Broccoli Tofu Quiche is full of veggies and ready in under an hour. A special dinner that reheats perfectly. Can be baked in a springform pan or a pie plate.
In our busy lives it’s hard to have the time to make a special and impressive dinner. Those are usually saved for the holidays. Well, here is a dinner that is good for any time of the year.
You’ll get ooohs and ahhhs no matter when it’s served and it can all be done in under an hour. There is preparation time but then you just slide it in the oven and away it goes.
If your forte is baking you can absolutely make a pie crust from scratch but I choose to use dairy free pre-packaged pie crusts just to cut some of the time. They come in a pack of two and all ready to go.
Flavor abounds with at least 6 vegetables, spices and so much more. I have this quiche as a serving for 8 but you may just want another half a slice or more. It’s that good!
Broccoli is such a versatile vegetable and it can go along with so many flavors. Besides melding with great ingredients in this elegant quiche another broccoli recipe on the blog is completely different.
Veggie Stuffed Pasta Shells has broccoli inside with a nice marinara sauce. You may just want to check that out later.
I used a 9″ springform pan for this recipe and there is no crust on the sides of the pie. It stands up all by itself as the pan is carefully removed. You can see how it holds it’s shape.
A pie plate would work perfectly too so don’t hesitate to bake it up as a 10″ pie. It’ll taste just as delicious.
Broccoli Tofu Quiche
Broccoli Tofu Quiche is full of veggies and ready in under an hour.
Ingredients
- 1 package pie crust with 2 crusts
- 1 tablespoon extra virgin olive oil
- 1 cup baby spinach
- 1/2 cup red onion, diced
- 8 ounces baby bella mushrooms, sliced
- 1 cup red bell pepper, diced - one small red bell pepper
- 1 1/2 cup broccoli, inner stalks cut into cubes and florets cut into bites
- 3 cloves garlic, chopped fine
- 8 ounces black beans, drained and rinsed
- 16 ounces tofu, extra firm, pressed
- 1/4 cup dairy free milk
- 1/2 cup homemade quiche cheese, see directions below
- 2 teaspoons oregano
- 1/4 teaspoon turmeric
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Ingredients for the quiche cheese:
- 1/4 cup cashews, raw and soaked from 2 hours to overnight
- 1/2 cup water
- 1 tablespoon nutritional yeast
- 2 tablespoons tapioca flour
- 1 tablespoon red miso
- 1/2 teaspoon cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
Instructions
Heat the oven to 350 degrees.
Make the quiche cheese and set aside. Directions below.
Heat oil in a skillet to medium heat.
Add baby spinach and cook until it is wilted. Remove from pan and set aside.
Add onion, bell pepper, mushrooms and broccoli and saute about 10 to 15 minutes until onion is translucent.
Add garlic and cook 2 more minutes.
Stir in the black beans and heat through. Turn out into a large mixing bowl.
Break the tofu into a blender and add dairy free milk, quiche cheese, turmeric, oregano, salt and pepper.
Blend as smooth as possible.
Add the blended mixture to the sauted vegetables and mix well.
Pour into the pie crust.
Cover with the second pie crust and crimp the edge. If you've used a springform pan just lay the crust over the top in which you have already made a rolled edge.
Bake the quiche at 350 degrees for 30 minutes.
To Make the Quiche Cheese:
Add all of the cheese ingredients to a blender. Blend until smooth.
Pour into a small saucepan and cook over medium high heat stirring - most of the time. It will thicken and become a bit stretchy. If it seems too thick to combine with the quiche ingredients then you can add a drop of water at a time. I think it will be perfect though.
Recipe Notes
Ginny McMeans says
Oh, that is wonderful Gloria and thanks for all your kind words!
gloria of Veghead, Etc. says
Hey, Ginny. I made the savory pie last night, and it was great. Loved the way the tofu and the cheese sauces added a lovely creaminess. I prepared it in a casserole dish with a lid, and when bubbling, I uncovered the dish, topped with the tortilla strips, and broiled until the strips started to brown. The tortilla strips gave a nice crunch.
Thanks again!
-gloria
Laura says
Great, thanks! I cant wait to try it!
Ginny McMeans says
Hi Laura, there are a few recipes that can’t be frozen such as salads and drinks. This one can though – after baking.
Ginny McMeans says
Hi Gloria! It’s 30minutes. I can’t believe I left that out. Well, maybe I can. 🙂 Thanks for the heads up. Your tortilla strips sound good too.
Laura says
This looks great! I know your website is vegan in the freezer….just wanted to make sure, can all your recipes be frozen? Thanks so much!!
gloria of Veghead, Etc. says
Hello, Ginny.
Your recipe posting is very timely because I have some sweet broccolini in the fridge.
QUESTION: How long to bake the quiche? I assume not very long because cook time (25 minutes) probably also includes the stovetop cooking?
Instead of a piecrust topping, I plan to use corn tortilla strips or a brown-rice tortilla—a fun experiment!
Thanks for posting.
Bintu | Recipes From A Pantry says
What a delicious looking quiche. Love the inclusion of tofu in it – I’ve never tried that in a quiche before!
Sarah says
I’ve never really cooked with tofu, but I think this sounds fantastic! What a great idea!
Trang says
This is a beautiful quiche, Ginny! I love that it has double crust cuz I’m all about the crust 😉
Traci @ The Kitchen Girl says
Love it! There are people like me, who are ‘sometimes’ vegans, and need tried and true recipes developed and tested by all-the-time vegans. So glad to discover this recipe. Thanks for sharing it!
sue | theviewfromgreatisland says
This pie is absolutely stunning! my husband is always asking me to make more meals with tofu, so I’m all over this!