Real Men Eat Vegan Quiche & Waffled Potatoes

Dinner platter fit for a king!

Well it’s the last day of VeganMoFo19. It’s been so much fun and so inspiring to see everything everyone posted. There is such creativity and amazing work being done. I just love Vegan Month of Food and am so glad it continues on. You can be sure I’ll be participating again next year.

So to conclude VeganMoFo, we are to share something inspired by another VeganMoFo-er. Remember Day 7 where I made Pasta Pizza? Well, the prompt for that day was to make a vegan quiche, but frankly, I have never been successful with that, so I made pizza instead. Alan and I were talking about that and he said, “Oooh, I love quiche! Would you make one?” Honestly, I had no idea Alan liked quiche! So my goal was set…go through the #VeganMoFo19 posts on Instagram and find the perfect quiche to make for Alan.

I landed on Amber Eats Veg Presents: This Vegan Lyfe, who is @ambereatsveg on Instagram. She made a gorgeous Crustless Summer Quiche and posted the recipe on her website (Update 2022, unfortunately Amber lost her entire recipe database and this recipe is no longer available. I do have a crustless Totally Possible Carrot Lox Quiche in my Un-Seafood eCookbook which you can download here, and you can substitute sauteed vegetables for the carrots. I will have a replacement Summer Quiche recipe in the future). I love that it’s crustless as we don’t eat refined oil and crusts are usually made with oil. We made some Waffled Potatoes and steamed some fresh green beans to go with this beauty—you can get the recipe for my Waffled Potatoes at the end of this post.

Ambereatsveg Instagram post of her Crustless Summer Quiche




This was soooo good! You have to make this Quiche! We all loved it, including our 1-year-old grandson who shoveled it into his pie-hole (mouth) non-stop (the picture I took of him wasn’t pretty, so I’ll spare you! Just imagine a happy, smiling toddler covered with quiche from head to toe with a fistful of quiche shoved in his mouth.)! Alan was sooo thrilled and has already asked me to make it again! We had leftovers for breakfast, too! I would make this quiche for company…it’s that good! It doesn’t taste like raw chickpea flour, like other vegan quiche I’ve tried to make in the past. Plus, there’s no crust to deal with, which makes it so much easier and healthier.

Amber Eats Veg’s Crustless Summer Quiche

Unfortuantely this recipe is no longer available. Find a similar recipe in my Un-Seafood eCookbook. But here’s just how easy it is to make!

Blended wet ingredients

Start by blending up an eggy mixture with firm tofu, nutritional yeast, and a bunch of other spices and things. The recipe calls for olive oil but I just omitted it altogether and it was perfectly fine.

Sauteing veggies.

Then you lightly saute some veggies. This was a perfect dish for us because it calls for all veggies we have in our garden, zucchini, cherry tomatoes, spinach (we used kale), and sun-dried tomatoes (we have some we dried from our garden last year).

Next pour the blended ingredients into a mixing bowl, sprinkle with chickpea flour, and put the sauteed veggies on top. Mix well to combine.

Mixing eggy mixture, chickpea flour, and sauteed veggies.

And pour into a prepared round dish. She calls for oiling the dish, I simply lined it with parchment to avoid the oil. Smooth the top.

Quiche batter in parchment.

And bake at 375˚F for 50 minutes.

It turned out perfectly!

Serve with fruit, a salad, or my Waffled Potatoes!

A glass of Cabernet Sauvignon, some steamed green beans from the garden, Waffled Potatoes, and Crustless Summer Quiche makes a fine dinner!

Waffled Potatoes

While the quiche baked, I made some Waffled Potatoes. These are super simple and make a great snack!

Preheat a waffle maker. A Belgian-style waffle maker, like this Krups version, is best because its deep for making thick waffles and better accommodates thick potatoes. Get that waffle iron screaming hot!

Start with cooked potatoes. You can use small new potatoes or larger potatoes cut into chunks the size of new potatoes. They can be cold or hot, doesn’t matter. I used large Yukon gold potatoes we had on hand and just cut them into chunks.

Cooked potatoes cut into new potato-sized chunks.

When the waffle maker is ready, place the chunks onto the hot surface. You can put 2-3 chunks or new potatoes per waffle section.

Arranged potato chunks

Close the top and squeeze to smash the cooked potatoes with the waffle plates. If your waffle maker has a clip to hold it closed, use it. You may have to squeeze the waffle maker down a bit to get the latch to close. This helps to really carmelize the potatoes while they cook and ensure all the pieces get smashed into the waffle grids.

Squeeze that waffle iron together to smash the potatoes into the waffle grids.

Close the latch to help really caramelize the potatoes.

Let these cook for 15 minutes.

Waffled Potatoes!

Open carefully and look at your golden, steamy, crispy Waffled Potatoes! Lift them out carefully with a fork.

Stack of crispy goodness!

Sprinkle with salt, if desired, and serve with your meal or eat as a snack. These are a terrific whole food, oil-free snack and kids love them! Try different types of potatoes too. Keep a stash of cooked potatoes in your refrigerator so you can make these at a moment’s notice.

Conclusion of VeganMoFo19

I hope VeganMoFo19 was as fun for you as it was for me! Following the prompts this year made it super fun and a nice challenge. I’m looking forward to next year. But in the meantime, I’m looking forward to trying even more recipes posted by fellow MoFos and I hope you will too.

Did you have a favorite post in my VeganMoFo 2019? What was it?

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5 from 2 votes

Waffled Potatoes

You'll fall in love with these easy crispy potato bites! They're great for a side dish, oil-free hashbrowns, or a satisying snack. Kids love them too!
Course Appetizer, Breakfast/Brunch, Side Dish, Snack
Cuisine American, Gluten-Free, Kids, Nut-Free, Soy-Free
Keyword Potatoes
Servings 4
Calories 129.4kcal
Author Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching


  • 12 new potatoes cooked. Or cooked large potato cut into new potato-sized chunks.
  • salt optional


  • Heat your waffle iron.
  • When waffle iron is hot, place cooked potatoes on waffle plates. Squeeze top down to smash potatoes, latch the top, if so equipped, and cook for 15 minutes.
  • Remove crispy waffled potatoes with a fork, sprinkle with salt, if desired, and serve while hot and crispy.


Calories: 129.4kcal | Carbohydrates: 29.4g | Protein: 3.4g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 10.1mg | Potassium: 707.3mg | Fiber: 3.7g | Sugar: 1.3g | Vitamin A: 3.4IU | Vitamin C: 33.1mg | Calcium: 20.2mg | Iron: 1.3mg

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  1. T on March 9, 2022 at 4:53 am

    The link to the quiche is not working!!!!

    • Cindy Thompson, Trimazing! Health & Lifestyle Coaching on March 9, 2022 at 7:09 am

      Thank you for reaching out! Unfortunately Amber lost her entire recipe database and that recipe.

      I do have a similar quiche recipe in my Un-Seafood eCookbook, the Totally Possible Carrot Lox Quiche. You can download it here: You could substitute sauteed vegetables for the carrot lox.

      I will have a replacement quiche recipe out soon!

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