Classic Quiche
A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.
YIELD
6 servingsPREP
20 minCOOK
READY
Yes, you can make a quiche without eggs or cream. And yes, it actually holds together beautifully.
The crust is a hearty blend of ground oats, whole wheat flour, and sesame seeds that bakes up nutty and sturdy. The filling swaps traditional custard for silken tofu blended smooth with mustard, nutmeg, nutritional yeast, and basil until it’s creamy and rich.
Bright broccoli florets, sauteed onions, and garlic fill the shell, with the tofu mixture poured right over top. It bakes until slightly puffy and sliceable.
Variations
- Swap the broccoli for steamed asparagus spears for a springtime version.
- Try sauteed mushrooms and leeks for something earthy and savory.
- Red pepper and zucchini make a colorful summer option.
Kitchen Tips
- Blend the tofu filling for a full 2 minutes. The smoother it gets, the more it mimics a traditional custard texture.
- Pre-bake the crust before adding the filling. This prevents a soggy bottom.
- Let the quiche cool for at least 5 minutes before slicing so the filling firms up and the pieces hold their shape.
Ingredients
Directions
Crust: Preheat oven to 375℉ (190℃).
Grind oats to a coarse flour n a blender or food processor.
Place ground oats in a large bowl.
Stir in whole wheat flour, white flour, salt and baking powder.
Drizzle ¼ cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand.
Drizzle lemon juice, honey or maple syrup and 2 tablespoon water over dough.
Mix lightly with a fork until dough forms a ball, adding more water if necessary.
Roll out dough between sheets of waxed paper.
Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan.
(If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.)
Prick sides and bottom of crust with a fork.
Bake for 20 minutes, remove from oven and reduce temperature to 350℉ (180℃).
Filling: Heat 1 teaspoon water or oil in a skillet over medium heat.
Add onion and sauté for 3 to 5 minutes.
Add garlic and sauté for 30 seconds. Add broccoli florettes and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sautéed mushrooms and leeks, or red pepper and zucchini.
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