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 some 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 tofu 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 vegan quiche another broccoli recipe on the blog is completely different.
Veggie Stuffed Pasta Shells have broccoli inside with a nice marinara sauce. You may just want to check that out later.
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.
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How Do You Cook Broccoli?
Steam, Boil, Sauté and you can even eat it Raw.
I almost always steam my broccoli when we are going to eat it as a pure vegetable with just some seasoning. After the water starts to boil, cover, turn down the heat and steam about 10 minutes.
When you boil broccoli you add the florets to rapidly boiling water, along with salt, and boil for just about 2 minutes. Then remove with a slotted spoon and season to your liking.
This recipe calls for sautéing and it is capital D – Delicious.
Broccoli Tofu Quiche
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.
Notes
Nutrition
Thanks Jessica! Unfortunately, I believe this quiche will not freeze well. There is too much lightness and air in the quiche and I also believe it would collapse when it was defrosted.
This looks great. Any tips of reheating after freezing. I’ve frozen tofu based vegan quiches before and they defrosted into a soggy mess. Thanks in advance for any tips you can give me freezing reheating. 🙂
Oh, that is wonderful Gloria and thanks for all your kind words!
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
Great, thanks! I cant wait to try it!
Hi Laura, there are a few recipes that can’t be frozen such as salads and drinks. This one can though – after baking.
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.
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!!
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.
What a delicious looking quiche. Love the inclusion of tofu in it – I’ve never tried that in a quiche before!
I’ve never really cooked with tofu, but I think this sounds fantastic! What a great idea!
This is a beautiful quiche, Ginny! I love that it has double crust cuz I’m all about the crust 😉
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!
This pie is absolutely stunning! my husband is always asking me to make more meals with tofu, so I’m all over this!