Vegan crustless quiche packed with spinach and plant based bacon is a perfect brunch or make-ahead breakfast!
What I love about recipes like this is that they're so versatile! Feel free to mix and match veggies, proteins, and non-dairy cheeses to build the vegan crustless quiche of your DREAMS!
A crustless quiche is a little bit different from a frittata. To make a frittata, you start by cooking the egg mixture on the stovetop, then move the pan to the oven to finish.
When you're making a quiche with no crust, though, you only need to bake, so there's less active cooking time!
This recipe does have a quick saute to cook the spinach and vegan bacon. If you don't want to do any stovetop cooking, just substitute those with fillings that don't need to be pre-cooked. See the Tips section below for more info on how to do that.
Ingredients and substitutions
- olive oil - You use the oil to saute the vegan bacon and spinach. Feel free to use nonstick spray, if you prefer.
- plant-based bacon - This adds lots of protein and a smoky flavor that's so lovely in this vegan crustless quiche!
- fresh spinach - You can use a cup of frozen spinach, thawed, instead of fresh, if needed.
- Just Egg - This is the base for your vegan quiche. You can use an equivalent amount of other, similar vegan egg replacers, like Acremade. See tips below on how to choose a good one!
- unsweetened soy milk - You can use any unsweetened plant milk that you like. This adds a little bit of lightness to the crustless vegan quiche and bulks it out without needing more Just Egg/egg replacer.
- salt, garlic powder, onion powder, and crushed red pepper - These bring so much flavor to the quiche! Feel free to omit the crushed red pepper, if you don't want any heat.
- vegan mozzarella shreds - Cheese and quiche go hand-in-hand. You can use your favorite variety of non-dairy cheese shreds instead of mozzarella, if you like!
- chopped green onion - Green onion adds a little crunch and umami to the finished dish.
- tomato slices - I love the look of tomato slices on a quiche, and they add some great umami flavor, too!
How to make vegan quiche with no crust
To make this crustless vegan quiche, start with a quick saute to cook the spinach and vegan bacon. You want the bacon crispy and the spinach wilted before you add it to the rest of the quiche ingredients.
Then, combine the vegan egg replacer, soy milk, salt, and spices in a medium bowl. Whisk those together until everything is well combined and the mixture starts to have bubbles in it. The bubbles mean you've whisked air into the mixture, so you'll have the fluffiest quiche.
Now, you're ready to stir in the fillings! Add the spinach mixture from the frying pan along with the vegan mozzarella and green onions. Mix this well, then transfer to a greased 8x8-inch baking pan or similar-sized, round baking pan.
Top the quiche with tomato slices, and bake at 375° F for 40-50 minutes, until the quiche is browned around the edges.
Let it cool for 10 minutes before slicing to finish setting up.
- When choosing an egg replacer for this recipe, make sure that it's intended for use in scrambles. Some are just for baked goods.
- Make sure you like the egg replacer that you're using! There are some bad ones out there, and they'll ruin your quiche!
- Feel free to mix and match fillings! Ideally, you want about one to one and a half cups of fillings. This can be a mix of veggies and plant-based protein or all of one or the other.
Serving and storage directions
To serve, use a spatula to slice a square of the crustless quiche. I like to serve this with a simple green salad and some toast or breakfast potatoes on the side.
Leftover crustless quiche will keep for three to four days in the fridge.
I haven't tested freezing the cooked quiche, but you can assemble it and freeze before baking. Let it thaw overnight in the fridge or for a few hours on the kitchen counter before baking as directed.
Frequently asked questions
In a lot of my quiche recipes, I use tofu as the egg replacer. Tofu works great! This quiche recipe uses a bottle of Just Egg.
You can use other brands of bottled egg replacer, as well. Just make sure that they're intended for a scramble. Some vegan egg replacers are intended just for use in baked goods and won't work as a scramble.
This crustless vegan quiche is naturally gluten-free!
Yes! Just use a 9x12-inch baking pan, and bake as directed in the recipe card.
More vegan quiche recipes
Vegan Crustless Quiche with Spinach and Bacon
- 8x8-inch baking pan - or similar-sized, round baking pan
- nonstick frying pan - optional, use more oil if your pan isn't nonstick.
For the filling
- 1 teaspoon olive oil
- ½ cup chopped plant-based bacon
- 3 cups fresh spinach loosely packed
For the crustless quiche
- 12 ounce bottle of Just Egg or other, similar bottled vegan egg replacer
- ¼ cup unsweetened soy milk or your favorite unsweetened plant-based milk. Just make sure it's unsweetened! You don't want a sweet quiche.
- pinch of salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- a pinch of crushed red pepper optional, or more to taste
- ½ cup vegan mozzarella shreds or your favorite variety of non-dairy cheese shreds
- 2 tablespoons chopped green onion
- tomato slices for topping
- Preheat the oven to 375° F and grease an 8x8-inch baking pan.
- Heat the oil in a nonstick skillet on medium-high heat. Add the bacon, and cook until it starts to get crispy. Add the spinach and cook until it wilts.
- Add the Just Egg, soy milk, salt, garlic, onion, and crushed red pepper to a medium bowl, and whisk until well combined and the mixture starts to have bubbles in it. The bubbles mean you've whisked air into the mixture, so you'll have the fluffiest quiche.
- Fold in the spinach mixture, vegan mozzarella, and green onion.
- Transfer the mixture to your greased baking pan, and top with the tomato slices. Bake for 40-50 minutes, until the quiche is browned around the edges. Let it cool for 10 minutes before slicing.