Plant-Based Broccoli Cheese Quiche

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Rating: 5
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Prep Time20minutes
Cook Time75minutes
Passive Time
Nutrition Facts
Plant-Based Broccoli Cheese Quiche
Amount Per Serving
Calories 402 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Cholesterol 35mg 12%
Sodium 395mg 16%
Potassium 259mg 7%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 3g
Protein 10g 20%
Vitamin A 5%
Vitamin C 45%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

When I was first married I made a quiche a week. Since I have been vegan it was a challenge to get the cheesy-eggy consistency without traditional animal products. That is, until now!

This delish quiche comes together rather quickly. The pie crust is super-easy to make and comes out perfect each and every time. Feel free to add whatever vegetable you want, it does not have to be broccoli. Also, you can experiment with different cheeses, especially with so much variety available today!


Flaky Pie Crust


  • 3 cups flour
  • 1 cup vegetable oil
  • 3/4 tsp. salt
  • 1/2 cup water boiling


  1. Mix all ingredients in large bowl. Combine with hands. Break into two even portions.
  2. Roll each portion between 2 sheets of plastic wrap. Place in 8" or 9" pie pan.
  3. Puncture sides and bottom with fork prongs.
  4. Bake in a 375-degree oven for 12 minutes. Remove from oven and set on cooling racks.

Fabulous Filling


  • 1 Tbl. olive oil
  • 3 Tbl. Earth Balance Margarine stick
  • 1/2 large onion diced
  • 8 oz. cremini mushrooms diced
  • 2 cups broccoli chopped, tops only
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. nutmeg
  • 3 Tbl. flour
  • 2 cups non-dairy creamer, I used Oatly Barista Edition
  • 2/3 cup JustEgg
  • 2 cups Vegan Cheddar Cheese,
  • 2 Tbl. nutritional yeast


  1. Heat Oil & Earth Balance in large saute pan.
  2. Add Onion and saute for 3 minutes.
  3. Add Mushrooms & Broccoli tops and continue cooking for about 5 minutes or until tender.
  4. Sprinkle with salt, pepper, nutmeg and garlic powder and remove from heat.
  5. Stir in 2 Tbl. Flour.
  6. Place veggie mixture in a large bowl and add oat milk creamer and JustEgg.
  7. Divide into the 2 semi-cooked pie shells.
  8. Top each with 1 cup of the vegan cheese and 1 Tablespoon each of the Nutritional Yeast. Lightly press into the pie filling mixture.
  9. Bake in a 350-degree oven for 60 minutes or until set.
  10. Optional: Broil for 2 minutes to give a bubbly-top. Sprinkle with paprika.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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