Vegan Broccoli Quiche Recipe

    45 mins
Ratings (17)

This egg-free quiche recipe is our most popular vegan quiche recipe. It uses tofu instead of eggs for a healthy, low-fat, dairy-free, and cholesterol-free vegan breakfast or weekend brunch entree.

Although the recipe calls for mushrooms and broccoli, you can substitute your favorite vegetables instead. You may decide you love the flavors of the green bell peppers, broccoli, onions and mushroom and don't miss the non-vegan ingredients such as cheese.

If you are making your own pie crust, ensure you are using only vegan ingredients. Use care with commercially produced pie crust as it may contain lard, butter or other milk products.

For this recipe, you'll need a blender or food processor, pie tin, saucepan, stovetop and oven.

What You'll Need

  • 1 pre-made pie crust
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 1 green bell pepper, chopped
  • 1 cup chopped broccoli
  • 1 cup fresh sliced mushrooms
  • 1 pound firm tofu, patted dry
  • Pinch of nutmeg
  • 1/2 tsp. turmeric
  • 1 tbsp. dried basil
  • 1/2 tsp. salt
  • Pepper to taste
  • 1/2 cup soy milk

How to Make It

  1. Pre-heat the oven to 425 F.
  2. Chop the onion, green bell pepper and broccoli. Slice the mushrooms.
  3. Heat the olive oil in a medium saucepan over medium heat and saute the onion, green pepper, broccoli and mushrooms until softened and cooked, about 8 to 10 minutes.
  4. In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until the mixture is smooth.
  5. Stir the vegetables and the tofu mixture together and add pepper to taste.
  1. Pour the mixed batter into the pie crust.
  2. Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.
  3. Serve the quiche warm with a side of fresh fruit salad or in the classic presentation with a green salad and vegan salad dressing.

For an individual portion variation, make mini-quiches in a muffin tin. Line each hole with the pie dough and fill 2/3 of the way with the batter. Reduce the baking time accordingly, to 15 to 20 minutes.

The quiche will keep in the refrigerator for up to three days. Reheat portions in the microwave or the oven. You can freeze portions as well to enjoy later.

Reprinted with permission from The Compassionate Cook Cookbook.

More Vegetarian and Vegan Breakfast Recipes

You might also want to try this vegan quiche with soy cheese recipe or this vegan potato frittata recipe, which is a crustless vegan quiche. Also, check out vegan latkes.