This egg-free vegan broccoli quiche will work wonders for breakfast, lunch or dinner. The use of tofu makes it a low-fat, low-cholesterol and dairy-free alternative regardless if you have for breakfast, lunch or dinner.
I use carrots and onion in addition to the broccoli in this recipe, but feel free to use the vegetables of your choice.
You need a food processor to make this recipe, and if you don’t have one, I highly recommend you getting one. It is one of the tools I use the most when I’m cooking.
How to make vegan broccoli quiche
Start out with making the crust. The procedure for this is pretty straightforward. Combine the non-dairy butter with salt and flour and mix it with your hands until you have a dry, sandy and gritty mass. Add the water and form the dough into the shape of a ball.
Put the dough ball in a plastic bag and let sit in the refrigerator for about 30 minutes, this will make it easier to flatten the dough in the oven form later on.
When the dough for the pie crust is sitting in the fridge you can start chopping your vegetables. When you’re finished you add them all to a skillet greased with some olive oil and fry them all with some salt and pepper for about 10 minutes to soften them a bit.
Now depending on how “hard” you want your crust you can pre-cook it here a bit. I like mine real flaky. Pre-heat the oven to 425 F / 225 C / Gas Mark 7. Take the dough ball out of the fridge and place it centre in your oven safe form. Now, use your hands to evenly distribute the dough across the form. Don’t forget to cover the sides of the form as well.
Next up you’re going to prepare the tofu mixture. Bring out the food processor and add tofu, turmeric, nutmeg, thyme, salt and soy milk until the mixture is completely smooth. Pour the mixture into the pie crust coated oven form and then distribute the vegetables as evenly as you can. Bake in the oven for about 30 minutes or until a knife comes out clean when inserted in the very middle of the quiche.
Let the vegan broccoli quiche cool off a little bit before serving it, allowing the tofu mixture to settle. Serve with a side salad, and as always, enjoy!
A quick and easy way to make an egg-free vegan broccoli quiche. It can be served cold as well, making it perfect for picnics.
- 5 dl (2 cups) flour
- 150 g butter non-dairy
- 3 tbsp water cold
- 1/2 tsp salt
- 1 broccoli head
- 300 g silken tofu firm
- 1 onion
- 2 carrots
- 1/2 tsp turmeric
- 1 pinch nutmeg
- 1 1/4 dl (1/2 cup) soy milk unsweetened
- 1 tbsp thyme
- 2 tbsp olive oil extra virgin
Combine flour and salt in a bowl and add the butter in small pieces.
Using your hands, combine the flour and butter into a gritty paste.
Add the cold water and quickly form the dough into a ball. Place the dough in a plastic bag and let sit in the refrigerator for 30 minutes.
In the meantime, dice the onion and carrot and cut the broccoli into chunks.
Heat up olive oil in a large skillet and fry the vegetables for about 10 minutes or until they have become a bit soft. Set aside.
Set the oven to 425 F / 225 C / Gas Mark 7 and take out the dough ball from the refrigerator.
Place the dough in a pie form and distribute it evenly across the entire the form. Pre-bake the pie crust for 10 minutes.
While waiting for the crust, prepare the filling by adding tofu, soy milk, turmeric, nutmeg, thyme and salt to a food processor. Blend until completely smooth.
Remove the pie crust from the oven and pour the tofu mixture into the pie crust.
Distribute the vegetables evenly across the form.
Bake for about 30 minutes or until a knife placed in the centre comes out clean.