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5 from 2 votes

The Best Broccoli Cheddar Vegan Quiche

A perfect buttery, flakey, vegan crust with a fluffy vegan egg filling studded with broccoli and "cheddar"!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast
Servings: 8
Calories: 337kcal
Author: Lauren Boehme

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

*I tested this quiche with fresh and frozen broccoli. It works with both, but I recommend fresh! The frozen broccoli, makes things very wet and gets almost mushy once baked. If you want to you frozen broccoli, thaw it first!

Nutrition

Calories: 337kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 643mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 2mg