Broccoli Tofu Quiche is full of veggies and ready in under an hour.  A special dinner that reheats perfectly.
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5 from 4 votes

Broccoli Tofu Quiche

Broccoli Tofu Quiche is full of veggies and ready in under an hour.
Course Main Dish
Cuisine Quiche
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 Servings
Calories 390kcal
Author Ginny McMeans

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

I used a 9 inch 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 its shape.

Nutrition

Serving: 1Serving | Calories: 390kcal | Carbohydrates: 41g | Protein: 16g | Fat: 19g | Saturated Fat: 5g | Sodium: 814mg | Potassium: 561mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1065IU | Vitamin C: 41.2mg | Calcium: 78mg | Iron: 3.6mg