Meatless Monday with Vegan Gluten-Free Crustless Quinoa Quiche | Miratel Solutions

Pin It

Meatless Monday with Vegan Gluten-Free Crustless Quinoa Quiche

Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Quiche is definitely not a vegan option in its traditional form – the eggs, meat, cheese, butter crust generally rule it out. As a vegan, you don’t really think about quiche much until today that is. Our recipe share today for a vegan and gluten-free crustless quinoa quiche make eating it a definite vegan option once again. This amazing dish is perfect for breakfast, brunch, lunch or a light summer dinner when served alongside a fresh green salad. Plus with the addition of quinoa they pack a protein punch too! There is really no end to what you can pair this dish with because it so delicious and will go with anything. This incredibly tasty recipe comes courtesy of Jessica Meyers Altman  of Garden Fresh Foodie via One Green Planet, a website I highly recommend you check out for all things good for the planet.


  • 3 cups cooked quinoa, cooled and set asideegan quinoa crustless quiche
  • 4 flax eggs (1/4 cup flax meal and 3/4 cup water, mix and let sit until thickened, about 5-10 minutes)
  • 1/2 cup plus 2 tablespoons almond milk
  • 1 tablespoon baking powder
  • 8 packed cups kale, blanched in boil water until bright green and de-stemmed
  • 1/2 cup minced red onion
  • 1/2 cup minced celery
  • 1 1/2 cups sweet potato, peeled and chopped
  • 1 teaspoon sea salt
  • 1 tablespoon dried oregano
  • 1/3 cup fresh parsley
  • 1/4 teaspoon black pepper


  1. Soak 2 cups of quinoa for 4-8 hours, rinse, and drain. Place in pot with 4 cups water, bring to a boil, reduce to simmer and cook until water is absorbed or tender, about 10 minutes. You will have leftover quinoa.
  2. Preheat oven to 375°F.
  3. Mix flax meal and water and let sit.
  4. Blanch kale in boiling water, drain, and rough chop.
  5. Combine kale, celery, onion, potato, and seasoning into a food processor, and pulse until combined.
  6. In a large bowl, add quinoa, almond milk, flax eggs, and processed vegetable mixture, and stir until combined.
  7. Pour mixture into a small baking pan.
  8. To make appetizer-sized portions, use cookie scoop and place balls onto parchment paper. You will cook these for less time, about 20 minutes until balls brown slightly up and become somewhat firm.
  9. Serve immediately, or freeze for later use.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *