Vegan Sprouting Broccoli Quiche
Breakfast, Vegan
Ingredients
1/2 recipe easy vegan pie dough or vegan store bought crust
8oz sprouting broccoli, broccolini, or broccoli
1 lb firm tofu
1/2 cup chickpea flour
1/2 cup vegetable broth
2 tbsp refined coconut oil
2 cloves garlic
1 tbsp fresh thyme
1 tsp dijon mustard
2 tbsp nutritional yeast or vegan cheese
2 tbsp cornstarch or tapioca starch
3/4 tsp salt
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 cup sliced scallions
Directions
BLIND BAKE THE PIE CRUST:
Roll out the pie dough on a counter or parchment paper dusted with flour. Transfer the dough to a tart pan (or pie dish) and gently fold the dough to fit then ease it into the sides of the pan. Trim the edges and prick holes in the bottom with a fork. Freeze the crust for about 30 minutes while the oven preheats.
Preheat the oven to 400 ºF. Put a piece of parchment or foil over the crust, then fill with pie weights or dried beans. Bake for 20 minutes, then remove the crust from the oven, take out the parchment or foil with the pie weights, then bake the crust an additional 5 minutes. Turn the oven down to 375 ºF and leave it on for the quiche.
PREPARE THE FILLING:
While the crust is being prepared, bring a pot of salted water to a boil, add the sprouting broccoli, broccolini, or broccoli cut into florets. Let boil for 2 minutes, then drain and put into a bowl of ice water.
In a blender or food processor add the tofu, chickpea flour, vegetable broth, refined coconut oil, garlic, dijon, nutritional yeast or vegan cheese, cornstarch, salt, turmeric, and cayenne pepper.
Transfer the mixture to a large mixing bowl and stir in the scallions, fresh thyme, and blanched broccoli (drain the ice water). Reserve some florets for decorating the top if desired.
Pour the quiche mixture to fill the blind baked crust and smooth the top. If you set aside some florets then add them to the top decoratively.
Bake the quiche for 25-30 minutes at 375 ºF or until the top looks dry. If the crust is getting too brown, place aluminum foil over the edges.
Let cool a bit before serving, but can enjoy warm, cold, or room temperature. Reheat leftover quiche at 375 ºF for about 10 minutes or until warm.
Notes
If you use a 9 or 10" fluted tart pan to make the quiche, you will have leftover quiche mixture and pie dough. You can use this to make mini quiches, or make a smaller second quiche. You can also make a crustless quiche. My 9" quiche had enough leftover for 3 mini quiches.
If making mini-quiches in tartlet pans, there is no need to blind bake the crust. Roll the scraps of dough, cut into circles ~1" larger than the tart pans then fit the dough in. Trim the edges and freeze for ~20m to help keep the crust from shrinking too much when baked. Then fill with the leftover quiche mixture and place on a baking tray. Bake for 25-30 minutes or until the filling is dry on top and the crust is golden on the sides. The smaller size and baking tray underneath helps the crust bake fully without being blind baked.
To blind bake you can also use this method via Stella Parks.
Nutrition
Amount Per Serving: CALORIES: 247 TOTAL FAT: 13g SODIUM: 408mg CARBOHYDRATES: 24g
FIBER: 3g SUGAR: 3g PROTEIN: 10g