Cheesy Broccoli & Tomato Quiche

book recipes

This quiche has been worked on and added to over the years, through the determined efforts of the Vegan Recipe Club team, and has turned into an absolute crowd-pleasing, mouth-watering success – please enjoy it as much as we do!

Photograph by Rebel Recipes

Gluten free
Wheat free
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 5

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

15 min

Cook time

45 min

Total time





  • mains
  • lunches




For a quick version, use a 500g block of ready-to-roll shortcrust pastry (use gluten-free if needed). See this recipe for gluten free homemade pastry option.

  • 250g/1½ cups plus 1 tbsp plain flour (you can use half plain, half wholemeal flour for a healthier version)
  • ½ tsp salt
  • 115g/4 oz butter, chilled and cut into pieces
  • 1 tbsp ground flaxseed mixed in a bowl with 3 tbsp water and set aside for 5 minutes


  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 small head of broccoli, broken into florets
  • 3 medium tomatoes, sliced


  • 400g/1¾ cups firm tofu, drained and patted dry
  • 225g/1 cup plain vegan cream cheese
  • 125ml/½ cup unsweetened plant milk
  • 1 tsp mixed dried herbs or 1 tbsp fresh herbs of your choice (eg parsley, basil, oregano, chives)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 2 tsp vegan syrup (eg maple or agave)
  • ½ tsp turmeric
  • 1½ tsp salt
  • Pinch of black pepper


  • 200g/2 cups melting vegan cheese, grated
  • 250g/9 oz cherry tomatoes, halved



  1. Preheat oven to 190˚C/375˚F/Gas Mark 5.
  2. Line a loose-bottomed fluted flan tin.
  3. Combine the flour and salt in a bowl then add the butter and flaxseed. Rub together with your fingertips until completely mixed and crumbly. Continue with this stage until the dough comes together.
  4. Transfer onto a worksurface and continue kneading until a smooth dough forms. If the dough is too crumbly then add a tablespoon of water (only add bit by bit).
  5. Roll out the pastry on a lightly floured surface to fit your tin. Spread the pastry evenly around the tin with your thumb and fingers. Trim the top and prick it a few times with a fork.
  6. Place in the refrigerator to chill until needed.


  1. Fry the onion in a little oil for around 5 minutes or until softened. Add the garlic and then fry for a further 2 minutes. Set aside.
  2. Meanwhile, steam the broccoli florets for around 3-5 minutes until just slightly crunchy, not soft. Set aside.


  1. Using a high-speed blender, blend all the ingredients together until very smooth.

Topping and assembly

  1. Arrange the broccoli, tomato slices and onion/garlic mix around the pastry case evenly.
  2. Pour the filling mixture on top, distributing it evenly with a spatula.
  3. Evenly distribute the vegan cheese over the top then add the cherry tomatoes followed by a drizzle of olive oil.
  4. Cover with foil and bake in the oven for 20 minutes.
  5. Remove from the oven, take off the foil and place back in the oven uncovered for a further 20 minutes or until the top is slightly browned and the cheese has melted.
  6. Allow to cool a little before cutting and serving.

Serving suggestions: asparagus, baked potato, coleslaw, crusty bread, fried potatoes, garlic bread, new potatoes, olives, potato salad, quinoa, roasted vegetables, salad dressing, selection of salads, steamed vegetables, vegan feta, vegan mayonnaise


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

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…

Vegan ‘Steak’ & Ale Pie

Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!

Baked Biscoff Cheesecake

This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂