Vegan Mediterranean Skillet Quiches

4.9 from 10 reviews

Crust-less quiches baked in a skillet, packed with cherry tomatoes, zucchini and red bell peppers. Fluffy and moist, these quiches are also great for breakfast!



Quiche batter

  • 21 ounces silken tofu, drained
  • 1 and 1/2 cup chickpea flour (also called besan)
  • 1 cup water
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 2 tsp oregano
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/4 tsp red pepper flakes (optional)


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 medium zucchini, diced
  • 8-10 cherry tomatoes, halved
  • salt, pepper
  • fresh basil for topping


  1. Preheat oven to 350°F.
  2. Add all the quiche batter ingredients to the bowl of a food processor. Process for 7-10 seconds until well combined. Transfer the mixture to a large bowl and set aside while you prepare the vegetables.
  3. Heat one tablespoon of oil in a large skillet over medium heat. Once hot, add the onion and garlic. Cook for about 5 minutes, stirring occasionally until soft. Add the red bell pepper and zucchini and continue to cook for 5-7 minutes until the vegetables are cooked.
  4. Season with salt and pepper and add the cherry tomatoes, cook for another 2 minutes.
  5. Remove from heat, reserve 1/4 of the vegetables for topping and transfer the rest to the quiche batter.
  6. Grease three 6.5-inch cast iron skillets (or use one larger). Divide the batter into the skillets, and top with the remaining vegetables.
  7. Bake for 25-30 minutes, and turn on the broiler for the last 5 minutes. Let cool 5-7 minutes before serving. Top with fresh basil and/or more red pepper flakes.
  8. Leftovers will keep in the fridge for up to 3 days. To reheat, cover with aluminium foil and warm in a 325°F preheated oven for about 25 minutes.