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Vegan Broccoli Quiche


This egg-free quiche recipe uses tofu instead of eggs for a healthy and low-fat vegan breakfast. Although the recipe calls for mushrooms and broccoli, you could always substitute your favorite vegetables instead. You might also want to try this vegan quiche with soy cheese recipe, or this vegan potato fritatta recipe, which is basically a crustless vegan quiche.

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  • 1 pre-made pie crust
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 green bell pepper, chopped
  • 1 cup chopped broccoli
  • 1 cup fresh sliced mushrooms
  • 1 pound firm tofu, patted dry
  • pinch of nutmeg
  • 1/2 tsp turmeric
  • 1 tbsp dried basil
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup soy milk


Adapted from


Step 1

Pre-heat the oven to 425 degrees.
Heat the olive oil in a medium saucepan over medium heat and sautee the onion, green pepper, broccoli and mushrooms until cooked, about 8 to 10 minutes.

In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until smooth. Stir the vegetables and the tofu mixture together and add pepper to taste.

Pout the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.


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