My Mum’s name is Lorraine.  When I was younger I couldn’t understand why people were always naming their egg pies after her.

Now that I’m wise and mature (*ahem*), I understand so much more.  Like how cool it is that tofu can masquerade as egg!  Smart tofu!

When my newly vegan friend told me that he missed eating quiche, I knew what I had to do.  This was a cinch to make and had the lovely fluffiness of a good quiche.  It even received a couple of compliments about its delicious aroma from Omni friends the next day when I re-heated the leftovers.  Success!  Lorraine would be so proud.

Inspired by Vegangela’s Versatile Vegan Quiche Recipe.  Broccoli was just the mood I was feeling that day.  I’m thinking mushroom and sun-dried tomato need to get involved next time.

 

Serves 6-8:

  • 1 tbsp coconut oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 small head of broccoli (washed, chopped and stalk discarded)
  • 2 spring onions (washed and chopped)
  • 4 tbsp pine nuts
  • 1/2 cup soy cheese, grated (optional)
  • 1 cup cashews, soaked in water for an hour and drained
  • 1 block firm tofu
  • 3/4 cup nutritional yeast
  • 1/4 cup water
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1 sheet defrosted puff pastry or vegan pie crust
  1. Pre heat oven to 190C/375F.
  2. Heat oil over medium heat, and sauté onions and garlic until translucent – about 2 minutes.  Add broccoli and cook until tender.  Remove pan from heat.
  3. In a blender, blend cashews, tofu, nutritional yeast, turmeric and paprika until creamy (add more water if needed).
  4. Pour tofu mixture into broccoli mixture and stir until well combined.  Add soy cheese (optional).  Season with salt & pepper.
  5. If using puff pastry, press pastry sheet into a pie plate or other oven-safe dish.
  6. Pour tofu mixture into pastry dish and spread it evenly.  Sprinkle with spring onions and pine nuts.
  7. Bake in oven for 30 minutes, or until golden brown.

 
 

22 Comments on Broccoli & Pine Nut Quiche

  1. Brittany
    August 24, 2012 at 11:04 am (12 years ago)

    You rock!! This looks so fluffy and delicious!! WAY better than eggs!

    • * Vegan Sparkles *
      September 13, 2012 at 10:03 am (12 years ago)

      hehe, absolutely! Eggs who? 🙂

    • * Vegan Sparkles *
      August 25, 2012 at 9:58 pm (12 years ago)

      Love it, Sophie, and still thinking about options for mini party ones, thank you! 🙂 xx

  3. Carolyn
    August 24, 2012 at 9:40 pm (12 years ago)

    This looks so great! Gonna test out a vegan caprese version at a potluck this weekend! Thanks for sharing!

    • * Vegan Sparkles *
      August 25, 2012 at 9:59 pm (12 years ago)

      Oh fabulous! Enjoy! 🙂

  4. Lisa @ The Raw Serenity
    August 25, 2012 at 3:53 am (12 years ago)

    This looks amazing!
    Looks and sound better than an egg version as well . Then again I’m so bias to anything that has nutritional yeast or chashews in it 😀

    • * Vegan Sparkles *
      August 25, 2012 at 9:59 pm (12 years ago)

      haha, you and me both, Lisa. 🙂

  5. Kristy
    August 25, 2012 at 11:17 am (12 years ago)

    So now I’m in the mood for brunch. And it’s dinner time here. “Pinning” for later! 🙂

    • * Vegan Sparkles *
      August 25, 2012 at 9:59 pm (12 years ago)

      haha, oh I didn’t know it was a brunch food – I served it for dinner. 🙂

  6. Brandi
    August 28, 2012 at 3:08 pm (12 years ago)

    That looks absolutely delicious!!! Wow!

    • * Vegan Sparkles *
      August 28, 2012 at 3:45 pm (12 years ago)

      It’s incredibly easy too, Brandi. 🙂

  7. Clair Walton
    September 5, 2012 at 7:47 pm (12 years ago)

    I want to give it a try.
    Is it possible to not use the yeast in the recipe?

    • * Vegan Sparkles *
      September 6, 2012 at 11:11 am (12 years ago)

      It sure is, Clair. The nutritional/savoury yeast just adds colour and a nice, cheesy taste, but you could definitely substitute soy/nut cheese or just leave it out altogether. 🙂

  8. James
    September 6, 2012 at 12:04 am (12 years ago)

    Ms Sparkles – I made this today and it was a instant hit with my partner. Really easy to make too. I made the base with “shortcrust pastry” (at least that is what we call it in the UK) – just googled and shortcrust pastry UK = pie crust US. What was really cool is that you don’t have to pre-bake the pastry as the filling doesn’t make the pastry wet. So it saves lots of time!

    Thanks – James

    • * Vegan Sparkles *
      September 6, 2012 at 11:13 am (12 years ago)

      haha, fabulous! I’m so happy to hear it and yes, I have only just begun to experiment with these brilliant ready-made pastry cases too. They make it so fast and easy, don’t they! I’m so happy to hear your partner loved it too. 🙂

  9. Laure
    September 6, 2012 at 1:00 am (12 years ago)

    I tried your receipe today, and followed your advice, I added sundried tomatoes and mushroom. It was delicious! Even my son said it tasted great! Thank you! 🙂

    • * Vegan Sparkles *
      September 6, 2012 at 11:14 am (12 years ago)

      Oh fantastic, Laure, and I’m so happy that your son loved it too! I need to make it again with the sundried tomatoes and mushrooms – I bet it was delicious! Enjoy! 🙂

  10. Sarah
    September 6, 2012 at 1:38 am (12 years ago)

    How much does a “block” of tofu weigh, please? There are different sized packets in the UK, depending on the manufacturer.

    • * Vegan Sparkles *
      September 6, 2012 at 11:15 am (12 years ago)

      Hi Sarah! I used a 350g block of firm tofu which seemed to be the perfect amount for the size of my pie dish. I started with just half of the filling mixture and then made another half when I realised I needed more. I hope that helps. 🙂

  11. Angela
    September 13, 2012 at 9:08 am (12 years ago)

    Great job on the quiche – it looks awesome 🙂

    • * Vegan Sparkles *
      September 13, 2012 at 10:02 am (12 years ago)

      Thank you so much for the inspiration and some great pointers for my first try at a vegan quiche, Angela! 🙂