Vegan Tofu & Broccoli Quiche, Easy and Delicious!

Quiche is one of those things that you can have at any time of the day and on any occasion. Therefore, this Vegan Tofu & Broccoli Quiche is a recipe that I make over and over.

Great with potato wedges, summer salads, and great as party food.

How I am longing for a get-together with family and friends!

Topped with oh-so-healthy sesame seeds, it is relatively low in calories for quiche.

Sesame Seeds – they are rich in calcium, far higher than dairy milk, and have approximately 980mg of calcium per 100g!

How To Make Vegan Tofu & Broccoli Quiche

Equipment you will need

Kitchen scales

Rolling pin

Silicone mat or hard surface for rolling pastry

Sharp knife

Measuring spoons

large saucepan

Large mixing bowl

Food processor

Spatula or similar

24cm / 9½ inch quiche dish

Please note – you need 1 quantity of Herbed Shortcrust Pastry Dough. The time for the dough is not included in the time given for this recipe. But the dough can be made ahead and stored in the fridge until you need it.

Step 1 – Place the broccoli in a large pan, and cover with freshly boiled water. Cover the pan and bring to a boil. Reduce heat and simmer for 4-5 minutes. Strain and set aside. The broccoli will continue cooking in the oven when baked.

Step 2 – Preheat the oven to 200℃ fan/220℃/425°F/Gas 7.

Step 3 – Roll out the quantity of herbed shortcrust pastry dough into a circle approximately 3mm thick and big enough to line your quiche dish. I used a 24cm / 9½ inch. There is no need to grease the dish before lining it with the rolled pastry. Do not trim the excess pastry from the top at this stage. Pop the lined quiche dish in the fridge whilst you prepare the filling.

By chilling the pastry again, before trimming, allows a little extra time to make sure there is no shrinkage during cooking.

I purposely use a very thin lining of pastry for this quiche as I do not pre-bake it. Pastry can often take longer to cook than the filling so being only a thin layer means it will cook along with the filling.

Step 4 – Place the chickpeas, tofu, turmeric, black pepper, and kala namak in a food processor and blend until smooth.You may need to push the ingredients down the sides of the processor a couple of times to ensure even blending.

Step 5 – In a large mixing bowl, place the chickpea and tofu mixture and add the strained broccoli.

Step 6 – Carefully mix to coat the broccoli.

Step 7 – Remove the lined quiche dish from the fridge and, using a sharp knife, trim the excess pastry from around the top of the quiche dish.

Step 8 – Now spoon the mixture into the pastry-lined dish and even out the top as much as possible, and sprinkle over the sesame seeds.

Step 9 – Place in the top half of the oven for 45 minutes, until the pastry is shrinking back from the sides of the dish and the filling is firm to the touch.

Step 10 – Remove from the oven and leave to stand for 15-20 minutes before cutting.

Step 11 – Serve either warm or cold with salads, potato wedges, or anything you fancy!

I would love to hear if you made this fabulous quiche, so please leave me a comment in the comments box below, I’d really appreciate it ????????

Happy quiche making and ENJOY! ????????