YIELD: 1 QUICHE

vegan sprouting broccoli

Vegan Sprouting Broccoli quiche with two slices cut
into it and three mini
Quiche quiches aroud it

Enjoy these cute vegan sprouting broccoli quiches for breakfast or brunch. Recipe makes 1
9-10" quiche in a tart pan with some filling leftover for a second smaller quiche or mini
quiches, or 1 quiche in a larger pie pan. For gluten free, use a GF crust or bake a crustless
quiche.

PREP TIME COOK TIME INACTIVE TIME TOTAL TIME

20 minutes 30 minutes 45 minutes 1 hour 35 minutes

Ingredients
1/2 recipe easy vegan pie dough or vegan store bought crust
8oz sprouting broccoli, broccolini, or broccoli
1 lb firm tofu
1/2 cup chickpea flour
1/2 cup vegetable broth
2 tbsp refined coconut oil
2 cloves garlic
1 tbsp fresh thyme
1 tsp dijon mustard
2 tbsp nutritional yeast or vegan cheese
2 tbsp cornstarch or tapioca starch
3/4 tsp salt
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 cup sliced scallions

Instructions

Blind bake the pie crust:

1. Roll out the pie dough on a counter or parchment paper dusted with flour. Transfer the
dough to a tart pan (or pie dish) and gently fold the dough to fit then ease it into the
 sides of the pan. Trim the edges and prick holes in the bottom with a fork. Freeze the
crust for about 30 minutes while the oven preheats.
2. Preheat the oven to 400 ºF. Put a piece of parchment or foil over the crust, then fill with
pie weights or dried beans. Bake for 20 minutes, then remove the crust from the oven,
take out the parchment or foil with the pie weights, then bake the crust an additional 5
minutes. Turn the oven down to 375 ºF and leave it on for the quiche.

Prepare the filling:

1. While the crust is being prepared, bring a pot of salted water to a boil, add the sprouting
broccoli, broccolini, or broccoli cut into florets. Let boil for 2 minutes, then drain and put
into a bowl of ice water.
2. In a blender or food processor add the tofu, chickpea flour, vegetable broth, refined
coconut oil, garlic, dijon, nutritional yeast or vegan cheese, cornstarch, salt, turmeric, and
cayenne pepper.
3. Transfer the mixture to a large mixing bowl and stir in the scallions, fresh thyme, and
blanched broccoli (drain the ice water). Reserve some florets for decorating the top if
desired.
4. Pour the quiche mixture to fill the blind baked crust and smooth the top. If you set aside
some florets then add them to the top decoratively.
5. Bake the quiche for 25-30 minutes at 375 ºF or until the top looks dry. If the crust is
getting too brown, place aluminum foil over the edges.
6. Let cool a bit before serving, but can enjoy warm, cold, or room temperature. Reheat
leftover quiche at 375 ºF for about 10 minutes or until warm.

Notes
If you use a 9 or 10" fluted tart pan to make the quiche, you will have leftover quiche mixture
and pie dough. You can use this to make mini quiches, or make a smaller second quiche.
You can also make a crustless quiche. My 9" quiche had enough leftover for 3 mini quiches.

If making mini-quiches in tartlet pans, there is no need to blind bake the crust. Roll the
scraps of dough, cut into circles ~1" larger than the tart pans then fit the dough in. Trim the
edges and freeze for ~20m to help keep the crust from shrinking too much when baked.
Then fill with the leftover quiche mixture and place on a baking tray. Bake for 25-30 minutes
or until the filling is dry on top and the crust is golden on the sides. The smaller size and
baking tray underneath helps the crust bake fully without being blind baked.

To blind bake you can also use this method via Stella Parks.

Nutrition Information:
YIELD: 8
SERVING SIZE: 1

Amount Per Serving:

CALORIES: 247 TOTAL FAT: 13g SODIUM: 408mg CARBOHYDRATES: 24g
FIBER: 3g SUGAR: 3g PROTEIN: 10g
 Did you make this recipe?
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© Eva CUISINE:
American /
CATEGORY: Breakfast
https://www.thecuriouschickpea.com/vegan-sprouting-broccoli-quiche/

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