Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone!

Vegan Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone! 

  • Servings: 6
  • Difficulty: Easy
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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

2 Teaspoons Extra-Virgin Olive Oil

1 Teaspoon Ground Turmeric

1/4 Teaspoon Smoked Paprika

1 ½ Cups Diced Sweet Onion

1 Cup Seeded And Sliced Sweet 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


Directions


  1. 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, dairy-free milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for 30 seconds, or until smooth. Transfer the mixture to a large mixing bowl.
  2. 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. Press the mixture down with a spatula to compress it firmly into the pan. Sprinkle the top with the sweet paprika. Bake for 30 to 35 minutes, or until the quiche is set and starts to crack (see note).
  3. 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.
  4. *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.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients


1 2/3 Cups Sliced Cucumber (Peeling Is Optional)

¾ Cup Bite-Sized Grape Tomatoes

¾ Cup Seeded And Sliced Orange Pepper And/Or Red Mini Sweet Peppers

2 Heaping Tablespoons Chopped Fresh Parsley

1 Heaping Tablespoon Thinly Sliced Fresh Basil

DRESSING
1 Tablespoon Extra-Virgin Olive Oil, Plus More To Taste

½ Tablespoon Balsamic Vinegar, Plus More To Taste

¼ Teaspoon Sea Salt

Freshly Ground Black Pepper, To Taste


Directions


  1. Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired.
  3. Pour the dressing over the cucumber mixture and stir to coat. Add the parsley and basil and gently toss to combine.
  4. Let stand 5 to 15 minutes and serve.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!