Vegan Broccoli Quiche

Indulge in the savory goodness of this Vegan Broccoli Quiche, a plant-based twist on the classic dish that’s perfect for breakfast, brunch, or a light dinner. Featuring a flaky vegan pie crust and a velvety filling made with protein-packed tofu, creamy cashews, and a hint of nutritional yeast, this recipe boasts a rich, cheesy flavor without any dairy. The star ingredient, tender broccoli florets, is combined with sautéed garlic and onion for a burst of fresh, wholesome flavor, while a dash of turmeric and smoked paprika adds warmth and vibrant color. Ready in just over an hour, this quiche is delightfully simple to prepare and can be served warm or at room temperature, making it an ideal option for gatherings or meal prep. Fully vegan, gluten-free adaptable, and irresistibly delicious, this quiche will have everyone at the table coming back for seconds.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1 9-inch crust Vegan pie crust
• 2 cups Broccoli florets
• 14 oz Firm tofu
• 0.5 cup Raw cashews
• 0.25 cup Nutritional yeast
• 0.5 cup Unsweetened almond milk
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 medium Onion, diced
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Smoked paprika

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Boil water in a pot, add the broccoli florets, and blanch them for 2 minutes. Drain and set aside.

Step 3

In a blender, combine firm tofu, raw cashews, nutritional yeast, and unsweetened almond milk. Blend until smooth and creamy.

Step 4

Heat olive oil in a skillet over medium heat. Add minced garlic and diced onion; sauté for 3-4 minutes until onions are translucent.

Step 5

Add blanched broccoli florets to the skillet with onions and garlic. Cook for an additional 2-3 minutes.

Step 6

Stir in turmeric powder, salt, black pepper, and smoked paprika into the skillet, ensuring all ingredients are well mixed.

Step 7

Remove skillet from heat and fold the vegetable mixture into the tofu-cashew blend in the blender.

Step 8

Pour the filling into the vegan pie crust, spreading evenly with a spatula.

Step 9

Bake in preheated oven for 35-40 minutes, or until the top is firm and lightly golden.

Step 10

Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1126.7g)

Amount per serving	% Daily Value*
Calories	1850.2

Total Fat 106.4g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 3282.1mg	0%
Total Carbohydrate 170.2g	0%
Dietary Fiber 19.2g	0%
Total Sugars 19.4g
Protein 75.7g	0%

Vitamin D 43.9IU	0%
Calcium 990.3mg	0%
Iron 16.7mg	0%
Potassium 1415.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 15.6%

Carbs: 35.1%