Cheesy Broccoli Vegan Quiche [Gluten-Free]

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It’s easy to prepare this Cheesy Broccoli Vegan Quiche using a frozen gluten-free and vegan pie crust. Enjoy a slice of this tofu quiche its own or with some fresh fruit or a side salad. This vegan quiche recipe is perfect for breakfast, brunch or lunch!

Quiche has always been a favorite of mine since I can remember.

I hate to admit it, but I’d buy those frozen mini quiches typically served at parties in bulk at Costco and eat like 10 of them for breakfast. Of course, my favorite one was the three-cheese flavor that had a little kick to it from some green chilis. 

Fast forward to 2019 and those mini quiches are a distant memory. Not only are they not gluten-free, but they of course, also contain eggs and dairy. And since I have been transitioning to a vegan diet as of the beginning of this year, not to mention the fact that Greg has issues now with both eggs and dairy, quiche just isn’t in the cards for us….

Or is it?

Enter tofu. This little block of soy has allowed me to create a delicious egg-free version of my favorite breakfast. 

The first time I had a tofu quiche was at a local vegan and gluten-free bakery last year before I even started eating this way. I had shopped there before for the ridiculously amazing gluten-free cupcakes, but on that particular day, the quiche caught my eye. It was PHENOMENAL! 

I’m surprised it took a year for me to try and make one myself.

What ingredients are in the vegan quiche filling?

For the tofu base, I opted for silken tofu due to its soft consistency and “egg-like” texture. My favorite brands are Nasoya and 365.

For the cheesy flavor, I used a combination of nutritional yeast and vegan cheddar-style shreds. I suggest either Daiya or Parmela Creamery.

Other ingredients include:

• Broccoli
• Onion
• Olive Oil (for cooking the broccoli and onion)
• Soy Milk
• Mustard Powder
• Nutmeg
• Salt & Pepper

What’s the best gluten-free pie crust for this vegan quiche recipe?

I’ll be honest. It is VERY difficult to find a store-bought gluten-free AND vegan pie crust. My go-to is the Wholly Wholesome gluten-free pie crust, which is not only certified as gluten-free but is also certified vegan. 

Of course, you can use your favorite brand of pie crust, or you can even make your own if you so desire.

how to make this Tofu Quiche

Start by preheating your oven to 400° F. Then, place the frozen pie crust on a baking sheet and bake for 15 minutes.

When done, remove pie crust from the oven and lower the heat to 375° F. While the pie crust is in the oven, heat olive oil over medium heat in a non-stick skillet. Add broccoli and onion plus salt to taste.

Cook for about 5-7 minutes, until the broccoli is soft and the onion pieces are translucent. Remove from heat and set aside. Next, add the tofu, soy milk, nutritional yeast, mustard powder, nutmeg, salt and pepper to your food processor. 

Process on low until smooth, scraping down the sides as needed.

Add the tofu mixture, broccoli and onion mixture and cheddar-style shreds to a mixing bowl.

Use a spoon or silicone spatula to mix the ingredients until well-combined. 

Pour the combined mixture into the pre-baked pie crust.

Bake on 375° F for 40-45 minutes until the quiche is set. Allow to cool for 10-15 minutes before slicing and serving.

If you like this quiche, you might also enjoy our vegan pot pie.

For another broccoli and cheese recipe, check out our Vegan Broccoli Cheese Soup.

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5 from 5 votes

Cheesy Broccoli Vegan Quiche [Gluten-Free]

It's easy to prepare this tofu-based Cheesy Broccoli Vegan Quiche using a frozen gluten-free and vegan pie crust. Enjoy a slice on its own or with some fresh fruit or a side salad. Perfect for breakfast, brunch or lunch!

Course Breakfast

Cuisine Gluten-Free, Vegan

Keyword breakfast, gluten free, quiche, tofu, vegan, vegetarian

Prep Time 10 minutes

Cook Time 50 minutes

Resting Time 10 minutes

Total Time 1 hour

Servings 8

Author Sherri Hall

Ingredients

• 1 9-inch gluten-free, vegan frozen pie crust, unthawed (I used Wholly Wholesome brand)
• 1 tbsp olive oil
• 2 heaping cups broccoli florets, fresh or frozen and brought to room temperature, chopped into smaller pieces if desired (*If using frozen, see note below)
• 1/2 cup chopped onion (yellow or sweet)
• Kosher salt to taste
• 16 oz silken tofu, excess water drained
• 1/2 cup plain, unsweetened soy milk
• 1/2 cup nutritional yeast
• 1/4 tsp mustard powder
• 1/4 tsp ground nutmeg
• 1/4 tsp freshly ground black pepper
• 1 cup vegan cheddar-style shreds

Instructions

• Preheat oven to 400° F. Place pie crust on a baking sheet and bake for 15 minutes. When done, remove pie crust from the oven and lower the heat to 375° F.
• While the pie crust is pre-baking in the oven, heat olive oil over medium heat in a non-stick skillet. Add broccoli and onion plus kosher salt to taste. Cook for about 5-7 minutes, until the broccoli is soft and the onion pieces are translucent. Remove from heat and set aside.
• Add tofu, soy milk, nutritional yeast, mustard powder, nutmeg, freshly ground black pepper and additional kosher salt to taste to your food processor. Process on low until smooth, scraping down the sides as needed.
• Add the tofu mixture, broccoli and onion mixture and cheddar-style shreds to a mixing bowl. Use a spoon or silicone spatula to mix the ingredients until well-combined. 
• Pour the combined mixture into the pre-baked pie crust and bake on 375° F for 35-40 minutes until the quiche is set. Allow to cool for 10-15 minutes before slicing and serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Leftovers are best enjoyed reheated in the oven on 375°F, but you can microwave as well if desired.

*If using frozen broccoli, you can bring it to room temperature by microwaving on the defrost setting in 30-second intervals, stirring in between, for approximately 2-3 minutes. You can also place frozen broccoli in a sealed zip top bag and cover with cold water until defrosted.

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