Broccoli Quiche



Broccoli Quiche
Broccoli Quiche | Photo by: Sigal Ben David
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Quiche

Broccoli Quiche

  • Author: Kerem Avital
  • Active Time: 45 min
  • Total Time: 1 hr 30 min
  • Yield: 8 servings 1x
  • Category: Main dish


There are so many egg-free recipes to explore, but we’ve started you off with a fantastic broccoli quiche. We use tofu instead, a pillar of nourishing plant protein. A slice of this hearty and flavorful quiche would be perfect for lunch, a healthy snack, or after a workout.

Easy and fun to make, high in protein and calcium, and really customizable, it will perfectly fit your taste buds! You can throw in some sun-dried tomatoes, cooked cremini mushrooms, seasoned artichoke, or asparagus tips, so you will never get bored of it. Add it to your meal-prep routine or bake it for a family gathering, because this is a kid-friendly treat too.



For the Pie Crust:

  • 1½ cups flour (or 204 g)
  • 1½ tsp baking powder
  • 1 tsp of salt
  • ½ cup water (or 118 g)
  • ¼ cup oil (or 56 g)

For the Filling:

400 g broccoli (14 oz)

  • 1 leek
  • 300 g (10.5 oz) tofu, cut into cubes
  • 2 garlic cloves
  • 3 tbsp oil
  • 1 tsp of salt
  • ½ tsp black pepper


  1. Preheat your oven to medium heat (about 180°C/350°F/gas mark 4).
  2. Mix the ingredients for the pie crust together, until you have a dough. Grease your quiche pan, and press the dough up and around the sides.
  3. Separate the broccoli into small florets, and steam them with a little water for about 15 minutes until tender (if you use frozen broccoli, soak for 5 minutes in boiling water).
  4. Chop the leeks and fry for about 5 minutes until slightly golden.
  5. Blend the broccoli with the rest of the filling ingredients in a food processor until well combined.
  6. Spread the quiche filling evenly over the pie crust, and bake for about 45 minutes. When ready, the top should be slightly soft. It will harden as it cools (if necessary, refrigerate for a few hours).


  • You can replace the broccoli with spinach (fresh or frozen) – soak the spinach for 5 minutes in boiling water.
  • Try adding 3 tablespoons of chopped dill to the filling.
  • Check out our weekly plant based meal plan for more delicious ideas!

Keywords: egg alternative, high in protein, high in calcium, quiche, breakfast, main dish, snack

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!


More like this:

Guacamole Tortillas

Guacamole Tortillas

Whether you are on the lookout for an easy breakfast or a filling snack, these delicious guacamole tortillas are the perfect find.

Chickpea Omelette

Chickpea Omelet

Yes, you can still enjoy a nice omelet without breaking any eggs – this is where the versatile chickpea flour comes to the rescue.

Basmati rice with dried fruit, pine nuts and almonds. Photo by Ira Mak

Basmati Rice with Dried Fruit, Pine Nuts and Almonds

Easy-to-make, aromatic, and filling, this basmati rice with dried fruit, pine nuts, and almonds works wonders as an addition to any festive dinner.