Cheesy Broccoli & Tomato Quiche
A few new twists on our old deluxe quiche recipe to make it super delicious. If you’d like a gluten-free base then check out the recipe here. Easy, simple and so tasty… this one is definitely a crowd pleaser.
This recipe was taken straight from our Everybody’s Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)
Meal
- mains
- lunches
Servings
6-8
Ingredients
Pastry
- 1 block Jus Rol shortcrust pastry (or other vegan, supermarket own brand, check ingredients). See this recipe for gluten free pastry option.
Filling
- 2 tsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 400g/1¾ cups firm tofu
- 225g/2 cups plus 1 tbsp savoury vegan cream cheese (eg Sheese, Tofutti, Tesco, Sainsbury’s, Koko, Violife)
- 125ml/½ cup unsweetened plant milk (eg soya, almond or oat)
- 1 tsp mixed dried herbs or 1 tbsp fresh of your choice (eg parsley, basil, oregano, chives)
- 1 tbsp Dijon mustard
- 1-2 tsp lemon juice (fresh or bottled)
- 3 tbsp nutritional yeast
- 1 tsp vegan syrup eg maple or agave
- ¼-½ tsp turmeric
- 1 head of broccoli, broken into florets
- 3 medium tomatoes, sliced
- 1½ tsp salt (or add more to taste)
- Pinch of black pepper
- 200g/2 cups grated vegan melty/pizza cheese (eg Violife, Cheezly, Sheese, Tesco, Sainsbury’s, Asda, Vegusto, Daiya)
Instructions
- Roll out the pastry block to fit a large flan dish (diameter about 25-28 cm/10-11 inch). Spread around evenly with your thumb and fingers.
- Refrigerate while you prepare the filling.
- Preheat oven to 190˚C/375˚F/Gas Mark 5.
- Fry the onion in 2 tsp oil for around 5 minutes until softened. Add the garlic and then fry for a further 2 minutes.
- Meanwhile, steam the broccoli florets for around 3-5 minutes until just slightly crunchy, not soft.
- Blend the cream cheese, tofu, plant milk, Dijon mustard, nutritional yeast, lemon juice, syrup, turmeric, salt and pepper until fairly smooth. Stir in the herbs so they’re evenly distributed.
- Arrange the broccoli, tomato slices and onion/garlic mix around the pastry case, evenly.
- Pour the filling mixture on top, distributing it evenly with a spatula. Sprinkle the melty vegan cheese on the top. Bake in the oven for 30-45 minutes or until firm in the middle. Check after 35 minutes, as the time will vary depending on your oven.
- Allow to cool a little before cutting and serving.
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