roasted squash mushroom arugula crustless quiche (vegan)

by purelytwins

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.

vegan squash 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.

savory quiche

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.

squash argula mushroom quiche

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.

roasted squash quiche

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.

Print

roasted squash mushroom arugula crustless quiche

Healthy dairy-free vegan roasted squash savory mushroom quiche.

Scale

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 😉

cuteline3-01

 

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

be passionate and fit

#bepureleyyou

xoxo

L&M

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23 comments

Erica November 19, 2013 - 10:41 am

I’m so intrigued! What a unique recipe! Love squash this time of year- deliciousness!!

Reply
purelytwins November 19, 2013 - 6:09 pm

thanks Erica 🙂

Reply
Kelly @ The Fit Skool November 19, 2013 - 11:58 am

I can’t wait to try this!! Is there an alternative for the arrowroot?

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purelytwins November 19, 2013 - 6:09 pm

Cornstarch would be the next best thing besides eggs.

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Meg @ A Dash of Meg November 19, 2013 - 4:15 pm

girls this is amazing and I HAVE ALL OF THE INGREDIENTS! every single one of the recipes i try of yours is to die for! those waffles today!? WOW! i will make them for my mom and i FOR SURE 🙂 i cannot cannot CANNOT wait to make more of your recipes <3 I LOVE YOU BOTH SO MUCH and hope we can chat soon xoxoxoxo 🙂

love love love YOU

Reply
purelytwins November 19, 2013 - 6:10 pm

wahoo!! yay for waffle love 😉 ‘
we will text you soon! hugs

Reply
Meg @ A Dash of Meg November 19, 2013 - 4:15 pm

p.s. i hope you saw my waffles today 😀

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Amanda - RunToTheFinish November 19, 2013 - 7:33 pm

OMG can’t wait to make this. Ok so coconut milk, I’m guessing the so declious stuff won’t work? it’s like canned milk right?

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purelytwins November 19, 2013 - 8:39 pm

ya we use canned coconut milk.

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GiGi Eats Celebrities November 19, 2013 - 10:40 pm

I AM OBSESSED with the fact that there is no eggs in this dish! 🙂 You are listening to the fact that I can no longer eat them – You two are TOO GOOD TO ME!

Reply
purelytwins November 20, 2013 - 7:19 am

😉

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Laura @ Sprint 2 the Table November 20, 2013 - 12:27 am

I had to go re-read this recipe. I can’t believe there’s no egg! Now I have to try it out of curiosity. 🙂

Reply
purelytwins November 20, 2013 - 7:18 am

😉

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Carolyn November 20, 2013 - 5:57 am

Good morning! Thoughts on switching arrowroot with chia gel? If so how much???

Thank you for a rock star recipe!!!

Reply
purelytwins November 20, 2013 - 7:18 am

not sure if chia gel will work as great, but you can give it a try, maybe 2 tbsp of chia with water.

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Cat November 20, 2013 - 7:47 am

Oh that is amazing it’s so simple! I love mushrooms, I love squash, and I have never made a quiche! No excuses now (other than impatience while it’s in the oven 😉

I used to love cheese and ham quiche’s my mum would make – these could be a nice (non-vegan!) addition yours… now I’m hungry!

Reply
James November 20, 2013 - 9:01 am

I have to be real and say that It does not look that appetizing..However, it sounds like it would be so delicious…will have to definitely try!

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purelytwins November 20, 2013 - 9:29 am

no worries James, everyone is allowed their opinion 😉

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Caitlin November 20, 2013 - 10:48 am

you guysssss…. this looks awesome! thank you for making it vegan!

Reply
purelytwins November 20, 2013 - 1:46 pm

🙂 xoxo

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Cristina November 26, 2013 - 4:57 pm

Hi guys! I was so excited when I saw this recipe, it looks delicious. However, I just tried it today and did not come out well

Reply
purelytwins November 26, 2013 - 7:29 pm

oh no, sorry to hear this. what happened?

Reply
Vimergy » Vegan Arugula, Leek and Sweet Potato Crustless Quiche February 19, 2014 - 9:38 pm

[…] tried a slightly different spin on this recipe using arugula (rocket), leek and sweet potato as my feature vegetables. I also changed up the […]

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