This savory Vegan Spinach Broccoli Quiche is a hearty meal for breakfast or brunch. Made with tofu for a creamy texture.

Spinach and Broccoli Vegan Quiche slice with the whole quiche in background.

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"I am currently making this for the second day in a row. So amazing. Thank you so much! This is perfect for my GF/Vegan daughter and I! - Erin"

One of my favorite breakfasts, when I'm not starting my day with a green vegan smoothie, is Tofu Frittata or Mexican Vegan Frittata. Instead of a vegan frittata, I thought I'd make an easy vegan quiche instead.

They are basically the same except a quiche has a crust and a custard base. For this vegan version, I used firm tofu in place of the eggs.

This Vegan Spinach Broccoli Quiche is a healthy hearty meal. Besides spinach and broccoli, I added nutritional yeast for a cheesy flavor. Miso paste and tamari add a savory umami flavor.

For the crust, I used chickpea flour. It has a mild flavor so it goes well with a variety of dishes.

Serve it with some vegan bacon or vegan sausage.

Other broccoli recipes to try are my Broccoli Tots recipe and my Healthy Broccoli Salad with Cranberries. Some spinach recipes to try are my Scrambled Tofu with Spinach and Vegan Spinach Lasagna.

Jump to:

❤️ Why You'll Love It
🧾 Ingredients
📖 Variations / Additions
🔪 Instructions
🥡 Storage
♨️ Reheating
💭 Tips
Do I Need To Press the Tofu?
🥞 Other Breakfast Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It's simple and easy to make.
Loaded with spinach and broccoli, it's a healthy hearty meal.
You can make it in steps to make it even easier, and you can freeze it.

🧾 Ingredients

Crust

Chickpea flour: I have not tried this recipe with any other flour, so check to see which are compatible for a 1:1 switch.
Olive oil: Binds the dough.
Salt: Enhances flavors. I like to use sea salt.

Filling

Onion: Adds a sweet pungent flavor.
Olive oil: To cook the veggies in.
Garlic: Adds a pungent flavor.
Broccoli: I like broccoli and spinach together, but you could swap it out for another veggie.
Spinach: I like spinach for its mild flavor. You could use another green like kale.
Tofu: I used firm tofu packed in water found in the refrigerated section. Extra-firm tofu would probably also work.
Miso paste: I used white gluten-free miso paste. It has the mildest flavor of all the miso pastes.
Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce.
Nutritional yeast: Adds a cheesy flavor. You could leave it out.
Salt & pepper: Enhances flavors and adds flavor.
Tomato (optional): For the topping. I sliced a large tomato. You could use cherry tomatoes or another variety. You could leave it off or substitute it with another veggie or fresh herbs.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

You can use any vegetables you like, just cook them first and keep in mind ratios and water content. You'll want to drain any excess liquid before adding the vegetables to the tofu mixture.

The only flour I've used for the crust is chickpea flour because I really like it, but you could probably use a gluten-free flour mix as well.

Vegan eggs
Vegan cheese
Asparagus
Mushrooms
Potatoes
Turmeric

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🔪 Instructions

Collage of quiche crust in a food processor before and after blending, then in a pie dish before and after baking.

Step 1: Add chickpea flour, ice-cold water, olive oil, and salt to a food processor.

Step 2: Blend. It should be the consistency of play dough.

Step 3: Oil a 9" pie pan with olive oil. Oil your hands as well so they don't stick to the dough. Spread the dough out in the pan, including the edges.

Step 4: Bake at 350° for 20-25 minutes, or until starting to turn golden.

Collage of cooked onions in a skillet, then with cooked broccoli, then cooked spinach, and last tofu filling in a food processor before blending.

Step 5: Heat olive oil in a pan on medium heat. Add onions and cook until translucent.

Step 6: Add garlic, broccoli, salt, and pepper. Cook until broccoli is crisp-tender.

Step 7: Add spinach and cook until it is wilted.

Step 8: Add tofu, miso paste, tamari, and nutritional yeast to a food processor.

Collage of food processor with tofu mixture, then cooked spinach and broccoli mixture adde, then blended, then spread over quiche crust.

Step 9: Blend the tofu mixture until combined. Add salt and pepper to taste.

Step 10: Pour the spinach-broccoli mixture into the food processor.

Step 11: Pulse to combine and keep a chunky consistency. Blend for a smooth consistency.

Step 12: Spread over chickpea flour crust. Place sliced tomatoes on top if using. Bake at 400° for 20 minutes.

🥡 Storage

This vegan spinach quiche will last 5 days in an airtight container in the fridge.

♨️ Reheating

You can reheat this recipe in the oven at a low setting or in the microwave.

💭 Tips

There's no need to roll out the chickpea crust. Once all the ingredients are mixed, it will be a similar consistency to play dough, which you can press into a pan.
Oil your hands so they don't stick to the dough. Bake until the crust is golden on the edges, then add filling and bake again.
Don't skip cooking the veggies before baking the quiche. Even though you're baking the quiche, the veggies need to be cooked ahead of time for overall taste.
The same goes for the crust. Adding wet ingredients to a pie crust that isn't cooked just makes for a wet dough.