In late fall and through winter I tend to alternate between indulgent holiday brunches and hearty dinners, with the days in between filled with snacks and an occasional smoothie. When I’m in that seasonal mode, I like to develop satisfying brunch recipes. Recently I posted a recipe for Glazed Cranberry Orange Scones, and to counterbalance that sweetness I created this savory Crustless Bacon Brussels Quiche.

Quiche was a comfort-food staple in my childhood home. My mom made various versions depending on everyone’s mood — broccoli and cheese was always a favorite. I wanted to give that nostalgic idea a fresh twist by using roasted Brussels sprouts and tempeh bacon, and the result was a hit.

This quiche is crustless partly out of convenience — I didn’t feel like making or buying a crust. The base is made from chickpea (garbanzo) flour, which delivers a good dose of plant-based protein and fiber and sets up with a pleasantly firm, egg-like texture. The mix-ins are flexible; for this version I chose roasted Brussels, homemade tempeh bacon, and vegan cheddar shreds. A tempeh bacon, tomato and spinach combination would also be excellent.

Black Indian salt (kala namak) contributes a subtle eggy note and can be found in many Indian markets or online. If you can’t find vegan cheddar shreds, feel free to omit them — the quiche will still be flavorful. You can always adjust salt to taste if you skip the cheese.

Before the recipe, a quick note: I’ll be sharing a gift guide later this week with DIY treats, book picks, and products from small vegan companies, plus a giveaway. Sign up for the newsletter to stay updated.

1 year: Cranberry Cointreau Ice Cream // 2 years: Butternut Bisque with Grilled Cheese Dippers // 3 years: Apple Pie on the Rocks // 4 years: Pecan Persimmon Oatmeal // 5 years: Orange Chocolate Thumbprint Cookies

Yield: 4

Crustless Bacon Brussels Quiche

Savory, filling and delicious, this Crustless Bacon Brussels Quiche is easy to make and perfect for brunch or dinner.

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Ingredients

• 6 ounces tempeh bacon, either store-bought or homemade
• 1 tablespoon high-heat cooking oil
• 1 1/2 cups quartered Brussels sprouts, outer leaves removed
• 1 cup diced yellow onion
• Salt and pepper, to taste
• 1 cup garbanzo (chickpea) flour
• 1/3 cup nutritional yeast
• 1 tablespoon cornstarch
• 1 1/2 teaspoons black Indian salt (kala namak)
• 1/8 teaspoon black pepper
• 2 cups vegetable broth
• 1/2 cup vegan cheddar shreds (optional)
• 1 tablespoon chopped green onions, for garnish

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Arrange the tempeh bacon on one half of the sheet.
2. In a medium bowl, toss the oil, quartered Brussels sprouts, diced onion, and a pinch of salt and pepper until everything is evenly coated. Spread this mixture on the other half of the baking sheet and roast for about 10 minutes, until the Brussels begin to brown.
3. In a large bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, black Indian salt, and black pepper. Gradually whisk in the vegetable broth until the mixture is smooth and free of lumps. Lightly oil a 9-inch pie pan.
4. When the Brussels and tempeh bacon are roasted, break the tempeh into bite-sized pieces and reserve a few for topping. Add the roasted Brussels, tempeh pieces, onions, and optional cheddar shreds to the chickpea batter and stir to combine. Taste and add more salt if needed.
5. Pour the mixture into the prepared pie pan and arrange the reserved tempeh pieces on top.
6. Reduce the oven temperature to 350°F and bake the quiche for 40–42 minutes, until the edges are lightly browned and the center is set (it should not jiggle when gently shaken). Cool on a rack for 10 minutes, garnish with chopped green onions, then slice and serve.

Nutrition Information:

Yield:

6

Amount Per Serving:
Calories: 361Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 46gFiber: 8gSugar: 6gProtein: 20g

Did you make this recipe?

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Other great flavor combos for the Crustless Bacon Brussels Quiche:

• Tempeh bacon, chopped tomatoes, and spinach, finished with avocado
• Broccoli and cheddar
• Roasted butternut squash with sage and vegan feta