All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Cheesy Broccoli & Tomato Quiche

gluten free
wheat free
kid friendly
1 spoon difficulty rating

Serves: 6-8

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)

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)

Method: 

  1. 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.
  2. Refrigerate while you prepare the filling.
  3. Preheat oven to 190˚C/375˚F/Gas Mark 5.
  4. Fry the onion in 2 tsp oil for around 5 minutes until softened. Add the garlic and then fry for a further 2 minutes.  
  5. Meanwhile, steam the broccoli florets for around 3-5 minutes until just slightly crunchy, not soft.
  6. 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.
  7. Arrange the broccoli, tomato slices and onion/garlic mix around the pastry case, evenly.
  8. 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.
  9. Allow to cool a little before cutting and serving.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »