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Tofu Quiche with Broccoli


"This is one of the best quiches I have eaten! It is also one of the easiest to make!"
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1 h 5 m servings 337 cals
Original recipe yields 6 servings


  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
  2. 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.
  3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
  4. In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
  5. Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.


  • Cook's Note:
  • Use a pie crust made with vegetable shortening or oil, if you're serving this to vegan guests.

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Read all reviews 64
  1. 87 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 inst...

Most helpful
Most positive
Least positive

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 ...

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 ...

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.

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 sil...

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 th...

Aside from leaving out the pie crust all together, I made this recipe almost exactly and it was delicious! I sprayed a muffin tin with a little Pam and poured the mixture right into the cups. ...

Fabulous!! we have egg allergies and so have never done a quiche, but I was in the mood for something different and we try to go meatless a couple of times a week. Everyone ate it...the kids wer...

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 u...

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