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-based quiche its own or with some fresh fruit or a side salad. This dairy-free, egg-free quiche is perfect for breakfast, brunch or lunch!
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Quiche has always been a favorite of mine since I can remember.
I hate to admit it, but I used to buy those frozen mini quiches typically served at parties in bulk at Costco and eat like 10 of them for breakfast.
So when I set out to make a vegan version, I needed to find the perfect egg replacement.
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 one day while on my lunch break.
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!
So of course, I just had to make one myself.
What ingredients are in the 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, 365 and Greenwise.
However, if you prefer a firmer texture, you can use firm tofu instead.
For the cheesy flavor, I used a combination of nutritional yeast and vegan cheddar-style shreds.
Some brands I like include Miyoko's, Daiya, Violife or Parmela Creamery (this brand contains nuts).
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 to use?
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.
And, if you're not gluten-free, you can just use a traditional frozen pie crust.
How to make this vegan broccoli quiche - step by step
Start by preheating your oven to 400° F.
Remove the pie crust from the freezer and allow to thaw while the oven is preheating.
When the oven is preheated, place the pie crust on a baking sheet and bake for 10 minutes.
When done, remove pie crust from the oven and lower the heat to 375° F.
While the pie crust is in the oven, drain the excess water from the silken tofu.
To do so, remove the tofu from the package and place on a plate.
Leave the tofu on the plate for 5-10 minutes.
Then, carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
While the tofu is draining on the plate, 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, scraping down the sides as needed.
Process on low until smooth.
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 40-55 minutes until the quiche is set.
Allow to cool for 10-15 minutes on before slicing and serving.
Can I use frozen broccoli?
Yes! If you are going to be using frozen broccoli, you will first need to bring it to room temperature.
You can microwave it on the defrost setting in 30-second intervals, stirring in between, for approximately 2-3 minutes.
Alternatively, you can place the frozen broccoli in a sealed zip top bag and cover with cold water until defrosted.
Can the broccoli be substituted with other veggies?
Yes! I've actually tried it with diced butternut squash (fresh and frozen) as well as frozen cut leaf spinach.
You can use a 12-oz. bag of either of these, and keep all of the other ingredients and measurements the same.
Just be sure to defrost the veggies first before cooking them with the onion.
Also, if you're using frozen spinach, make sure you squeeze out the excess water after defrosting or the quiche will become watery.
Storing and reheating
Cover the quiche tightly with aluminum foil and store in the refrigerator for up to 3 days.
Leftover quiche is best enjoyed reheated in the oven on 375°F until warmed throughout, but you can microwave as well if desired.
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Cheesy Broccoli Vegan Quiche
Ingredients
- 1 9-inch gluten-free, vegan frozen pie crust (I used Wholly Wholesome brand; if you are not gluten-free, you can use a non-GF, vegan frozen pie crust)
- 1 tablespoon olive oil
- 2 heaping cups broccoli florets, fresh or *frozen and brought to room temperature, chopped into smaller pieces if desired
- ½ cup chopped onion (yellow or sweet)
- Kosher salt to taste
- 16 oz silken tofu (refrigerated or shelf-stable version such as MORI-NU brand), **excess water drained (+See notes below for using firm tofu instead)
- ½ cup plain, unsweetened soy milk (++See notes below regarding using a different type of milk)
- ½ cup nutritional yeast
- ¼ teaspoon mustard powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon freshly ground black pepper
- 1 cup vegan cheddar-style shreds
Instructions
- Preheat oven to 400° F. Remove the pie crust from the freezer and allow to thaw while the oven is preheating. Once oven is preheated, place pie crust on a baking sheet and bake for 10 minutes. When done, remove pie shell 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 40-55 minutes (see notes below regarding cooking time) until the quiche is set. Allow to cool for 10-15 minutes on the baking sheet before slicing and serving.
(Please refer to the post above for instructional photographs for this recipe)
Notes
Nutrition
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Ashley
Can this be frozen and reheated?
Sherri Hall
Hi Ashley! Yes, you can freeze and reheat the quiche. Just be sure to wrap it very well to avoid freezer burn. I would use a few layers of plastic wrap all the way around and then cover top and bottom tightly with aluminum foil. Allow to thaw overnight in the fridge and reheat in a 350° oven until warm throughout. You may want to cover the edges of the crust with foil to prevent burning since it will have already have been baked once. Hope that helps! 🙂
Kat
Looks so pretty!
Back when I could have eggs I'd use 1-2 Tbls of coconut flour added in for crust less quiche (or quarter to half a cup other gf flours).
I wonder if that might work here?
I luv crust, but our dinky little town has just barely been getting in some gf products. Sadly, crust is not among them. (& I haven't made a really good one yet. Not for savory anyhow.)
Sherri Hall
Thank you so much, Kat! I'm not sure about the coconut flour addition as I have not tried it as crustless but I'd be curious to know if it works. Hopefully you will get a GF pie crust soon where you live. I'll keep my fingers crossed for you. 🙂
Jeanne
I have found there are silken tofu in varying degrees of firmness ie. Silken firm, silken soft, silken very soft …. Which silken. Mori-Nu do you use? Thanks! Can’t wait to try this!
Sherri Hall
Hi Jeanne! I prefer the refrigerated silken tofu; however, when I have used the Mori-Nu, I have used the soft (red box) and the firm (blue box), but not the extra firm. Hope that helps and hope you enjoy! 🙂
Teri Lamour
Made this today (6/2/21) for breakfast. It was quick and easy. I used firm tofu as that is what I had, but left out the onions as I'm allergic. It turned out great!! We will definitely make this again. Thank you for sharing.
Sherri Hall
Thank you so much, Teri! So happy you enjoyed the quiche! 🙂
Trudy Britz
This is really good thanks! We had it with a salad.
Sherri Hall
Thank you Trudy! So glad you enjoyed! 🙂
Lindsey
Ok I’ve made this twice. The first time I used silken tofu as described in the recipe and it came out soupy as others have stated. I liked the flavor though so tried again with firm tofu and it came out great. Will definitely be making again. Thanks for the recipe!
Sherri Hall
Thanks Lindsey! Glad you enjoyed it and it worked out better for you with the firm tofu. And thank you for sharing your experience with the recipe. Happy New Year! 🙂
Chris Arendas
Lindsey,
I've made a very similar broccoli tofu quiche for years and used firm tofu, half mashed and half crumbled. Save yourself the fat, calories and money by not using a prepared crust it isn't necessary. Simply oil a glass pie pan and bake directly in the pan.