Smoky Tempeh Vegan Crustless Quiche with Eggplant Crust

Looking for a delicious vegan quiche recipe that’s both eggless and dairy-free? This crustless vegan quiche uses thick slices of eggplant to encase the filling, making it a lighter and healthier alternative to traditional quiche. Despite being free of eggs and dairy, it doesn’t compromise on texture or flavour.

A touch of kala namak, or Indian black salt, adds an authentic ‘eggy’ aroma to the tofu-based cream, creating a convincingly delicious quiche that’s both filling and satisfying. Perfect for any meal, this vegan quiche is sure to impress.

The recipe is a low-carb vegan quiche take from my previous version with a potato crust, with a few tweaks. If you prefer, you can use thinly sliced potatoes instead of eggplant, or substitute with a regular crust, like our oil-based shortcrust pastry which works perfectly here.

This quiche is lovely for weekend brunches or late lunches and ideal for packed lunches too.

Thick slices of roasted eggplant make an interesting crust that holds and wraps the creamy centre while giving this crustless quiche a beautiful presentation.

How to make Vegan Crustless Quiche with Smoky Tempeh and Eggplant Crust

Although this might look rather elaborate, the process is actually simple and requires little prep work. The aubergine (eggplant) is sliced along the length, then brushed with oil and roasted for about 20 minutes until half cooked.

Once half-baked, arrange the eggplant in a 20-cm / 8-inch baking pan. One eggplant of about 450 grams (1 pound / 16 oz) is enough to line the pan in a single layer. If you want a thicker sturdier crust, use two eggplants and arrange them in double layers.

While the eggplant is baking, you can prepare and pan-fry the tempeh. I love making my own tempeh at home as it’s a simple and rewarding process. You can use any store-bought tempeh or substitute with tofu.

Ingredient Notes and Substitutions

For the creamy sauce, use a firm silken tofu like Morinu Extra Firm. I always keep a few packs of these shelf-stable tofu in the pantry. They come in handy sometimes since they don’t require any refrigeration.

Because of its soft delicate texture, silken tofu doesn’t lend itself to all kinds of preparation. In this quiche however, it delivers the perfect consistency and a creamy mouthfeel. You can use regular tofu if you can’t find silken tofu. The texture might turn out slightly grainier but still delicious.

If you don’t have a blender, mash the tofu to a puree consistency with a fork or whisk, then mix in the chickpea flour, nutritional yeast and kala namak (Indian black salt).

Tips for the Best Texture

Once the creamy sauce base is ready, add in the fried tempeh, mushrooms, greens and herbs.

If you prefer, sauté the mushrooms beforehand to remove excess moisture. This helps reduce the overall baking time once the quiche is assembled. For a simpler version, I have incorporated the mushrooms uncooked and extended the baking time to allow the liquid to evaporate.

I’ve used arugula (roquette), but you can omit it or substitute with spinach.

Mix everything together, then pour the filling over the eggplant and spread evenly. You can top with some melty vegan cheese, though I’ve left this out. Sprinkle with some dried thyme and tuck in some basil leaves if you like.

Bake for 30 minutes covered with foil, then another 30 to 35 minutes uncovered, or until the quiche is set. The centre should not be runny. If it is, let the quiche bake for a little longer.

Once out of the oven, let the quiche cool before slicing. You will get a much cleaner slices once cooled.

Serving and Storage

This vegan quiche is crispy around the edges and creamy in the centre. Delicious.

Leftovers reheat well and make excellent packed lunches. It can also be enjoyed cold with a side salad.

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