|Nutritional Guidelines (per serving)|
|Servings: one quiche; serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This egg-free quiche recipe with broccoli is our most popular vegan quiche recipe here on TheSpruce. It uses tofu instead of eggs for a healthy, low-fat, dairy-free, and cholesterol-free vegetarian and vegan breakfast or weekend brunch entree. No egg replacer needed!
Although the recipe calls for mushrooms and broccoli, you can substitute your favorite vegetables instead. You may decide you love the flavors of the green bell peppers, broccoli, onions and mushroom and don't miss the non-vegan ingredients such as cheese.
If you are making your own pie crust, ensure you are using only vegan ingredients. Use care with commercially produced pie crust as it may contain lard, butter or other milk products. Or, check out this easy vegan pie crust recipe, perfect for a homemade quiche, too!
For this recipe, you'll need a blender or food processor, a pie tin, saucepan, your stovetop and your oven for baking your quiche.
Looking for more vegan breakfast ideas? You might also want to try some tofu breakfast recipes, quinoa breakfast recipes or this vegan potato frittata recipe, which is a crustless vegan quiche. Also, check out vegan latkes, or, bake up some fresh homemade vegan muffins!
Gather the ingredients.
Pre-heat the oven to 425 F.
Chop the onion, green bell pepper, and broccoli. Slice the mushrooms.
Heat the olive oil in a medium saucepan over medium heat and sauté the onion, green pepper, broccoli, and mushrooms until softened and cooked, about 8 to 10 minutes.
In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt, and soy milk until the mixture is smooth.
Stir the vegetables and the tofu mixture together and add pepper to taste.
Pour the mixed batter into the pie crust.
Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.
Serve the quiche warm with a side of fresh fruit salad or in the classic presentation with a green salad and vegan salad dressing.
For an individual portion variation, make mini-quiches in a muffin tin. Line each hole with the pie dough and fill 2/3 of the way with the batter. Reduce the baking time accordingly, to 15 to 20 minutes.
The quiche will keep in the refrigerator for up to three days. Reheat portions in the microwave or the oven. You can freeze portions as well to enjoy later.
Reprinted with permission from The Compassionate Cook Cookbook.