It turns out that Dave and Darrol Henry both love vegan quiche! I’ve been making many different versions of this vegan quiche recipe, but this Vegan Broccoli Quiche is the one that my husband and toddler both like best.
When I first started developing this recipe, I was trying to come up with the ultimate kid-friendly vegan quiche. But you know what I’m realizing? My kid doesn’t have a typical kid palate.
This is not me doing some kind of humble brag, you guys. My kid just inherited my sort of off-the-wall tastes. He is vinegar crazy.
When I give him carrot sticks, he doesn’t want to dip them in Goddess dressing or queso. He wants yellow mustard. And usually, he eats more mustard than carrot. He loves kombucha. He asks for hot sauce on his mock chicken salad. He’s definitely my kid, but that means that a recipe that Darrol Henry likes maybe isn’t going to be across-the-board kid-friendly anymore.
If broccoli and spring onions aren’t your thing, that’s OK! You really just need about 3 1/2 cups of whatever veggies you want to use. These are some of the other vegan quiche combos I’ve made and really liked:
- 1 cup button mushrooms sauteed with 2 cups chopped asparagus
- 3 cups chopped kale sauteed with garlic
- 2 cups fresh chopped tomato and 2 cups sauteed mushrooms
So! Think of the vegan quiche recipe below as a jumping-off point for cooking whatever veggies you have in your fridge.
Ridiculously Easy Vegan Quiche with Broccoli and Spring Onions
- 3 cups fresh broccoli florets + 2 tablespoons of water
- 1/2 cup chopped spring onions - green + white parts
- 1 block extra firm tofu - cut into big cubes
- 1/4 cup olive oil
- 2 tablespoons light soy sauce
- 1/2 teaspoon dried thyme
- 1/2 cup nutritional yeast
- up to 1/2 cup almond milk - as needed
- 1 pre-made vegan pie crust - thawed
- Preheat the oven to 350F.
- Put the broccoli and water into a microwave safe dish and cook for 3-4 minutes, until the florets are tender. You can also steam on the stove top, if you’re not trying to cook and chase a baby at the same time. Either way, drain off any excess water, and set that aside.
- Combine the tofu, olive oil, soy sauce, thyme, and nooch in your blender. Puree until you have a thick but pourable batter. You might need to stop and stir a few times to keep things moving, and you can add almond milk 2 tablespoons at a time if things seem to be stuck. How much almond milk you add depends on your blender. My Vitamix didn’t need any extra liquid, but I used that full 1/2 cup (8 tablespoons) in my Magic Bullet.
- Toss the spring onions and broccoli together, then dump them into the pie crust. Give the crust a shake, so the broccoli is nice and spread out, then pour the tofu mixture over the whole thing. Do the shake thing again, and gently tap the pie crust on the counter, so that the batter flattens out.
- Bake for 35 minutes, let cool on the counter for 20 minutes, and serve.