• Prep: 15 minutes
  • Cook: 30 minutes
  • Total: 45 minutes














    • Ingredients:
    • 1 vegan pie crust
    • 1 tbsp. olive oil
    • 1 onion, diced
    • 1 green bell pepper, chopped
    • 1 cup chopped broccoli
    • 1 cup fresh sliced mushrooms
    • 1 pound firm tofu, patted dry
    • Pinch of nutmeg
    • 1/2 tsp. turmeric
    • 1 tbsp. dried basil
    • 1/2 tsp. salt
    • Pepper to taste
    • 1/2 cup soy milk
    • ​Method:
    1. Pre-heat the oven to 425 F.
    2. Chop the onion, green bell pepper and broccoli. Slice the mushroom.
    3. Heat the olive oil in a medium saucepan over medium heat and saute the onion, green pepper, broccoli and mushrooms until softened and cooked, about 8 to 10 minutes.
    4. In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until the mixture is smooth.
    5. Stir the vegetables and the tofu mixture together and add pepper to taste.
    6. Pour the mixed batter into the pie crust.
    7. Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.
    8. Serve the quiche warm with a side of veg, or enjoy cold straight out of the fridge!

    The quiche will keep in the refrigerator for up to three days. Reheat portions in the microwave or the oven. You can freeze portions as well to enjoy later.