Crustless Green Quiche

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Resting time 15 mins
Total Time 1 hr 5 mins
Course Bowls, Breakfast, Main Course
Cuisine French
Servings 4 servings


  • Stove
  • Oven
  • Food Processor or Blender


  • 10 oz spinach chopped, rinsed and drained
  • 1/2 cup broccoli diced small
  • 1 block firm tofu
  • 1/4 cup soy milk unsweetened, original, NO SODIUM BENZOATE
  • 1 tsp mustard
  • 2 tbsp nutritional yeast optional
  • 1/2 tsp garlic powder
  • 1 tsp parsley dried
  • 1/2 tsp rosemary dried
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp Earth Balance Butter to grease 9 inch pan


  • Preheat oven to 350 degrees.
  • In a medium sauce pan, steam the spinach and broccoli until slightly cooked. Set aside and allow to cool. Drain and press as much moisture out of the spinach.
  • In a blender or food processor, add the tofu crumbles with the rest of the ingredients. Mix until well blended.
  • Stir in the spinach and broccoli and mix by hand.
  • Pour the mixture into a greased (earth balanced butter) 9 inch pan and bake 35-40 minutes or until firm. Allow to cool for 10-15 minutes before serving. The quiche will become firmer as it cools.


This recipe is also wonderful when made in a homemade whole wheat crust.  

My Notes

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