This healthy, egg-free quiche recipe with broccoli is a crowd-pleaser for vegans and omnivores alike. It uses tofu instead of eggs or egg replacer, making this dish a great vegetarian breakfast or weekend brunch entrée.
Ingreadient
- 1 premade vegan pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, chopped
- 1 cup chopped broccoli
- 1 cup sliced fresh mushrooms
- 1 pound firm tofu, patted dry
- 1 pinch nutmeg
- 1/2 teaspoon turmeric
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/2 cup soy milk
Direction
- Gather the ingredients.
- Preheat 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 keep things classic with a green salad and vegan salad dressing.
