Broccoli Tofu Quiche

Name: Broccoli Tofu Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 dash Black Pepper; 1 lb Broccoli; 0.25 tsp Dijon Mustard; 1 tbsp Dried Parsley; 1 lb Firm Tofu; 4 cloves Garlic; 0.25 tsp Ground Nutmeg; 1 tbsp Olive Oil; 1 whole Onion; 1 whole Pie Crust; 0.5 tsp Red Pepper Flakes; 0.75 tsp Salt; 0.5 cup Soy Milk; 0.13 cup Vegan Parmesan Cheese

Breakfast 🍳Dinner 🍽️Lunch 🥪 American Low-Carb Sugar-Free Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food

Broccoli Tofu Quiche balances a silky tofu custard with tender broccoli, sweet onion, and a hint of Dijon and nutmeg, all nestled in a flaky crust. The gentle heat of red pepper and a sprinkle of herby parsley round out the flavors, making it a satisfying option for brunch or a light dinner that feels both cozy and fresh.

Prep20 mins
Cook50 mins
Serves6
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Bake the pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3

Place the broccoli in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4

Heat the oil in a large skillet over medium-high heat. Sauté the onion and garlic until golden. Stir in the cooked broccoli and heat through. Set aside.
5

Combine the tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; blend until smooth. Pour into a large bowl and stir in the broccoli mixture. Transfer the mixture to the pie crust.
6

Bake in the preheated oven until the quiche is set, 35 to 40 minutes. Let stand for at least 5 minutes before cutting.