Rating: 4.5 stars 4.2
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 vegan tofu quiches I have eaten! It is also one of the easiest to make!

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
1 9-inch pie
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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 the oven to 400 degrees F (200 degrees C).

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  • Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.

  • Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.

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

  • Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.

  • Bake in the 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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