An Egg-Free Broccoli Quiche Without the Guilt

Updated on May 22, 2017

In 2000, our younger daughter announced that she had become a vegetarian.

For a meat-and-potatoes-loving family, this was more than a bit of a shock. How would we survive!?

...Well, as the "chief cook" in the household (a.k.a. Mom), I searched online for recipes that would remove animal carcass from our daily diet but still provide the nutrients we need on a daily basis. And so I reluctantly became friends with tofu.

block of firm tofu
block of firm tofu

What is tofu?

Prior to the year 2000, I'm pretty sure I had never eaten tofu (bean curd). I know I hadn't cooked with it. And... I must admit that I was a bit reluctant to even touch it. It looked so pale and giggly and odd. I tasted a small amount and found that it was as bland as it looks.

But now I realize that what at first made me hesitant to use tofu is now it's greatest attribute. It is tasteless, and so it easily takes on the flavor of the ingredients with which it is combined.

Tofu is a perfect substitute for meat. It's a complete protein (containing all of the essential amino acids for a balanced diet), and it's 100 percent plant-based, so not only is it good for you, but its production is eco-friendly.

5 stars from 1 rating of Tofu Quiche with Broccoli

Cook Time

Prep time: 35 min
Cook time: 1 hour
Ready in: 1 hour 35 min
Yields: 6 to 8 servings

Equipment you will need

  • Food processor
  • Plastic wrap
  • Rolling pin
  • 9-inch pie plate
  • Fork
  • Aluminum foil or parchment paper
  • Pie weights or dried beans
  • Large saut√© pan
  • Vegetable steamer

Ingredients for pastry crust

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 cup olive oil
  • 3 tablespoons ice water
  • Non-stick cooking spray

pastry-lined pie pan ready to be crimped and baked
pastry-lined pie pan ready to be crimped and baked

Instructions for pastry crust

Combine flour, salt, and baking powder in bowl of a food processor.

  1. Pulse several times to combine
  2. Stir together oil and water; slowly pour through feed tube with food processor running until dough forms.
  3. Turn dough out onto a lightly-floured surface. Knead 10 times.
  4. Form into a small flat disk; wrap in plastic wrap and chill 20 minutes.
  5. After the dough is chilled, roll into a 12-inch circle on lightly-floured surface.
  6. Gently ease into a 9-inch pie plate coated with cooking spray.
  7. Cover with plastic wrap and chill for 10 minutes.
  8. Use a fork to lightly prick the bottom of the pastry. Trim the edge of the pastry to within one inch of the rim of the baking pan. Fold under and crimp.
  9. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.
  10. Preheat oven to 425 degrees F.
  11. Bake the pie pastry for 12 minutes. Remove from the oven and set aside.

Ingredients for quiche filling

  • 1 9-inch pie crust, (as described above)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp. olive oil
  • 1 lb. broccoli
  • 1 lb. firm tofu, drained
  • 1/2 cup milk
  • 2 tablespoons Parmesan cheese
  • 1/4 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground black pepper

Instructions for quiche filling

  1. Reduce oven temperature to 400 degrees F.
  2. Heat a large saute pan over medium-high heat. Add the 2 tsp. olive oil; swirl to coat the bottom of the pan.
  3. Cook the onion and garlic in the oil until softened--about 2 minutes. Remove from heat and set aside.
  4. Place the broccoli pieces in a steamer basket. Steam over simmering water until very tender--about 8-10 minutes. Add to onion mixture and set aside.
  5. In blender or food processor, puree the tofu and remaining ingredients (milk through ground black pepper) until smooth. Add the broccoli and onions and process until smooth.
  6. Pour into pre-baked crust. Bake for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before serving.

Questions & Answers

    © 2014 Linda Lum

    Comments

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      • dappledesigns profile image

        dappledesigns 4 years ago from In Limbo between New England and the Midwest

        I will take a look! I'm veggie and the hubs is meat and potatoes, so I'm always looking for new recipes :)

      • Carb Diva profile image
        Author

        Linda Lum 4 years ago from Washington State, USA

        Hi dappledesigns - I'm glad you found this and hope you like it. If you like vegetarian meals you will find a few more in my hubs (although admittedly there are a number of items for the carnivore as well).

      • dappledesigns profile image

        dappledesigns 4 years ago from In Limbo between New England and the Midwest

        Just pinned it for this week :) thanks for this! I'm glad you use firm tofu, I always see recipes calling for silken and it's just too mushy for me.

      • Carb Diva profile image
        Author

        Linda Lum 4 years ago from Washington State, USA

        Thank you Tom R. Please let me know--are you interested in just vegetarian recipes? I am always looking for inspiration for recipes to share with others.

      • Tom Rubenoff profile image

        Tom Rubenoff 4 years ago from United States

        This is great stuff. Thanks so much! This and many of your other recipes will certainly grace our table.

      • Carb Diva profile image
        Author

        Linda Lum 4 years ago from Washington State, USA

        Thank you Susan Recipes. I appreciate the support.

      • Susan Recipes profile image

        Susan 4 years ago from India

        Amazing hub. Thanks for sharing. Voted up and 5 star.

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