Rating: 4.5 stars
92 Ratings
  • 5 star values: 49
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2

This is one of the best quiches I have eaten! It is also one of the easiest to make!

Recipe Summary

cook:
40 mins
additional:
5 mins
total:
1 hr 5 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.

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  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

  • Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.

  • In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.

  • Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

Cook's Note:

Use a pie crust made with vegetable shortening or oil, if you're serving this to vegan guests.

Nutrition Facts

337 calories; protein 18g; carbohydrates 26.3g; fat 19.6g; sodium 532.2mg. Full Nutrition
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