This savory Spinach and Broccoli Vegan Quiche is a hearty meal for breakfast or brunch. Made with tofu for a creamy texture.
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 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.
Serve it with some vegan bacon or vegan sausage.
Another broccoli recipe to try is my Healthy Broccoli Salad with Cranberries.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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.
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 is the mildest flavor.
- 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: 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.
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🔪 Instructions
- Pastry Crust: Mix chickpea flour, ice-cold water, olive oil, and salt. It should be the consistency of play dough.
- 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. Bake at 350° for 20-25 minutes, or until 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.
- Add tofu, miso paste, tamari, and nutritional yeast to a food processor. Blend the tofu mixture until combined. 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.
🥡 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.
📖 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 cheese
- Asparagus
- Mushrooms
- Potatoes
- Turmeric
- Vegan eggs
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.
🥞 Other Breakfast Recipes
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.
*Don't forget to come back and leave your feedback and star rating.
📋 Recipe
Spinach and Broccoli Vegan Quiche
Equipment
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)
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.
Kelsey says
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.
Willow Moon says
Definitely you can do that!
Roz says
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.
Willow Moon says
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!
Mary says
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.
Willow Moon says
Thank you Mary!
Babs says
Can the quiche be frozen?
Willow Moon says
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.
Dani says
I am excited to make this today! Question... what are your recommendations for storing/reheating?
Willow Moon says
I store it in the fridge in an airtight container and heat it in the microwave.
Jen says
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.
Willow Moon says
Thanks Jen, I’m so glad everyone liked it!
Kelsey says
Can I use cauliflower instead of broccoli?
Willow Moon says
I don’t see why not. It should work just fine.
Carrie says
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)?
Willow Moon says
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.
Lindsey says
This was delicious! Do you need to drain the tofu first?
Willow Moon says
Thanks Lindsey! Yes, you always want to drain tofu before using it.