We are fans of quiches. And growing up we loved spinach quiche. In fact our mom would make that recipe frequently in our household, but she would make a crustless one for us. We loved the crust, but we also loved crustless quiche. Today we have a new favorite crustless and eggless quiche recipe. We hope you enjoy it as much as we did.

Vegan roasted squash mushroom arugula crustless quiche.

We’ve made something similar to this a few years ago and loved it.

This is quiche is savory with a touch of sweetness from the hint of cinnamon mixed with the roasted squash. The squash we used in this recipe was a blue hubbard squash. But we feel really any winter squash would work like acorn, butternut, and kabocha.

We felt this quiche had so many amazing flavors going on that a crust was not really needed. But if you want an amazing crust you could make this almond based crust (which is a favorite of ours)!

We were lazy in making a crust wanted a crustless quiche. Blame Lori 😉  Even without the yummy crust it still tasted delicious!

This quiche makes a quick, healthy breakfast, lunch or dinner option. Or eat at all  three meals. That would work too.

You probably could also use any veggie you like in this quiche if you aren’t fans of mushrooms and arugula.  Though the mix of mushrooms with arugula add a nice flavor and savory-ness to the squash and coconut milk. And if you can’t use coconut milk we suggest using hemp milk or almond milk.

Cinnamon and allspice go perfectly with the roasted squash.

The arrowroot is our ‘egg’ replacer in this quiche to make it vegan.

Over the years we have found that arrowroot does well for replacing eggs in quiches. Since we are not huge fans of tofu, starches are our go-to.

Dairy-free roasted squash quiche.

roasted squash mushroom arugula crustless quiche

Healthy dairy-free vegan roasted squash savory mushroom quiche.

Scale 1x2x3x

Ingredients

• 2 cups roasted squash, cubbed
• 1/2 cup chopped mushrooms
• 2 handfuls of fresh arugula
• 1/2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 cup coconut milk
• 1/4 cup arrowroot

Instructions

1. First roast up squash in 350 degree oven for about 35 minutes. Chop squash and coat with coconut oil.
2. Once squash is done place roasted squash in a large bowl.
3. Saute mushrooms if desired. Then place in bowl with squash.
4. Add in arugula, allspice, and cinnamon. Stir.
5. Next add in coconut milk and arrowroot.
6. Continue to stir.
7. Lightly oil a pie pan.
8. Pour quiche mixture in pan.
9. Bake 350 for 35-45 minutes. Or to firm to touch.
10. Slice and enjoy!

Enjoy with coffee or wine? Both sound perfect! But not together of course 😉

Twins question: Do you like quiches? What quiche did you grow up eating? Crust or crustless?

be passionate and fit

#bepureleyyou

xoxo

L&M