Rich and creamy vegan quiche with broccoli and spring onions is super easy to make and full of flavor! It's perfect for a dinner party or even the holiday table.
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Don't you love a vegan quiche? Whether it's a crustless spinach quiche made with Just Egg or a more old-school vegan quiche filling, like in my quiche Lorraine and mini quiche recipes, vegan quiche is a creamy, satisfying dish that's perfect for lunch, brunch, or dinner.
Today, we are making a vegan quiche with broccoli and spring onions, and it couldn't be easier and more delicious! You make the base filling in the blender while steaming your broccoli in the microwave or on the stovetop. Then, you mix it all up and spread it into your pie crust for a simple, satisfying meal.
You can serve this vegan broccoli quiche on its own or with a nice green salad to go with. It goes great with my crispy Brussels sprouts salad!
🥦 Ingredients and substitutions
- broccoli - You can use fresh or frozen broccoli. If you use frozen, thaw according to package directions, drain well, and pat it dry.
- spring onions - You can sauté sweet onion to use instead, if you prefer.
- tofu - This is the base for your quiche. If you don't want to use tofu, you can use Just Egg instead and omit the olive oil. Instead of blending, just stir the Just Egg mixture together in a large bowl.
- olive oil - Helps the quiche get so creamy!
- spices - Italian seasoning and black salt or table salt add flavor while some turmeric gives it an eggy color. Black salt is ideal, since quiche is supposed to taste slightly eggy, but you can use table salt if you don't have it.
- nutritional yeast - Adds umami.
- soy milk - Or oat or almond milk, etc. Just make sure to use a creamy plant-based milk.
- vegan cheddar - Optional, but recommended! You can also use a mix of vegan cheddar and parmesan.
- frozen pie crust - Many store-bought pie crusts are accidentally vegan, so just check the label for animal ingredients. It's fine to use a gluten-free crust, if you prefer.
🔪 How to make vegan broccoli quiche
Preheat the oven to 350° F. Put the broccoli and 2 tablespoons of water into a microwave safe dish, cover, and cook for 2 to 3 minutes, until the florets are tender. You can also steam on the stove top, if you don't like to use a microwave. Drain off any excess water, then add to a medium mixing bowl, and stir in the chopped green onion.
Combine the tofu, oil, Italian seasoning, nutritional yeast, turmeric, black salt, and 2 tablespoons soy milk in your blender.
Puree until you have a thick batter. It should be spreadable but not pourable. You might need to stop and scrape down the sides of the blender a few times to keep things moving, and you can add more soy milk, 1 tablespoon at a time, if things seem to be completely stuck.
Transfer the tofu mixture into the mixing bowl with the broccoli, add the cheese (if using).
Mix well, then taste and adjust flavors, if needed.
Spread this mixture into the pie crust, flattening the top with a spatula. Tap it on the counter a few times to eliminate air bubbles.
Bake for 30 to 35 minutes, until the top starts turning a little golden, then let it cool on the counter for 20 minutes before slicing and serving.
💡 Helpful tips
- It does add time, but if you want an even crisper crust, you can pre-bake the crust. Once it thaws a bit, prick the bottom of the crust a few times with a fork, then bake at 350° F for 10 to 15 minutes before proceeding with the recipe as written.
- Cut the broccoli into small, bite-sized pieces. You want them all over the quiche!
- How much soy milk you add depends on your blender. A high speed blender may not need any extra liquid, but a regular blender may need a bit of help. It's even OK if all the spices don't mix in in the blender. You're mainly trying to break down the tofu. You can mix it more when you add it to the broccoli
- Tapping the quiche on the counter before baking not only helps even out the top, but it gets any air bubbles out of the batter, so you have a good, dense quiche.
🫙 Storage directions
Leftovers will keep for 3 to 4 days in the fridge. You can serve cold or warm up in the microwave or toaster oven.
💬 Frequently asked questions
A traditional quiche may require eggs as the base, but you can replace the eggs and cream with extra firm tofu and olive oil. It sets up like a dream in this vegan quiche recipe!
This recipe has the taste and texture of quiche, so consider the title a shortcut to relaying that information.
You can! If you use frozen, thaw according to package directions, drain well, and pat it dry to get rid of excess moisture.
📖 Recipe
🥦 Vegan Broccoli Quiche
Ingredients
The Veggies
- 3 cups fresh broccoli florets
- ½ cup chopped spring onions green and white parts
The Filling
- 1 block extra firm tofu cut into big cubes
- ¼ cup olive oil
- 1 teaspoon Italian seasoning
- 3 tablespoons nutritional yeast
- ½ teaspoon black salt or more, to taste. Or use table salt, if you don't have black salt.
- ½ teaspoon turmeric for color
- 2 tablespoons soy or oat milk plus up to ½ cup more, as needed
- ¼ cup vegan cheddar optional
Putting it Together
Instructions
- Preheat the oven to 350° F.
Prepare the Veggies
- Put the broccoli and 2 tablespoons of water into a microwave safe dish, cover, and cook for 2 to 3 minutes, until the florets are tender. You can also steam on the stove top, if you don't like to use a microwave. Drain off any excess water, then add to a medium mixing bowl, and stir in the chopped green onion.
Prepare the Filling
- Combine the tofu, oil, Italian seasoning, nutritional yeast, turmeric, black salt, and 2 tablespoons soy milk in your blender.
- Puree until you have a thick batter. It should be spreadable but not pourable. You might need to stop and scrape down the sides of the blender a few times to keep things moving, and you can add more soy milk, 1 tablespoon at a time, if things seem to be completely stuck.
Put it All Together & Bake!
- Transfer the tofu mixture into the mixing bowl with the broccoli, add the cheese, if you're using it. Mix well, then taste and adjust the flavor, if needed. Spread this mixture into the pie crust, flattening the top with a spatula. Tap it on the counter a few times to eliminate air bubbles.
- Bake for 30 to 35 minutes, until the top is turning golden, then let it cool on the counter for 20 minutes before slicing and serving.
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