Egg and Dairy Free Vegan Tofu Quiche Recipe

Name: Egg and Dairy Free Vegan Tofu Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Really Easy! Basic Pie Crust (1 crust); 1 small clove Garlic; 1 to 2 stalks Green onions (or Japanese leek); 1/3 cup Broccoli (or vegetables of your choice - see Hints); 1/3 cup Shimeji or shiitake mushrooms; 1/2 tsp Dried rosemary; 1 Coarsely ground black pepper; 1 Olive oil; 1 block Firm tofu; 50 ml Soy milk; 1 tbsp Katakuriko or kudzu starch; 1 tsp Sesame paste or tahini; 1/4 tsp Turmeric; 1/2 tsp Natural sea salt; 1 tbsp White miso

Servings: persons

1 Really Easy! Basic Pie Crust (1 crust)
1 small clove Garlic
1 to 2 stalks Green onions (or Japanese leek)
1/3 cup Broccoli (or vegetables of your choice - see Hints)
1/3 cup Shimeji or shiitake mushrooms
1/2 tsp Dried rosemary
1 Coarsely ground black pepper
1 Olive oil
1 block Firm tofu
50 ml Soy milk
1 tbsp Katakuriko or kudzu starch
1 tsp Sesame paste or tahini
1/4 tsp Turmeric
1/2 tsp Natural sea salt
1 tbsp White miso

1
Make the Really Easy!
2
Basic Pie Crust.
3
Roll out thinly and line a pie plate with it.
4
Chop up all the vegetables marked .
5
(The ingredients) Heat oil in a frying pan, and saute the garlic.
6
When it turns light brown, add the rest of the vegetables and saute.
7
Season with black pepper.
8
(The ingredients) Measure out all the ingredients and mix well using a food processor or blender.
9
Preheat the oven to 375F/190C.
10
Put the mixed ingredients in a large bowl using a rubber spatula.
11
Add the sauteed ingredients to the bowl and mix together.
12
Pour the mixture into the pie crust.
13
Smooth the surface.
14
Bake for 25 to 35 minutes at 355F/180C, until the top has turned a deep yellow color.
15
Check on it while baking.
16
Take the pie out of the oven and leave for 10 minutes before eating.
17
The filling is loose when warm, but firms up when cooled.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Really Easy! Basic Pie Crust (1 crust), 1 small clove Garlic, 1 to 2 stalks Green onions (or Japanese leek), 1/3 cup Broccoli (or vegetables of your choice - see Hints), and more.

Yes, Egg and Dairy Free Vegan Tofu Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg and Dairy Free Vegan Tofu Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions