Vegetable Quiche - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Whip up a quick batch of this crust-less quiche for your next breakfast meeting or brunch. Your friends will thank you for bringing a gluten-free, vegetarian option that tastes this good.


  • 2 Tbsp. olive oil, divided
  • 1 small onion, diced
  • 2 cups mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 red pepper, diced
  • 2 cups kale leaves, shredded
  • 2 large eggs
  • ½ cup silken tofu
  • 1 cup skim milk
  • ¼ tsp. salt
  • Fresh ground pepper, to taste


  1. Preheat oven to 375º F. Grease a 9-inch pie dish with half of olive oil.
  2. Heat remaining oil in a large saute pan. Add the onions and cook until translucent.
  3. Add mushrooms and cook until they have released their liquid and it has evaporated.
  4. Add garlic and red pepper. Cook until garlic is soft. Stir in kale and remove from heat.
  5. Separately, whisk eggs until light and fluffy. Whisk in the tofu, milk, salt and pepper.
  6. Spread the vegetables in the baking dish and top with egg mixture.
  7. Bake 30-35 minutes, until edges are beginning to crisp and center is nearly firm.
Nutritional analysis per serving: Calories 110; Total Fat 7g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 63mg (22% DV); Sodium 145mg (6% DV); Total Carbohydrate 7g (3% DV); Dietary Fiber 1g (4% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 6% DV; Calcium 8% DV; Iron 6% DV; Potassium 6% DV; Vitamin C 40% DV; Vitamin K 35% DV; Biotin 25% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796