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Tofu Quiche with Broccoli
Tofu Quiche with Broccoli
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Creamy vegan tofu quiche with broccoli, Dijon mustard, and garlic.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 1 pound broccoli, chopped
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound firm tofu, drained
  • 0.5 cup soy milk
  • 0.25 teaspoon Dijon mustard
  • 0.75 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon ground red pepper
  • black pepper to taste
  • 1 tablespoon dried parsley
  • 0.125 cup Parmesan flavor soy cheese
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • Bake pie crust in the preheated oven until beautifully golden, about 10-12 minutes. Let it cool on the side.
  • Steam broccoli over a pot of boiling water for 2 to 6 minutes until tender but still slightly firm. Then, drain excess water.
  • In a large skillet over medium-high heat, cook onion and garlic in oil until golden. Add cooked broccoli and heat through. Set aside.
  • In a blender, blend tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese until smooth. Transfer the mixture to a large bowl, stir in the broccoli mixture, and then pour everything into the pie crust.
  • Bake the quiche in the preheated oven for 35 to 40 minutes until fully set. Rest for at least 5 minutes before slicing.

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