Vegan Broccoli Quiche
Satisfy your savory cravings with this irresistible Vegan Broccoli Quiche, a healthy and plant-based twist on a classic favorite. Featuring a velvety filling made with creamy tofu, raw cashews, and a hint of nutritional yeast for a cheesy, umami-packed flavor, this quiche is as nourishing as it is delicious. The star of the dish, tender broccoli florets, are perfectly seasoned with aromatic garlic, sautéed onions, and a touch of turmeric for added color and warmth. Baked to golden perfection in a flaky vegan pie crust, this quiche is ideal for brunch, lunch, or even a light dinner. It’s dairy-free, egg-free, and loaded with wholesome ingredients, making it a guilt-free indulgence for vegans and non-vegans alike. Serve it warm or at room temperature for a satisfying, protein-packed meal that’s as good for your taste buds as it is for your body. Perfect for meal prep or sharing with family and friends!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 9-inch crust Vegan pie crust
- 2 cups Broccoli florets
- 14 oz Firm tofu
- 0.5 cup Raw cashews
- 0.25 cup Nutritional yeast
- 0.5 cup Unsweetened almond milk
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
Instructions
Preheat the oven to 375°F (190°C).
Boil water in a pot, add the broccoli florets, and blanch them for 2 minutes. Drain and set aside.
In a blender, combine firm tofu, raw cashews, nutritional yeast, and unsweetened almond milk. Blend until smooth and creamy.
Heat olive oil in a skillet over medium heat. Add minced garlic and diced onion; sauté for 3-4 minutes until onions are translucent.
Add blanched broccoli florets to the skillet with onions and garlic. Cook for an additional 2-3 minutes.
Stir in turmeric powder, salt, black pepper, and smoked paprika into the skillet, ensuring all ingredients are well mixed.
Remove skillet from heat and fold the vegetable mixture into the tofu-cashew blend in the blender.
Pour the filling into the vegan pie crust, spreading evenly with a spatula.
Bake in preheated oven for 35-40 minutes, or until the top is firm and lightly golden.
Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 13.7 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3160 mg | 243% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2260 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.
