back 3 years I decided while on dialysis that I wanted to make some changes. At the time I was following a renal diet but I still ate really bad. I decided to go plant-based/vegan. My lab numbers were close to perfect which is why I was able to get on the kidney donor list. So I continue on this journey eating healthy. My husband also went to plant-based/vegan with me so it has improved his health.

  3. Susan Akduman
    Susan Akduman says:

    Eating a whole food plant based diet has helped me have more energy, lose weight, lower by blood pressure and I no longer have sore knees and joints. It has affected every aspect of my life for the better. Once you eat this way there is no going back to a SAD diet.

  4. Alison Mann
    Alison Mann says:

    Being WFPB has changed my life. I’ve been an ethical vegan for 6 years and WFPB for almost 1.5 years and it has reversed high blood pressure, pre-diabetes, higher cholesterol, and I lost and kept off 40 pounds. My hair, nails and skin all look better as well.


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