A crustless broccoli quiche made with tofu and cashew cheese offers a protein-packed, cholesterol-free alternative to traditional egg-based quiches. This 60-minute recipe uses a spiced tofu “crust” and creamy vegan cheese to deliver rich flavor with 225 calories per serving.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 20 mins | 40 mins | 1 hr | 6 | Moderate | American |
Why This Recipe Works with Crustless Technique
Why This Recipe Works with Crustless Technique
Removing the traditional buttery crust reduces saturated fat by 60% while maintaining structural integrity. The pressed tofu base browns beautifully in the oven and absorbs garlic-chili flavors. Cashew cheese delivers a custardy texture equivalent to dairy-based versions.
I discovered this method while catering a vegan brunch – the quiche held together perfectly and vanished faster than the egg version. The crustless format simplifies cleanup and prevents soggy bottoms.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra-firm tofu | 18 oz | Press for 20 minutes |
| Cashews (raw) | 1/2 cup | Substitute 1/2 cup almonds |
| Tofu (firm) | 14 oz | Blended into base |
| Broccoli florets | 4 cups | Steamed 5 minutes |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Soy milk (unsweetened) | 1 cup | Substitute 1 cup oat milk |
| Chili flakes | 1 tsp | Use smoked paprika |
| Sea salt | 1 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Optional |
| Nutritional yeast | 1/2 cup | Enhances umami |
| Agave nectar | 1 tbsp | Binds cheese mixture |
| Olive oil | 2 tsp | Cuts tofu dryness |
Step-by-Step Instructions
Step-by-Step Instructions
Prepare Tofu Crust
Blend 200g tofu, 2 tbsp soy milk, 1 tsp chili flakes, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth. Spread in 9-inch pie dish.
Make Cashew Cheese
Soak 80g cashews in water for 4 hours. Drain and blend with 1/3 cup water, 1 tbsp agave, 1 tsp salt, and 1/2 cup nutritional yeast until completely smooth.
Assemble Quiche
Heat oil in skillet, sauté onion 5 minutes. Add broccoli florets, garlic, sage, thyme, and cook 10 minutes. Transfer mixture to tofu crust. Pour cashew cheese over vegetables.
Bake and Cool
Bake at 375°F for 40 minutes or until golden. Let rest 15 minutes before slicing into 6 wedges.
Chef Tips for Perfect Results
Pat tofu crust completely dry before baking to prevent sogginess
Blanch broccoli in boiling water 2 minutes then sauté for vibrant color
Preheat oven for 10 minutes before placing dish inside
Let quiche rest 15 minutes before cutting to allow cheese to set
Common Mistakes to Avoid
Under-pressing tofu – sogginess results from excess moisture
Overcooking cashew cheese mixture – lumps remain if not fully blended
Skipping the sauté step – raw broccoli loses flavor complexity
Adding unflavored nutritional yeast – use only cheese-flavored variety
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Cashews | Coconut cream | Smoother, richer texture |
| Broccoli | Spinach | Delicate, leafy flavor |
| Chili flakes | Ginger | Creates milder, sweeter quiche |
| Olive oil | Coconut oil | Slight tropical character |
Serving Suggestions and Pairings
Compliment this protein-packed dish with:
Side Salad: Mixed greens with lemon-parsley dressing
Breakfast Pairing: Avocado toast with sliced tomatoes
Wine Alternative: Cold oat milk latte (unsweetened)
This quiche works well for brunch gatherings, light lunches, or meal prep containers.
USDA Nutrition Guide | Vegan Recipe Archives
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-5 days | Store in airtight container |
| Freezer | 1 month | Wrap in plastic THEN foil |
| Oven | – | Preheat 350°F, heat 15-20 minutes |
| Microwave | – | 1-2 minutes on high |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Approximate values: | |
| Calories | 225 |
| Protein | 14g |
| Fat | 12g |
| Carbohydrates | 16g |
| Fiber | 5g |
| Sugar | 3g |
| Sodium | 300mg |
Frequently Asked Questions
Can I use soaked almonds instead of cashews?
Yes, 1/2 cup soaked raw almonds yields similar texture but with stronger nutty flavor.
How do I know when it’s done baking?
The top should be golden brown with clean knife inserted near center coming out dry.
What if my cashew cheese remains lumpy?
Blend with an additional 1-2 tbsp water and strain through fine mesh until smooth.
Can I prepare this ahead of day?
Assemble 24 hours in advance, cover, and refrigerate. Bake just before serving.
Is this suitable for a low-carb diet?
It contains 16g carbs per serving – substitute 1/2 cup cauliflower for broccoli to reduce carbs to 8g.
This crustless broccoli quiche delivers satisfying protein and bold flavors without animal products. With 14g plant-based protein and 5g fiber per serving, it’s a delicious, guilt-free addition to any vegan kitchen. Try variations with seasonal vegetables for year-round enjoyment.
Vegan Broccoli Quiche with Crustless Twist
- Total Time: 60
- Yield: 6 servings 1x
- Diet: Vegan
Description
A protein-rich, crustless vegan quiche made with spiced pressed tofu and a creamy cashew cheese filling, featuring steamed broccoli and aromatic spices. This cholesterol-free quiche is a nutritious and satisfying alternative to traditional recipes.
Ingredients
18 oz extra-firm tofu (pressed for 20 minutes)
14 oz firm tofu (for blending)
1/2 cup raw cashews
4 cups broccoli florets (steamed for 5 minutes)
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 cup unsweetened soy milk
1 tsp chili flakes
1 tsp sea salt
1/2 tsp black pepper
1/2 cup nutritional yeast
1 tbsp agave nectar
2 tsp olive oil
Instructions
Blend 18 oz of pressed extra-firm tofu, 2 tbsp soy milk, 1 tsp chili flakes, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth. Spread the mixture evenly in a 9-inch pie dish.
Soak 1/2 cup raw cashews in water for 4 hours. Drain the water and blend with 1/3 cup water, 1 tbsp agave nectar, 1 tsp salt, and 1/2 cup nutritional yeast until completely smooth.
Preheat the oven to 375°F (190°C). Sauté 1 chopped onion and 3 minced garlic cloves in olive oil until fragrant.
Add steamed broccoli and cook for another 2 minutes. Cool slightly.
Pour the cashew cheese mixture over the tofu base.
Toppings: Spread the broccoli mixture evenly over the cashew cheese layer.
Bake for 40 minutes, or until the filling is set and the tofu base is golden brown.
Allow to cool slightly before slicing and serving.
Notes
The tofu crust should be pressed for 20 minutes to remove excess moisture for a firmer texture.
For a nut-free version, substitute cashews with 1/2 cup raw almonds.
You can substitute soy milk with 1 cup oat milk if preferred.
For an even spicier quiche, increase the chili flakes slightly or use a touch of cayenne pepper.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of the quiche)
- Calories: 225
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg