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
- Preheat your oven to medium heat (about 180°C/350°F/gas mark 4).
- 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.
- 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).
- Chop the leeks and fry for about 5 minutes until slightly golden.
- Blend the broccoli with the rest of the filling ingredients in a food processor until well combined.
- 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
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