READY IN ABOUT 1¼ hrs

Tofu Quiche with Broccoli

Read Reviews (52)

"This is one of the best quiches I have eaten! It is also one of the easiest to make!" — WhirledPeas

Directions

Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 19, 2007

This is a great tofu recipe... especially if you are looking for something to make to change a tofu skeptic. I added more veggies - steamed cauliflower with the broccoli, sauteed mushrooms with the onions, and added a diced roasted red pepper. I also added asiago cheese to the tofu mixture as well as sprinkling it on top. Since I don't really do pie crust (never comes out right and I don't like storebought) I did a crust with wholewheat couscous. It was easy and tasty(plus it has a lot less fat than pie crust). Mix cooked couscous (make sure it's pretty dry) with salt, parsley or other herbs, and a couple egg whites. Pat it into place like a graham-cracker crumb crust into an oiled or cooking-sprayed pie plate. Bake it for ten minutes at 350 before adding the quiche ingredients. Thanks for a fun, flexible recipe. Can't wait to try other "filling" combinations.

—West End Daisy

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Most Helpful Critical Review

Oct 23, 2011

This was decent. My toddler liked it, but he likes broccoli a lot. I laughed quietly to myself as my FIL who "hates" tofu went back for seconds. The only changes I made were using hemp milk instead of soy, and throwing more cheese on top (Should have used cheddar, the parm wasn't that interesting a contrast for me.)

—Peera

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70 Ratings

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Oct 04, 2003

This was easy and healthy, since I used a "crust" of frozen uncooked hash browns that I'd pre-baked for about 8 minutes. It went together smoothlyand without much fuss; even my skeptical fiance enjoyed it. The mustard and onions really work in this, and I added a little shredded cheddar on top for extra oomph.

—MGRATZER

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Mar 09, 2005

Very Yummy-my husband had no idea it was tofu. I used a bag of mixed vegetables and no crust of any kind and it turned out great.

—RASACS

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Jan 22, 2003

My broccoli wasn't the freshest and I used silken tofu instead of firm, and the quiche still turned out very good. The texture wasn't quite like a typical quiche (perhaps because I used the silken tofu), but overall it was successful and I would definitely make it again.

—SIMEDAR

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Mar 19, 2006

I made this recipe without the cheese for a lunch that had a vegan population, and they really loved it (not to mention, appreciated the effort!). I didn't try it myself, but I made three and there wasn't a bit left. Those who ate it said that the texture was just like a real quiche, and the broccoli was really yummy. I used a homemade shortening-based pie crust. I'm glad to have this recipe in case it's needed for occassions such as this again. Doubt I'd make it for myself because I looooove quiche lorraine so much! I was worried when I made this that the filling was way too thick and almost added some more liquid, but I'm glad I didn't. I forgot that this wasn't going to "set" like an egg-based quiche. Thanks for this recipe!

—MELS MARTINEZ

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Oct 07, 2004

Absolutely delicious and so easy to make. One thing I will change next time (and that's because of personal taste) is to put red pepper to taste as opposed to 1/2 a teaspoon. I actually only used a 1/4 teaspoon and it was still to spicy for me. My co-worker whom I brought a piece to loved it too but she found that it could have used more red pepper. Go figure! Definitely think this should be "red pepper to taste" like the recipe calls for black pepper. Will definitely make this one again and serve it to my friends to see if they can tell it's made from tofu! Thanks for a great recipe.

—MARJORIE8

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Jan 22, 2003

Next time I would leave out the nutmeg, but otherwise very good.

—PATTY JOE

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Nutrition

Calories
337 kcal
17%

Carbohydrates
25.8 g
8%

Cholesterol
1 mg
< 1%

Fat
20 g
31%

Fiber
5.4 g
22%

Protein
17.6 g
35%

Sodium
525 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tofu Quiche with Broccoli

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 337
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 4.2g 21 %
Cholesterol 1mg < 1 %
Sodium 525mg 21 %
** Potassium 513mg 14 %
Total Carbohydrates 25.8g 8 %
Dietary Fiber 5.4g 22 %
Protein 17.6g 35 %
** Sugars 3.4g
Vitamin A 14 %
Vitamin C 116 %
Calcium 74 %
Iron 39 %
** Thiamin 32 %
** Niacin 47 %
** Vitamin B6 17 %
** Magnesium 26 %
** Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.