Broccoli quiche is a crunchy yet soft inside and decadent main dish. It is packed with protein (tofu) and anti-oxidants (broccoli). I used fresh broccolini but you can use frozen broccoli that has been thawed. Nutritional yeast gives the "cheesy” flavor in the vegan kitchen. It goes a long way, combined with the mustard and the tofu it creates a wonderful creamy texture. You can also use this batter with a different vegetable, such as cauliflower, roasted pumpkin, etc. My friends and family love it! It is extremly easy to make and so delicious.
yield: 6-8 servings
5 cups fresh broccoli / broccolini, thinly chopped
1/2 block of tofu 7 oz / 198.5 gr
1/3 cup gluten free flour
2 tablespoons nutritional yeast
1/3 cup water
2 tablespoons yellow mustard
1 teaspoon onion powder
1 medium onion, thinly chopped
3 cloves of garlic , minced
1/3 cup olive oil
Some more olive oil to drizzle on top
1/2 cup GF bread crumbs
Heat oven to 375° F
Mix all the quiche ingredients in a mixing bowl with your hands.
You can take a quiche round dish or you can use cupcake mold.
Grease the bottom of a pie pan with olive oil, pour in the batter, sprinkle with bread crumbs and drizzle some olive oil on top. Bake for about 50 minutes until golden brown. If you use the individual cupcake size mold, then you'll need less time in the oven, About 30 minutes.