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    Home » Lunch/ Dinner

    Vegan Broccoli Quiche

    Published: Apr 30, 2018 · Modified: Feb 4, 2022 by Emica D.

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    Simple vegan broccoli quiche for all the quiche lovers.

    I was attempting to make a broccoli quiche for a while now, and it finally happened.

    Vegan Broccoli Quiche

    This is a pretty simple recipe with just 10 ingredients.
    One of the ingredients that I used in this recipe is black salt even called kala namak.

    Kala namak is a type of Indian volcanic rock salt and has a very distinctive sulfurous taste, often compared to hard-boiled egg yolks. According to Ayurvedic medicine, it is supposed to have numerous health benefits, but in vegan cuisine, we are mostly after this egg yolk taste.
    First time I used it I got surprised by how well it mimics the taste of eggs.

    Vegan Broccoli Quiche

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

    Vegan Broccoli Quiche

    Vegan Broccoli Quiche

    5 from 1 vote
    Emica D.
    Course: Lunch/ Dinner
    Cuisine: American
    Keyword: vegan broccoli quiche
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 386kcal
    Print Recipe Pin Recipe

    Ingredients  

    • 1 ¼ cup whole wheat flour
    • 125 g vegan butter
    • 2 tbsp water
    • ¼ tsp salt
    • 500 g fresh or frozen broccoli chopped
    • 1 medium-size onion chopped
    • 350 g silken tofu
    • 2 cups soy yogurt
    • ½ tsp turmeric
    • 3 tbsp nutritional yeast
    • 1 tsp salt
    • pinch of black salt kala namak

    Instructions

    • Preheat oven to 440℉ (225℃)
    • To make the crust, add whole wheat flour, chilled vegan butter, and salt in a large mixing bowl.
    • Use your hands to work the butter into the flour gradually. Add the water and knead until dough starts to hold together.
    • Press the pie dough out into the bottom and sides of the pan.
    • Bake the crust for 10 minutes.
    • While the crust bakes, saute the chopped onion and broccoli until onion is tender.
    • In a large bowl, add the tofu block and use a fork to mash the tofu.
    • Add soy yogurt, turmeric, nutritional yeast, salt and a pinch of black salt and stir all together.
    • Stir in sauteed onion and broccoli into the mixture and pour into crust.
    • Bake for 25-30 minutes.
    • Let cool briefly before cutting. Serve with fresh salad.

    Nutrition

    Serving: 1g | Calories: 386kcal | Carbohydrates: 40g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Trans Fat: 3g | Sodium: 536mg | Fiber: 7g | Sugar: 12g
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

    More Lunch/ Dinner

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    Reader Interactions

    Comments

    1. Phil

      August 25, 2020 at 4:15 pm

      I don’t know about your cups. But 28 litres of flour seem a bit overwhelming

      Reply
      • Emica D.

        August 27, 2020 at 11:45 am

        Well, it's a big quiche. 😀 Just kidding. It is 2,8 dl, not liter. 2,8 dl is 280 ml if that helps.

        Reply

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    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
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