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
Tips for Making a Vegan Quiche
- 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.
- Oil your hands and press the dough into an oiled pie crust pan. 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.
Spinach and Broccoli Vegan Quiche Recipe
If you want to wow your brunch guests, include this easy vegan quiche recipe on the menu. While you’re at it, serve some Chocolate Almond Pancakes along with it.
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You May Need:
Spinach and Broccoli Vegan Quiche
Ingredients
Chickpea Flour Crust
- 2 cups chickpea flour
- 1/2 cup ice cold water
- 1 tablespoon olive oil
- Pinch salt
Filling
- 1/4 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)
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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Erin says
What is “whites gluten“? Do you have to put in the recipe? I don’t see anywhere in the instructions for putting it together when to add it in. Thanks!
Willow Moon says
The ingredient is “white gluten free miso paste” which you add in step #7. No you don’t have to use it. It does add a nice savory umami flavor though. You could use hummus instead.
Veronica says
Is there a substitution for tofu?
Willow Moon says
There are vegan quiche recipes using chickpea flour or an egg replacer. You could check out those. There’s not really a one-to-one replacement. You’re basically looking at a whole different recipe.
Tanya says
This was a hit with my whole family! I plan on making this for brunch at an upcoming reunion. Thanks for sharing!
Willow Moon says
Thanks Tanya!
Stacey says
This is so Devine. Thank you for sharing this recipe
Willow Moon says
Thanks Stacey, I’m glad you like it!
Julia says
Hi! I made this an absolutely loved it! Wondering if it’s freezer friendly?
Willow Moon says
Thanks Julia, I’m so glad that you liked it! I haven’t tried freezing it, but have read that you can freeze cooked tofu recipes. The only thing is the tofu may take on a more porous texture.
Nancy says
Is the tofu drained?
I cant wait to try this
Willow Moon says
Yes, always drain the water before using tofu.
Erin Andrews says
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!
Willow Moon says
Thanks Erin! That makes me so happy!
Marion says
Hi,
I tried making this tonight, it looks so good and simple but when mixing the crust ingredients it got incredibly sticky. I used a bunch of olive oil but it stuck to my fingers and the bowl I mixed it it and I couldn’t transfer it to the pie dish. I had to wash it off with hot water and throw it away in the end. Do you have any tips for this issue? Thanks so much!
Willow Moon says
I would make sure you’re using ice cold water, and oil your hands before spreading out the dough. It shouldn’t be so sticky that you can’t form it.
fran says
Love this! Thanks for the recipe!
Willow Moon says
Thanks Fran!
Kay says
I just made this and it’s baking now, I had one problem though, next time I think I will just fold the vegetable mixture into the tofu mustier instead of pulsing, mine turned into a green quiche. I guess I over pulsed. But I’m sure it will still taste good.
Willow Moon says
Hi Kay, yes it will still taste the same if you over pulsed.