Cheesy Broccoli Vegan Quiche

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
Calories 212kcal
Author Sherri Hall


  • 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 (*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 (or other unflavored, unsweetened plant-based milk of choice - please not that this may change the flavor slightly)
  • 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


  • 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 15 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 35-45 minutes until the quiche is set. Allow to cool for 10-15 minutes before slicing and serving.



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.
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.


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