Egg-Free Zucchini Quiche

We’re taking meal-prep to the max with our easy Eggless Zucchini Quiche. It’s the perfect vegetable-based start to any day. Just mix, bake, slice and go! 


12.3 ounces extra-firm tofu, patted dry

2 Tbsp nutritional yeast

3 Tbsp hummus

2 medium Zucchini, peeled and shredded

½ cup sun dried tomatoes (not in oil), chopped

1 small Onion, diced

1 garlic clove, chopped

Small handful Fresh Parsley, chopped

1 large tomato, sliced (4-7 slices)

½ tsp Salt

Nutritional Yeast for top

To Start

Preheat oven to 375°

Add drained tofu, nutritional yeast and hummus to food processor.

Shred zucchini using a cheese grater (medium holes).

Add chopped onion, shredded zucchini, sun dried tomatoes, parsley and salt to tofu mixture.

Mix until combined.

Spray a pie pan with cooking spray.

Pour mixture into pie pan.  Lay sliced tomatoes on top. Top with nutritional yeast.

Bake for 35-40 minutes.

Serves: 6

RD Tip

Pair with a garden salad or fruit for a little extra energy.  Leftover vegetables such as cooked broccoli, spinach or mushrooms would make a nice addition. Let us know if you experiment! 

Nick VanMeter