Here is a delicious vegan quiche recipe that is sure to please. It is creamy, fluffy, cheesy and full of crunchy broccoli. In fact, this whole quiche lasted less than 2 days in my house; it’s that good! I happened to have an extra pie crust in my freezer that I’d made a few days earlier, but a store bought one can work just as well. I had a beautiful tart pan that I used and it created these beautiful fluted edges, but any pie pan will work.
Broccoli & Pepperjack Quiche
1 prepared vegan piecrust
1 small yellow onion, diced
1 head broccoli, cleaned & roughly chopped
1 tsp. herbs de provence
1 12 oz container mori-nu silken tofu
½ C non-dairy milk
¼ C nutritional yeast
2 Tbsp. white miso paste
1 Tbsp. powdered mustard
1 Tbsp. braggs liquid aminos (or tamari or soy sauce)
¼ C daiya pepperjack cheese (or cheddar works too)
1 tsp. paprika
1 tsp. onion powder
1 tsp. salt
1 tsp. black pepper
Preheat oven to 375
Roll out the piecrust and place in pie or tart pan. In a large cast iron pan, heat a dash of vegetable oil on medium heat. Add the onions and a dash of oil and cook until translucent (about 2-4 minutes). Add the broccoli and a dash of water. Cover the pan with the lid and let steam for a few minutes. Remove lid and give everything a toss with another dash of salt and the herbs de provence. Turn off heat and seat aside.
In a blender mix the tofu, milk, miso and Braggs until it is smooth and creamy. Pour into a large bowl and add the cheese, spices and broccoli/onion mixture and make sure everything is well combined. Pour into the crust and place in the middle of the oven. Cook for 40 minutes or until the center is firm, then crank the oven up to 425 and cook for another 10-15 minutes until the crust and top get nice and golden brown. Remove from oven and let sit for at least 15 minutes before you serve. Enjoy!