Tofu Quiche with Broccoli Recipe - Allrecipes.com
Tofu Quiche with Broccoli Recipe
  • READY IN ABOUT hrs

Tofu Quiche with Broccoli

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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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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.

 
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.)

 
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.

 
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.

 
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.

 
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!

 
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.

 
Jan 22, 2003

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

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 532 mg
  • 21%

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

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About the Cook

 
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