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Spinach and Broccoli Vegan Quiche

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


Chickpea Flour Crust

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


  • 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)


  • 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.


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