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Tofu Quiche with Spinach and Broccoli

What you need: 

1 pre-made pie crust
1 pound broccoli or spinach
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk (I use soy)
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
2 tablespoons vegan parmesan cheese

What you do: 

1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes. Cook your veggie of choice until just soft.
2. Cook onion and garlic in olive oil until golden, and add veggie and heat through. In blender, puree tofu, milk, mustard, salt, nutmeg, pepper, and vegan cheese, until smooth.
3. Pour pureed mixture into large bowl, and add the onion and veggie mixture. Combine well.
4. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Preparation Time: 
20 minutes, Cooking time: 35 minutes
Cooking Time: 
35 minutes
Recipe Category: 



I loved quiche in my omni days, so I was excited to find and try this recipe. It was delicious! I had to make a few substitutions (as usual) but I don't think I changed it too much. I used broccoli instead of spinach, rice milk instead of soy milk, omitted the vegan parmesan, and subbed paprika for the ground red pepper. I baked as directed and brushed with a little olive oil when there was about 15 minutes to go. I made my own crust but you could even make this without a crust - that's how I made my egg quiches and they always came out fine. Anyway, thanks for a great recipe - best vegan quiche I've had!!


This recipe is excellent! If you have been waiting, don't... so easy to make!


This is a great recipe that I made for Easter brunch.  I used the above poster's suggestion and made a brown rice crust...very nice!  I also put in red peppers, chives, artichoke hearts, sauteed leeks, sundried tomatoes, and some spinach.  Added one tbs. of tahini and some nutritional yeast to give it a cheesier flavor.  Also added rosemary and some turmeric (for color), basil, oregano and thyme. 

It was served next to a traditional omni meat/cheese/egg casserole and it totally stood its ground.  People enjoyed tasting it!

This recipe has endless variations, but the basics work sets up "just like a real quiche" (quote from my omni friend).  Feel free to play with veggies and other stuff like that as long as you keep the base measurements the same.  Thanks for the 5* recipe!


Made this tonight and it was a very good dish. I skimped a little on the salt but next time I'll add more, as well as some extra garlic - it was good but a touch bland. Could this work a little better maybe with garlic powder? I may also try draining the tofu even more; it was still a little moist when I threw it in the food processor and I think that affected the texture and the taste. I made this with broccoli, spinach, and portabella mushrooms, and threw some extra portabella on the top as a garnish; I highly recommend those mushrooms, as they added some nice flavor. While not the world's greatest meal that I've prepared, both me and my omni parents enjoyed it, and I'll make it again with some variations next time. The real test will be if my quiche-lovin' grandma likes it!


make this- seriously- i used tons of assorted onions hot sauce and fresh dill and parsley- the texture was rite on- its all ive eaten for the past two days- and def the next two- so crazy good


I loved this recipe. Very easy. Very tasty. And very forgiving. I had no onion, only the dried chopped onion you shake out of the bottle. So I used 2 tablespoons of that, reduced the soy milk, and it came out great. I used spinach, no broccoli, and left out the Dijon mustard.

I made the quiche for breakfast. Put the rest back in the refrigerator covered with aluminum foil. The next day, I reheated a slice in the microwave for 1 1/2 minutes. This recipe is a keeper.


Great recipe!!! I added both broccoli and spinach as well as mushrooms, green pepper and zucchini. Sprinkled in some nutritional yeast, used shredded vegan cheddar cheese instead of Parmesan and added some Bragg's ( I not sure how much, my Bragg's is in a spray bottle). I kept thinking as I was making this, that it wasn't going to hold together once it was cooked so I also added ENER-G Egg Replacer, enough for 1 egg to the mixture. It turned out great!!! I will definitely make this again!


LOVE IT!!! A really good recipe!  I made mine in individual cups (the mini pie shells sorry I don't know what they are called!) It ended up making 16 mini quiches.  I stuck pretty much to the recipe except I used extra firm tofu, 4 cloves garlic and mixed spinach and broccoli together.  I can tell this will be a new staple in my house!  I think next time though I would add some veg mozza cheese.  I still crave my cheese  :D- any suggestions on a good 'meltable' brand?  I think I will also try it with a potato crust or the rice one that zucchiniSister posted.


This was great! However;  I changed the crust and made a potato one. It was nice and crispy. I used 4 grated potatoes, 3/4 cup of spelt flour, 1 grated onion, salt and 1 egg replacer. Mixed it all together put it in a pan as I would do if i was making a regular pie crust and baked it for 30 minutes. After that I put the filling in crust and baked untill it was a little brown on top. Delicious!



I SOOOO was not expecting this quiche to be this good.  I made this for dinner tonight, and my non-veg GF was like "I don't WANT quiche for dinner."

When it was done, she ate a bite of mine & has now eaten about half the darn quiche!

I omitted the soy parm (don't like real parm...I'm a vegetarian considering going vegan), the mustard, and used scallions b/c we're out of onions. DEEEEE_LICIOUS!



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