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.
