Vegan Crustless Quiche Recipe
A crustless vegan quiche, free of dairy and eggs, features tofu, plant-based cheese, and grilled asparagus.
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Instructions
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Preheat the oven to 350°F.
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Heat a grill to high. Brush asparagus with olive oil, salt, and pepper; grill for 5 minutes until lightly browned and crisp. Remove, cut into pieces, and set aside.
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Lightly oil a 9-inch pie plate. Sprinkle half of the crumbled plant-based cheese into the bottom, then layer the grilled asparagus on top.
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In a blender, combine tofu, soy milk, nutritional yeast, ground cashews, cornstarch, plant-based cream cheese, salt, pepper, garlic powder, onion powder, and turmeric; process until smooth.
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Stir in the remaining plant-based cheese. Pour the mixture into the prepared pie plate.
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Bake for 35 to 40 minutes until golden brown and a toothpick inserted into the center emerges clean. Serve warm or cold.