Mushroom & Sweet Pepper Quiche

Recipe by Erik H

From Vegetarian Times

Top Review by vegwifeyshan

This is pretty good for an egg-less quiche. We made some changes to accommodate our tastes: We used 1/2 green bell pepper, and 1/2 red, since we think red tastes "sweeter", used cremini mushrooms (or baby portabellas), since we've found button mushrooms don't have much flavor, and we sprinkled colby/jack/cheddar cheese on top after we had tried a piece, since we wanted more flavor. I put the recipe in the hands of my non-cooking hubby, and it was easy for him to make. Thanks for posting this recipe!

Ingredients Nutrition


  1. Heat oil in a medium sized skillet & saute vegetables & garlic till limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast & salt. Pre-heat oven to 350°F Spread tofu mixture evenly into a 9 1/2" or 10" quiche pan. Bake for 30 to 40 minutes, till the edges start to brown. Garnish with tomatoes.

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