Vegan Broccoli Cheddar Quiche

This easy vegan broccoli cheddar quiche has all the flavor of a traditional quiche without the eggs or dairy. Use a store-bought pie crust to make prep a breeze.

this …

Tips for Making this Vegan Broccoli Cheddar Quiche

• Prebake your crust. Before adding the filling to your crust, you’ll want to pre-bake it for 10 minutes. That way, when it is finished baking after adding the filling, the crust will be nice and golden brown.
• Puree the tofu + seasonings. Use your food processor to quickly puree the firm tofu, nutritional yeast, turmeric, soy milk, and seasonings together.
• Chop your broccoli well. Rather than chopping by hand, simply toss your broccoli into the food processor and pulse until it is finely chopped.
• Add in your vegan cheddar cheese. I like using Daiya shredded cheddar cheese for this quiche because it melts so well. However, you can sub for another vegan cheese if you prefer.

What to serve with this vegan quiche

This quiche recipe is great served for any meal including brunch or dinner. It reheats well and I’ve packed leftover slices for lunch for work. We like serving it up with a side salad and some fruit or a small dish of yogurt.

Looking for more vegan breakfast recipes? Check these out!

• Easy vegan tofu scramble
• Healthy super seedy granola
• Vegan chocolate swirl banana bread

Vegan Broccoli Cheddar Quiche

Created by: Dietitian Debbie

Course Entree, Main Dish

Cuisine dairy free, Vegan

Prep Time 15 minutes

Cook Time 45 minutes

8 cups, 5 servings

This easy vegan broccoli cheddar quiche has all the flavor of a traditional quiche without the eggs or dairy. Use a store-bought pie crust to make prep a breeze. 

Print

Pin

Share

Rate

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 9 inch vegan pie crust
• 1 1/2 cups chopped broccoli ~2 small heads of broccoli
• 1 16 oz package firm tofu, drained
• 1/4 cup soy milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/4 cup nutritional yeast
• 1 1/2 cups shredded vegan cheddar cheese

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Bake pie crust for 10 minutes.
• Add broccoli to food processor and pulse to chop well. Transfer to a large mixing bowl. 
• Add tofu, soy milk, garlic, onion, sea salt, turmeric, and nutritional yeast to the food processor and puree well. 
• Add pureed tofu to the mixing bowl with the broccoli and add cheese. Stir well and transfer to the pie crust. 
• Bake for 45-55 minutes or until firm. Allow to cool for 5-10 minutes before slicing. 

Nutrition

Serving: 1/8th recipe | Calories: 265kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 3.5g | Polyunsaturated Fat: 11.5g | Sodium: 405mg | Fiber: 2.5g | Sugar: 0.5g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe