Eggless tofu quiche with broccoli and mushrooms

Name: Eggless tofu quiche with broccoli and mushrooms
Prep time: 55 minutes
Yield: 8
Ingredients: 1 refrigerated pie crust (for a 9-inch pie dish); 1 Flour, for dusting; 1 package (12–14 oz) firm silken tofu; 2 tablespoons nutritional yeast; 1 teaspoon fresh thyme leaves (from a few sprigs), divided; 1 salt and pepper, to taste, divided; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 0.5 cup mushrooms, chopped; 1 cup broccoli florets, chopped; 2 tablespoons fresh chives, chopped

This eggless tofu quiche with broccoli and mushrooms is a brunch favorite: creamy, flavorful, and entirely egg-free. Protein-rich tofu and umami-packed nutritional yeast give it the familiar texture and taste of a classic quiche, while sautéed garlic, onion, mushrooms, and broccoli add plenty of savory flavor.

A store-bought crust keeps it simple, so it’s easy enough for a weekend brunch with friends or a cozy breakfast at home. Whether you’re hosting or making it for yourself, this dish is guaranteed to please. Serve it warm or at room temperature with a green salad or fresh fruit.

Preparation Time: 55 minutes

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Ingredients

SERVINGS:

Calories: 190 Protein: 8 g

Crust

1 refrigerated pie crust (for a 9-inch pie dish)
1 Flour, for dusting

Tofu filling

1 package (12–14 oz) firm silken tofu
2 tablespoons nutritional yeast
1 teaspoon fresh thyme leaves (from a few sprigs), divided
1 salt and pepper, to taste, divided

Vegetables

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
0.5 cup mushrooms, chopped
1 cup broccoli florets, chopped

Toppings

2 tablespoons fresh chives, chopped

Preparation

Preheat: Preheat the oven to 390°F.
Prep the crust: Lightly dust a work surface with flour, roll out the pastry, and fit it into a 9-inch pie dish. Trim any excess dough. If using a store-bought pie crust already in a pan, skip this step.
Cook the vegetables: Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, until fragrant. Add the mushrooms and broccoli, season with half the thyme and a pinch of salt and pepper, and cook for 5 to 7 minutes, until softened.
Blend the filling: Add the tofu, nutritional yeast, the remaining thyme, and a pinch of salt and pepper to a food processor. Blend until smooth and creamy.
Combine: Stir the cooked vegetables into the tofu mixture.
Fill and bake: Spread the filling evenly into the crust and sprinkle with chives. Bake for 30 to 35 minutes, until the filling is set and the crust is golden.
Cool and serve: Let the quiche cool for about 10 minutes before slicing.

Overhead view of a whole eggless tofu quiche topped with fresh chives, in a white pie dish on a light blue napkin with yellow daisy oven mitts and wooden salt and pepper mills.

Tips

Add an eggy flavor: For a taste even closer to classic quiche, blend a pinch of kala namak (Indian black salt) into the tofu filling. Its sulfur flavor tastes remarkably like eggs.
Avoid a soggy crust: For an extra-crisp base, pre-bake the empty crust for 10 minutes before adding the filling. Cooking the vegetables until their liquid evaporates also helps.
Check for doneness: The quiche is ready when the center is set and no longer jiggles. It will firm up a bit more as it cools.
Swap the vegetables: Try spinach, bell peppers, zucchini, asparagus, or sun-dried tomatoes. If using spinach, squeeze out the extra water first.
Make it cheesy: Stir a handful of shredded vegan cheese into the filling before baking.
Make it ahead: Store leftovers covered in the fridge for up to 4 days. Reheat slices in a 350°F oven for 10 to 15 minutes, or enjoy them cold.
Freeze it: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.