Reinventing the Quiche

(Serves 4) NF

Quiche comes across as something you’d never be able to veganize, but this flexible recipe adapted from Robin Robertson’s Quick-Fix Vegetarian (Andrews McMeel Publishing) could change your mind and become a new favorite, even if you never liked quiche before. Prep is quick, but it will take 45 minutes of baking and another 10 minutes or so of cooling, so plan ahead.


  • Vegan quiche1 tbsp extra virgin olive oil
  • 1 small yellow onion, minced
  • 1 1/2 cups broccoli or other vegetable
  • 1/2 tsp salt, plus additional to taste
  • 1 lb extra firm tofu, drained and crumbled
  • 1/2 cup soy milk (or favorite plant milk)
  • 2 tsp dijon mustard
  • 1/8 tsp cayenne
  • 1 frozen vegan pie crust (or homemade)
  • 1/2 cup shredded soy mozzarella (optional)


  1. Preheat the oven to 375 degrees and remove the pie crust from the freezer to start thawing.
  2. Heat the oil in a skillet over medium heat, then add the onions. Cover and cook until softened (about 5 minutes).
  3. Add the broccoli and cook until it is bright green, seasoning to taste with salt. Set aside.
  4. In a food processor, combine the tofu, soy milk, mustard, cayenne and the 1/2 tsp of salt until smooth. Set aside.
  5. Fold the tofu mixture and soy mozzarella into the skillet with the broccoli and onions.
  6. Transfer the mixture into the crust, spreading it evenly.
  7. Bake until firm and lightly browned on top, about 45 minutes.
  8. Allow to cool about 10 minutes before cutting.

Suggestion: Lightly fry a package of tempeh bacon and let it cool while preparing the rest of the ingredients, then crumble it up and into the mixture along with the mozzarella.