You won't miss eggs when you can have this delicious Crustless Tofu Quiche that's stuffed with veggies. Of late, I've been adding more protein to my dishes to help with the feeling of fullness. Although this recipe has broccoli and sun-dried tomatoes, you can mix it up with other vegetables. Try zucchini or roasted sweet potatoes, baby spinach, roasted sweet potatoes for fun variations.
Although you can use regular tofu, I used Silken tofu brand which is creamier. If you double the recipe you could use one package of each kind. If you use firm or extra firm you don't need to press the tofu. Roasting the vegetables beforehand helps release most of the juices and keep the quiche from being watery. The addition of chickpea flour helps, as well. I would guess that regular all-purpose flour would work, also, but the chickpea flour adds more protein.
Once the vegetables are roasted and the tofu mixture blended in the food processor, you just need to carefully blend all, place in your pie plate and bake.
You could also make these into these cute little muffin size quiches so have on hand for snacks. If you have a muffin pan, spoon a portion of the mixtures into each and fill to the top; they don't puff up much. It's fun and easy to serve or quickly take along for an on the go breakfast or protein-rich snack. Everyone must get excited to have their very own mini crustless quiche!
I love making this recipe because this quiche gives off a warm, comforting aroma when baking in the oven. Perfect for a nice cool late morning, particularly for Christmas brunch! Serve this beautiful, hearty dish at gatherings, for a family Sunday brunch with some berries, toast and tempeh bacon, or with a nice mixed greens side salad as a well-rounded healthy meal.
I'd love to hear your feedback in the comments below for this Crustless Broccoli Sun Dried Tomato Quiche recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking