This Broccoli, Tomato & Spinach Quiche is completely vegan, nut free, and packed with flavour. It has a crisp, golden pastry base filled with a creamy tofu mixture and topped with colourful vegetables. Perfect for lunch, meal prep, picnics, or a light dinner.
Traditionally, quiche is made with milk and eggs, which isn’t ideal if you’re avoiding them due to allergies or dietary choices. Luckily, using tofu and vegan cheese or nutritional yeast creates a creamy, flavourful alternative without compromising on taste.
The best thing about this recipe is its flexibility - you can easily swap out the vegetables to suit your taste or whatever you have on hand.
Why you’ll love this recipe:
- 100% vegan and nut free
- Creamy, egg-free filling that sets perfectly
- Great for meal prep and lunchboxes
- Can be served warm or at room temperature
Equipment you will need:
- Mixing bowl
- Rolling pin
- 7-inch flan/quiche tin with removable base
- Blender
- Baking beans (for blind baking) or use granulated sugar
Which vegan butter to use?
My favourite vegan/dairy-free butter is Flora Plant Based Block Butter Alternative (salted or unsalted). Using tub based butters might not work as well as they are too soft. Keep the butter in the fridge until you are ready to use it.
Which tofu to use?
Use firm or extra-firm tofu and drain well - this ensures a creamy filling that sets perfectly in the quiche. Be sure to drain it well to remove excess moisture.
Broccoli, Tomato and Spinach Quiche (Vegan + Nut Free)
Ingredients
- 150g plain flour
- Pinch of salt
- 75g dairy-free butter
- 4 tsp cold water
- 100g broccoli, cut into small pieces
- 100g baby spinach
- 100g baby plum tomatoes, cut in half
- 349g firm silken tofu, drained
- ½ tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp ground pepper
- ½ tsp garlic powder
- 2 tbsp vegan cheese (grated)
Instructions
- In a large bowl, mix together the plain flour and salt.
- Cut the dairy-free butter into small cubes and add to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add a little cold water at a time and gently bring the mixture together in your hands until it forms a firm, smooth dough ball. Avoid overworking it.
- Place the dough in a container or wrap it tightly. Refrigerate for 1 hour to chill and firm up.
- Preheat the oven to 170°C.
- Roll the chilled dough out into a circle approximately 8 inches in diameter. Carefully lift the pastry and lay it over a 7-inch flan or quiche tin. Gently press the pastry into the base and sides of the tin. Trim away any excess pastry from the edges.
- Lightly scrunch a sheet of greaseproof paper, then open it out and place it over the pastry.
- Fill the lined pastry case with baking beans to evenly cover the base (this prevents the pastry from rising).
- Bake for 45 minutes.
- Remove from the oven but leave the greaseproof paper and sugar in place while you prepare the filling.
- Bring a pan of water to the boil. Add the broccoli and spinach and cook for about 8 minutes, until softened. Drain thoroughly, pressing out any excess water.
- Add the drained tofu, paprika, turmeric, salt, pepper, garlic powder, and vegan cheese to a blender. Blend until completely smooth.
- Carefully remove the greaseproof paper and sugar from the pastry case.
- Spread two-thirds of the broccoli, spinach, and tomatoes evenly over the base.
- Pour the tofu mixture over the vegetables and smooth it out so the base is fully covered. Scatter the remaining vegetables on top.
- Bake for 40 to 45 minutes, until the top is golden and the filling feels firm in the centre.
- Leave the quiche to cool for 15 to 20 minutes before slicing and serving.
Notes
- You can substitute the vegan cheese with nutritional yeast, to taste.
- Store in an airtight container and keep in the fridge for up to 3 to 4 days.
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