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    Home » Recipes » Savory Breakfast

    Modified: Apr 4, 2025 · Published: Aug 15, 2018 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Spinach Broccoli Quiche

    Jump to Recipe Pin

    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

    Ingredients on a cutting board with labels.
    Ingredients on a cutting board with labels.

    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.

    Vegan Spinach Broccoli Quiche in pan.

    🥡 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.

    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.

    Vegan Spinach Broccoli Quiche on a plate.

    🥞 Other Breakfast Recipes

    • Matcha Banana Pancakes
      Matcha Banana Pancakes
    • Vegan Monte Cristo on a plate.
      Vegan Monte Cristo
    • Easy Vegan French Toast
      Easy Vegan French Toast (Gluten Free)
    • Tofu Frittata
      Tofu Frittata

    If you tried this Vegan Spinach Broccoli Quiche Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    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.

    📋 Recipe

    Vegan Spinach Broccoli Quiche on a plate.
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    4.88 from 16 votes

    Vegan Spinach Broccoli Quiche

    This savory Vegan Spinach Broccoli Quiche is a hearty meal for breakfast or brunch. Made with tofu for a creamy texture.
    Course Breakfast
    Cuisine French inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 55 minutes minutes
    Servings 6 for a 9" pan
    Calories 297kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    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°F.
    • Mix all ingredients in a food processor. 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°F for 20-25 minutes, or until the edges are starting to turn golden.

    Filling

    • Heat 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 into the food processor with the tofu mixture. Pulse to combine for a chunky consistency and blend for a smooth consistency. Spread the mixture over the chickpea flour crust. Place sliced tomatoes on top. Bake at 400°F for 20 minutes.

    Notes

    This recipe will last for 5 days in an airtight container in the fridge or 3-4 months in the freezer. You can reheat this recipe in the oven at a low setting or in the microwave.

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    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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

    More Savory Breakfast

    • Spicy Chickpea Scramble
      Spicy Chickpea Scramble
    • Tofu bacon on an open faced sandwich.
      The Most Incredible Tofu Bacon
    • Vegan Tofu Omelette on a plate.
      Vegan Tofu Omelette
    • Vegan Chilaquiles
      Vegan Chilaquiles

    Reader Interactions

    Comments

      4.88 from 16 votes (6 ratings without comment)

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      Recipe Rating




    1. Kelsey says

      April 03, 2023 at 12:55 am

      Hi! I love this recipe, I’ve made it many a times. But I have never prepped it one day and baked it the next. Do you think if I sautéed and food processed the tofu and veggies the day before and stored the filling in the fridge the night before, I could use it the next day and bake the crust etc. fresh? I’m trying to “save time” on the morning that I want to bake it.5 stars

      Reply
      • Willow Moon says

        April 03, 2023 at 7:50 am

        Definitely you can do that!

        Reply
    2. Roz says

      August 02, 2022 at 3:32 am

      The crust was terrific. I will need to work on a tastier filling for my diet needs. I halved the recipe and made two chubby small quiches. Will definitely repeat this one. Thankyou Willow.4 stars

      Reply
      • Willow Moon says

        August 02, 2022 at 11:48 am

        Thanks! I don't know what your diet needs are, but I also have a Caramelized Onion Vegan Quiche. I think caramelized onions make everything tastier!

        Reply
    3. Mary says

      February 03, 2022 at 7:00 am

      Absolutely delicious! I was not in the mood to make my own crust, so I bought 2 vegan pie crust for an easier option and it tasted delicious. Thank you for this recipe.5 stars

      Reply
      • Willow Moon says

        February 03, 2022 at 11:48 am

        Thank you Mary!

        Reply
    4. Babs says

      May 04, 2021 at 10:41 pm

      Can the quiche be frozen?

      Reply
      • Willow Moon says

        May 05, 2021 at 6:31 am

        You can freeze it but I don’t recommend it. Tofu changes texture when freezing. It will be less spongy. It does refrigerate well though.

        Reply
    5. Dani says

      January 24, 2021 at 1:28 pm

      I am excited to make this today! Question... what are your recommendations for storing/reheating?

      Reply
      • Willow Moon says

        January 24, 2021 at 3:15 pm

        I store it in the fridge in an airtight container and heat it in the microwave.

        Reply
    6. Jen says

      November 08, 2020 at 10:15 am

      This turned out great! I did not have enough broccoli so I used some potato and it worked out fine. Rave reviews from the teen and boyfriend.5 stars

      Reply
      • Willow Moon says

        November 08, 2020 at 2:43 pm

        Thanks Jen, I’m so glad everyone liked it!

        Reply
    7. Kelsey says

      September 05, 2020 at 5:54 pm

      Can I use cauliflower instead of broccoli?

      Reply
      • Willow Moon says

        September 05, 2020 at 7:01 pm

        I don’t see why not. It should work just fine.

        Reply
    8. Carrie says

      April 03, 2020 at 6:37 am

      I’ve been wanting to try this recipe for a while, but I was only able to find extra firm tofu and brown miso paste at the store. Do you think the recipe would still work with these ingredients (I was thinking of reducing the quantity of miso)?

      Reply
      • Willow Moon says

        April 03, 2020 at 7:59 am

        Yes, they will work. I think you have the right idea to reduce the amount of brown miso paste, since it has a stronger flavor than the white.

        Reply
    9. Lindsey says

      January 06, 2020 at 7:09 pm

      This was delicious! Do you need to drain the tofu first?

      Reply
      • Willow Moon says

        January 07, 2020 at 2:28 pm

        Thanks Lindsey! Yes, you always want to drain tofu before using it.

        Reply
    « Older Comments

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