Vegan Crustless Vegetable Quiche Recipes

SIMPLE VEGAN CRUSTLESS QUICHE WITH PEPPERS

Steps:

• Add tofu, soy milk, baking soda, flour and psyllium husks in your food processor. Blend until smooth.
• Place the composition into a large bowl. Add all the rest of ingredients, except bell peppers.
• Grease a 30x30cm tart pan with some oil.
• Add the composition in the pan. Spread it evenly.
• Add sliced bell peppers on top.
• Bake in oven at 375F (180C) for about 50 minutes.

CRUSTLESS VEGETABLE QUICHE

Steps:

• Sautee veggies in oil until tender.
• Remove veggies and allow to cool.
• Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
• Spray glass pie plate with cooking spray.
• Pour half of the egg mixture in pie plate.
• Add the cheese slices.
• Top with remaining egg mixture.
• Bake at 350 degrees for 15-17 minutes.

VEGAN CRUSTLESS VEGETABLE QUICHE

Steps:

• Preheat oven to 350° (180°C).
• Add 3 tablespoons of water to a large frying pan.
• Sauté the onions, mushrooms and celery on medium high until the onions are translucent.
• Add the kale, sun-dried tomatoes and sweet potatoes to the mixture and cook for another 5-10 minutes adding a little water as it cooks to keep the veggies from sticking to the pan.
• Add the remaining ingredients except for the pepper to a blender and blend until smooth.
• Mix the cooked veggies, pepper and blender mixture together in a large mixing bowl.
• Line the edge of a 9 inch springform cheesecake pan with parchment paper or oil lightly.
• Pour mixture into the springform and smooth the top.
• Bake for 55-60 minutes.
• Let cool for 10 minutes before removing the springform ring.