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Cheesy Broccoli Vegan Quiche

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 quiche is 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 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 212kcal

Ingredients

  • 1 9-inch gluten-free, vegan frozen pie crust (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
  • 1/2 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)
  • 1/2 cup plain, unsweetened soy milk (++See notes below regarding using a different type of 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. 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.

Video

Notes

*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.
**To drain the excess water from the silken tofu, place the tofu on a plate for 5-10 minutes. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
+If you prefer a firmer texture, you can use a 14 oz. block of tofu instead plus 2 additional tablespoons of soy milk. You do not need to press the firm tofu; just lightly squeeze out any excess water.
++After making this quiche many times, I have found that soy milk truly works the best in this recipe. Not only will using a different plant-based milk alter the flavor, but it can also cause the filling to be too loose if the milk is too thin.
Regarding cooking time: Please note that oven differences can cause the quiche to take longer to cook. If the crust is overbrowning, remove the quiche from the oven and carefully wrap small pieces of aluminum foil around the edges and continue to bake. Be sure to allow the quiche to cool on the baking sheet for at least 10-15 minutes as it will continue to set. 
Store leftovers covered in the refrigerator for up to 3 days. Leftovers are best enjoyed reheated in the oven on 375°F until warmed throughout, but you can microwave as well if desired.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated using the Wholly Wholesome brand gluten-free pie shell. Please note that different brands have different nutritional content.

Nutrition

Calories: 212kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Fiber: 1g