Spinach and Broccoli Vegan Quiche

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

Vegan Quiche

One of my favorite breakfasts when I'm not starting my day with a green smoothie is Tofu 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.

This Spinach and Broccoli Vegan 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.

Other Breakfast Recipes You Might Like

• Matcha Banana Pancakes
• Vegan Monte Cristo
• Vegan Raspberry Calzones
• Peanut Butter and Blueberry French Toast

How to Make This Recipe

1. Pie Crust: Mix chickpea flour, ice cold water, olive oil, and salt. It should be the consistency of play dough.
2. Oil a 9" pan with olive oil. Oil your hands as well so they don't stick to the dough.
3. Spread the dough out in the pan, including the edges. Bake at 350° for 20-25 minutes, or until starting to turn golden.
4. Filling: Heat olive oil in a pan on medium heat. Add onions and cook until translucent.
5. Add garlic, broccoli, salt and pepper. Cook until broccoli is crisp tender.
6. Add spinach and cook until it is wilted.
7. Add tofu, miso paste, tamari, and nutritional yeast to a food processor. Mix well. Add salt and pepper to taste.
8. Pour the spinach broccoli mixture in. Pulse to combine. Spread over chickpea flour crust. Place sliced tomatoes on top. Bake at 400° for 20 minutes.

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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.

Substitutions

• You can use any vegetables you like, just cook them first and keep in mind ratios and water content.
• 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.

Do I Need To Press the Tofu?

For this recipe it isn't necessary to press the tofu. Drain it if it's the refrigerated kind.

Recipe

If you want to wow your brunch guests, include this easy vegan quiche recipe on the menu, or try my Caramelized Onion Vegan Quiche. While you're at it, serve some Chocolate Almond Pancakes along with it.

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5 from 11 votes

Spinach and Broccoli Vegan Quiche

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

Course Breakfast

Cuisine vegan, gluten free

Keyword tofu quiche, vegan quiche

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 for a 9" pan

Calories 297kcal

Author Willow Moon

Ingredients

Chickpea Flour Crust

• 2 cups chickpea flour
• ½ cup ice cold water
• 1 tablespoon olive oil
• Pinch salt

Filling

• ¼ cup chopped onion
• 1 tablespoon olive oil
• 1 clove garlic minced
• 2 cups chopped broccoli
• 4 cups spinach
• 14 ounces firm tofu
• 2 tablespoons white gluten free miso paste
• 1 tablespoon low sodium gluten free tamari
• 2 tablespoons nutritional yeast
• Salt and pepper
• 6 slices tomato (optional)

US Customary - Metric

Instructions

• Chickpea Flour Crust: Preheat oven to 350°.
• Mix all ingredients. It should be the consistency of play dough. Oil a 9" pan with olive oil, including the sides of the pan. Oil your hands as well.  
• Spread the dough out in the pan, including the sides, pressing down to get it even. Bake at 350° for 20-25 minutes, or until the edges are starting to turn golden.
• Filling: Heat the olive oil in a pan on medium heat. Add onions and cook until translucent.
• Add garlic, broccoli, salt and pepper. Cook until broccoli is crisp tender.
• Add spinach and cook until it is wilted.
• In a food processor combine tofu, miso paste, tamari, and nutritional yeast. Mix well. Add salt and pepper to taste.
• Pour the spinach broccoli mixture in. Pulse to combine. Spread over chickpea flour crust. Place sliced tomatoes on top. Bake at 400° for 20 minutes.

Nutrition

Calories: 297kcal | Carbohydrates: 31g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 434mg | Potassium: 687mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2305IU | Vitamin C: 37mg | Calcium: 141mg | Iron: 3.9mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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