Vegan Broccoli Quiche

March 1, 2015
Serves 1 Quiche
Prep time
Cook Time

Lately, I’ve been craving quiche.  I loved the stuff before I chose to give up all the animal products and I never could wrap my brain around using tofu to create something like an egg.  However, for all of you skeptics out there, this recipe is THE BOMB.  I’ve played with it just enough to get it right and I think you’ll love it.  Once you get it down, there are so many variations of quiche that you can make.  So, get ready to be eating breakfast/brunch food pretty much every day for a while.  You’ll get hooked!


  • 1
    9 inch pie crust
  • Olive Oil
  • 1
    Yellow Onion (Minced)
  • 1 Tablespoon
    minced garlic (about 3 cloves)
  • 3 Cups
    Broccoli (VERY Finely chopped!)
  • 1 Teaspoon
    Turmeric powder
  • 1 Teaspoon
  • Fresh black pepper
  • Pinch of Dried Thyme
  • Packages of Firm Tofu
  • 1 Teaspoon
    Dijon Mustard
  • 2/3 Cups
    Crumbled or Shredded white vegan cheese
  • Thin tomato slices or halved cherry tomatoes for decoration


  1. *Note* I prefer to use Cheezly White Cheddar when making this recipe, however, you can use any vegan cheese product you like. The point is to find a cheese that works for you! I like the white cheddar version because it doesn't add any extra yellow to the color of my quiche and it melts nicely to add that creamy texture that wouldn't otherwise be there. If you aren't into the fake cheese thing, you can substitute 2/3 cup ground cashews, which will also give it that creamy feeling. Just make sure they are ground as fine as possible.

  2. First, you'll want to preheat your oven to 350F. Start out by pre-baking your pie crust. If you're using a store-bought one, just poke a few holes in it and pop it in the oven for about 15 minutes. If you're using your own, roll out the chilled dough and fit it properly into the pie pan. Again, poke a few holes with a fork and bake it for about 15 minutes. Set aside.

  3. In a large frying pan and with a little olive oil, sauté your onion and garlic until its tender. Then, add the broccoli, tumeric, thyme, salt and pepper. Continue cooking until everything is soft. In the mean time, use a few paper towels to get rid of any excess water from the tofu and place into a food processor and pulse until its all a big pile of mush. If you don't have a food processor, you can use a potato masher and do it in a large mixing bowl. About halfway through, add the mustard. When finished, add your vegan cheese (this is where you non-cheesers would add the cashews) and mix well. Then, add the broccoli sauté mixture and stir well. Taste and adjust seasonings if you like.

  4. Using a big spoon or spatula, transfer everything into your pie crust and mash it down so that it has a flat surface. Then, using your tomatoes, decorate the top of the quiche. (I like to layer the thin tomato slices in a circle around the edge of the quiche, but you can do your own artsy-fartsy thing here.)

  5. Bake for about 45 minutes and let cool for about another half hour before you eat it. OM NOM NOM.

  6. Save a little for later, it's good cold, too :)


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