Dairy-Free Broccoli Quiche
Discover the perfect blend of creamy texture and wholesome flavors with this Dairy-Free Broccoli Quiche—a satisfying and nutritious twist on the classic dish! Tofu and unsweetened almond milk work together to create a velvety, dairy-free base, while caramelized onions, tender broccoli florets, and a hint of garlic bring layers of savory goodness to every bite. Nutritional yeast adds a cheesy depth, complemented by a touch of nutmeg for warmth and complexity. Nestled in a flaky pie crust, this quiche is simple to prepare and ready in just an hour, making it ideal for brunches, meal prep, or a delightful vegetarian dinner. With keywords like "dairy-free," "broccoli quiche," and "vegan savory pie," this recipe is perfect for those seeking plant-based comfort food that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 cups broccoli florets, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 block (14 ounces) firm tofu, drained
- 0.5 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons tapioca starch
- 0.25 teaspoon nutmeg
- 1 9-inch prepared pie crust
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and sauté until caramelized, about 10-15 minutes. Stir occasionally to prevent burning.
Add the remaining tablespoon of olive oil, chopped broccoli, and minced garlic to the skillet. Sauté for an additional 5-7 minutes until the broccoli is bright green and tender. Season with salt and black pepper. Remove from heat and set aside.
In a blender or food processor, combine the drained tofu, almond milk, nutritional yeast, tapioca starch, and nutmeg. Blend until the mixture is completely smooth.
In a large mixing bowl, combine the sautéed vegetables with the tofu mixture. Stir until the vegetables are evenly distributed throughout the tofu mixture.
Pour the entire mixture into the prepared 9-inch pie crust, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is set.
Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing.
Serve warm or at room temperature and enjoy your dairy-free broccoli quiche.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 19.9 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 3086 mg | 237% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
