With Mother’s Day this weekend, I thought I would whip up an incredible breakfast or brunch option. One fit for your favorite mom, or really anyone at anytime. This is the best broccoli cheddar vegan quiche. I made a quick and delicious buttery, flakey, vegan pie crust. Then filled it with a fluffy vegan egg mixture, studded with broccoli, vegan cheddar and a nice amount of garlic. It bakes all together, making it very unfussy. It is golden brown, cheesy and so, so delicious! Anyone would be delighted to have this vegan quiche for brunch.
What You Need For This Incredible Quiche:
- All Purpose Flour, Cane Sugar, Salt: These are the dry ingredients for the crust.
- Vegan Butter, Coconut Oil: Added to the crust to make it buttery and flakey.
- Vegan Egg: I used Just Egg brand.
- Non-dairy Milk: Whisked into the vegan egg to make it fluffier.
- Vegan Cheddar: I used Violife brand.
- Broccoli: I highly recommend using fresh broccoli.
- Onion Powder, Red Pepper and Black Pepper: As well as salt.
- Fresh Chives: Folded into the “egg” filling as well.
I love to serve this broccoli cheddar vegan quiche with a side salad, lightly dressed. Or a fruit salad is perfect. You can make it a big brunch by adding hash browns and/or vegan sausage to the side as well! Whether you bring this quiche to someone on a tray in bed, or having a big group over for breakfast, they will be thrilled. It is super easy to make and you can also use a store bought pie crust to make this even faster and easier. I recommend the Simple Truth Organic brand or for a pre-rolled crust Wholly Wholesome pie shells.
Why Should You Make This Yummy Vegan Brunch?
- The crust is perfection.
- The filling, divine.
- It is so delicious!
- Makes the perfect breakfast in bed for your favorite mom.
- Everyone will love this quiche, even non-vegans.
The Best Broccoli Cheddar Vegan Quiche
Ingredients
For The Crust
- 1 3/4 Cup All purpose flour
- 1 teaspoon Organic cane sugar
- 1 teaspoon Salt
- 1/4 Cup Vegan butter, cold
- 1/4 Cup Coconut oil, solid
- 1/2 Cup Cold water
For The Filling
- 1 1/2 Cup Vegan Egg, I used Just Egg
- 1 Cup Non-dairy milk
- 4 Cloves Garlic, finely chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Onion powder
- Pinch of Red pepper
- 1 Cup Vegan cheddar style shreds, I used Violife
- 1 1/2 Cup Fresh broccoli florets*
- 1/4 Cup Fresh chives, chopped
Instructions
- First make the dough for the crust. In a food processor, add the flour, sugar and salt. Pulse once to combine.
- Drop in chunks of the cold vegan butter and dollops of the coconut oil.
- Start the food processor and let it run for a few seconds to start to break up the butter and oil.
- With the processor running, start to drizzle the cold water into the top of the food processor where the opening is.
- Let the processor run until the dough comes together into a ball. It should hold together very easily. If it is very moist, turn it out onto a floured surface and knead a few times with a little bit of flour.
- Roll the dough up into plastic wrap or parchment paper and put in the fridge for 30 minutes.
- Once ready to make the quiche, preheat the oven to 350 degrees(F).
- Roll the dough out on a floured surface to about 1/8 inch thick. Then place it in a pie pan and press it down into the pan. Prick holes into the pie crust with a fork and then trim the edges of the crust. Set aside.
- In a large mixing bowl, add all the filling ingredients and then whisk to combine.
- Pour the filling into the pie crust, dip a pastry brush into the filling to get the "egg" and then brush the crust with it t help brown the crust. Bake for 65 to 70 minutes or until the filling has set.
- Let cool for about 10 minutes, then slice into wedges and serve with any sides you want!
Video
Notes
Nutrition
Wow yummo! The pastry is easy and super tasty.
The filling is easy and super tasty.
This equals another sensational recipe – thanks Lauren!!!
My “tweaks”
I doubled the pastry recipe and froze half for next time
I made it as 6 individual pie tarts
The broccoli I used the whole veggie with placing the stalks and florets in the food processor for a quick whizz
I used double the garlic