This vegan broccoli quiche will become a staple at your house. It is perfect to share with family and friends but, to be quite honest, it is perfect to eat in one or two meals by yourself (I have done that!!).
Before going vegan, one of my go to meals was quiche! So easy, so flavorful and so perfect to meal prep too!
I have been on the hunt to create the perfect vegan quiche recipe and here it is!
Perfect for meal prep - you can make this on a Sunday and leave it on the fridge for up to 4 days so that you have some prepped food for the week!
Perfect to use up some leftover veggies or tofu - this recipe is super adaptable! So any leftovers you have, you can use them here if you like the combo! I do that with quiche, stir-fries like this tempeh stir-fry, or some tofu nuggets or even tofu buddha bowl.
Red onion, broccoli and mushrooms - these veggies will be the main ingredients of this quiche. They end up really complementing each other flavor like the sweetness from the red onion with the earthiness of the broccoli and the extra umami flavor from the mushrooms!
Aromatics - to highlight all the flavor from the veggies, I have added some spices, garlic and nutritional yeast! After all, in my books, quiche has to be kind of cheesy so nutritional yeast is kind of essential.
"Egg" replacement - to replace the egg, it couldn't be simpler. You just combine firm tofu, plant-based milk, nutritional yeast, salt, and pepper, and trust me, you are going to love it!
The complete list of ingredients is located in the recipe card below.
Step by step instructions
Blind bake the pie crust
Start off by preheating the oven to 180°C and, when preheated, blind bake the pie crust for 10 minutes.
Heat some olive oil on medium heat on a frying pan. Add the sliced onion and mushrooms and fry for 5 minutes.
Next, add the chopped broccoli, garlic and remaining ingredients and fry for 10 minutes. If it starts to stick to the bottom of the pan, add a splash of water and this will be enough to scrap all that deliciousness from the bottom of the pan!
While the veggies are cooking, let's make the tofu "egg" mixture! First, squeeze your tofu with your hands to take any excess water. This will be super important so that it doesn't release water in the oven and cooks faster. Now, you have 2 options:
- Add all the ingredients to a blender and pulse until combined
- Add to a bowl and use a hand mixer to bland! Also works perfectly.
Cooking the quiche in the oven
When the crust has been precooked, add the filling, turn the heat to 200ºC and bake for an extra 35 minutes. To make sure it is done, stick something sharp and see if it comes out dry like you would with a cake.
Tips and variations
Pie crust - I have used homemade pie crust sometimes and some other times have used some storebought crusts. You can make it yourself or just buy your favorite one. Just really remember to blind bake it so that it doesn't get soggy from the filling.
Vegetables - I have tested this quiche initially with a filling of leek, courgette and broccoli and it is not my favorite because the flavor of these 3 elements is really similar so I would suggest the combination mentioned in this recipe of onion, mushrooms and broccoli. You could include any other of your favorite veggies too. Tomato would work very well too!
Tofu filling - if you want it to taste like egg, you could use black salt. I just wanted it to be quite cheesy so that is why I skipped the black salt and added quite a bit of nutritional yeast.
I love quiche with so many different side dishes! So here are a few ideas:
How to store it
I usually cut the quiche into slices that are big enough for a meal and store them in an airtight container, in the fridge, for up to 3 to 4 days.
How to freeze it
I have frozen this quiche and I love it! I usually simply throw it into an airtight container, put a label on it so that I know what that container has and that is it!
How to reheat it
I have to say, I usually simply reheat it in the microwave. So my process is, defrost overnight in the fridge or on the microwave and when defrosted, warm it up.
Reheating in the microwave can make the dough become a bit soggy so you could also try reheating it at 180ºC in the oven!
Just the key thing is, always defrost if first. Because if you don't, you could have some icy bits in the tofu filling (not the best feeling!).
Frequently asked questions
I love using most vegetables in quiche but some of my favorites are spinach, leek, red onion, mushrroms, courgette and tomatoes (even though it is a fruit!).
Absolutely! I prefer using fresh broccoli but this recipe works perfectly with frozen broccoli too.
Yes! I haven't tested it but this should also work with leeks or courgette along with the mushrooms.
If you try this recipe, let me know!
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Try these recipes next!
Vegan Broccoli Quiche
- Pie dish
- Frying pan
- Hand mixer
- 1 store bought pie crust
- 1 red onion sliced (100 g)
- 250 gram white mushrooms sliced
- 1 tsp paprika
- 1 broccoli head chopped into florets
- 3 garlic cloves minced
- 1 tbsp balsamic vinegar
- 1 tsp dried rosemary
- 1 tbsp nutritional yeast
- pinch of salt
- pinch of black pepper
- 250 gram extra-firm tofu
- 250L mL plant-based milk unsweetened
- 20 gram nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
- Blind bake the crust for 10 minutes at 180ºC.
- While the crust is baking, heat some olive oil on medium heat on a frying pan. Add the sliced onion and mushrooms and paprika and fry for 5 minutes.
- Next, add the chopped broccoli, garlic, dried rosemary, nutritional yeast, balsamic vinegar, salt and black pepper and fry for 10 minutes. If it starts to stick to the bottom of the pan, add a splash of water and this will be enough to scrap all that deliciousness from the bottom of the pan!
- While the veggies are cooking, let's make the tofu "egg" mixture! First, squeeze your tofu with your hands to take any excess water. This will be super important so that it doesn't release water in the oven and cooks faster. Blend the tofu filling ingredients either with a food processor or a hand mixer.
- Mix the veggies that you stir-fried with the tofu filling.
- When the crust has been precooked, add the filling, set the oven temperature to 200ºC and cook for an extra 30 to 35 minutes. To make sure it is done, stick something sharp and see if it comes out dry like you would with a cake.