Rich and creamy Vegan Broccoli Quiche is easy enough for a weeknight dinner but feels fancy enough for a holiday or date night meal!
Quiche Without Egg??
Yesssss, y’all! 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!
More Vegan Quiche Magic: Vegan Quiche Lorraine
Purists are probably getting ready to say that you can’t call something quiche if it doesn’t have eggs. But this recipe has the taste and texture of quiche, so consider the title a shortcut to relaying that information.
If you’re wondering why vegans would want to eat egg-like dishes in the first place, I hope you’ll give this a read.
Vegan Broccoli Quiche
This vegan broccoli quiche is a snap to make, because we are not making the crust from scratch. Store-bought vegan pie crust make this dish as easy as it is delicious.
All that you need to do to make this quiche is prep your broccoli and onions (see below for filling variations!), make your blender tofu mixture, and spoon the filling into a frozen vegan pie crust.
Don’t worry — you don’t have to go to a specialty store to find vegan pie crusts. Most brands at regular grocery stores are vegan. Just check the ingredients for dairy and egg allergy warnings, and you are good to go.
Start by chopping up your broccoli and steaming it in the microwave or on the stovetop until it’s tender. Toss in chopped green onions, and transfer them right to your frozen pie crust, making sure you have an even distribution of filling in the crust.
To make the tofu filling, you truly just toss everything into your blender and puree until it’s completely smooth. You don’t need a fancy blender to do this. Any blender can handle this recipe!
Pour the rest of the filling over the broccoli and onions, and use a spoon to smooth the top. For an even flatter top, you can lift the pan a couple of inches off of the counter, then drop it down. Repeat this a few times to flatten out the filling even more.
That’s it — it’s time to bake!
You’ll see below that there’s a cooling time listed for this recipe, and I do recommend you wait the extra 20 minutes. The filling will be very soft until it cools. It needs time to set, just like an egg-based quiche would.
Vegan Quiche Variations
If broccoli and green onions aren’t your thing, that’s OK! You really just need about 3 1/2 cups of whatever cooked vegetables you want to use. You don’t need to cook spinach or tomatoes ahead of time, because they soften so quickly in the oven.
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
- 2 cups sauteed spinach and 1 14 ounce can artichoke hearts (chopped)
So! Think of the quiche recipe below as a jumping-off point for cooking whatever veggies you have in your fridge.
Ridiculously Easy Vegan Quiche with Broccoli and Green 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 teaspoon Italian seasoning
- 1/2 cup nutritional yeast
- up to 1/2 cup soy or oat milk – as needed
Putting it Together
- Preheat the oven to 350F.
Prepare the Veggies
- 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 don't like to use a microwave. Either way, drain off any excess water, then stir in the chopped green onion.
Prepare the Filling
- Combine all of the filling ingredients except the soy milk in your blender. Puree until you have a thick batter. You might need to stop and stir a few times to keep things moving, and you can add the soy milk 2 tablespoons at a time if things seem to be stuck. How much soy milk you add depends on your blender. A high speed blender may not need any extra liquid, but a regular blender will probably use some or all of it.
Put it All Together & Bake!
- Pour the broccoli mixture into the pie crust. Give the crust a shake, so the veggies are nice and spread out, then pour the tofu mixture over the whole thing. Do the shake thing again, and tap the pie crust on the counter, so that the batter flattens out.
- Bake for 30 minutes, then let it cool on the counter for 20 minutes before serving.