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.
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.
- 1 ¼ cup (2,8 dl) whole wheat flour
- 125 g (0,27 lb) vegan butter
- 2 tbsp water
- ¼th tsp salt
- 1lb (450g) fresh or frozen broccoli, chopped
- 1 medium size onion, chopped
- 350 g (0,77 lb) silken tofu
- 2 cups (4,5 dl) soy yogurt
- ½ tsp turmeric
- 3 tbsp nutritional yeast
- 1 tsp salt
- pinch of black salt (kala namak)
- 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.
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