Crust-Less Quiche


Prep time
25 minutes
Cooking time
40 minutes
Total time
1 hour, 5 minutes



I grew up hating quiche. I never liked the crust, and really didn't like the flavor. But when I discovered the idea for a crust-less quiche, I was willing try it. The results were amazing! It's my husband's all-time favorite way to eat greens from the garden now! If you are in a hurry, you can leave out the fresh onion, garlic, and mushrooms, and it will still taste great (but if you have time, it's more than worth the trouble to add the veggies in--the flavor they add is amazing!). Happy Cooking!


1 lb
tofu (water packed firm works best)
onion (chopped, optional)
6 oz
mushrooms (sliced or chopped, optional)
2 clv
garlic (minced, optional)
6 c
chopped raw baby kale (or spinach, chard, or your favorite raw greens)
2 t
onion powder
1 t
garlic powder
2 t
Country Style Seasoning (see recipe in Miscellaneous section)
3 T
Nutritional Yeast (optional)
3 T
1 T
lemon juice


If you double the recipe, it fits perfectly in a 3qt pyrex baking dish. 


WASH and chop greens, onion, garlic, and mushrooms (if using).

STEAM together in a steamer basket kettle for about 10-20 minutes, until greens are tender (greens on bottom, onion and garlic on top). If you use spinach, it will take less time to cook!

COMBINE tofu and remaining ingredients in a food processor or blender. (It will be thick so you may need to help it along if you use a blender).

BLEND until smooth.

POUR cooked greens and tofu mixture into bowl and mix together well.

PREHEAT oven to 350F.

SPRAY a pie pan or casserole dish.

POUR batter into pan.

BAKE at 350F for 40 minutes, or until golden and the center is not mushy.

ALLOW to cool for about 10-20 minutes before slicing and serving. 

SERVE hot. It's amazing with fresh salsa or a nice salad with fresh tomatoes!