Broccoli and Tomato Quiche

I absolutely love this recipe because it's so simple, yet looks like you've spent hours in the kitchen! With minimal, basic ingredients you can create a light and fluffy quiche everyone will love.

I adored broccoli and tomato quiche before going vegan, so I've recreated those flavours in this quiche. The recipe can be adapted to any flavours you wish, the only components you need to keep are the pastry and tofu filling!


Shortcrust Pastry:

  • Shop bought shortcrust pastry (most are accidentally vegan!) such as Tesco's own ready rolled. 


  • 350 g (1 carton) silken tofu*

  • 2 tbsp nutritional yeast* (optional)

  • 2 tsp paprika

  • 1 tsp garlic granules or 2 cloves of garlic

  • Salt and pepper to taste

  • 2 tsp of veg bouillon powder or 1 veg stock cube

  • 1 tsp mixed Italian herbs

  • 40 g (approx.) Tomato puree

  • 150g broccoli

  • Tomatoes for decorating top of quiche (see picture)

Don't be put off by ingredients you're not used to using.


  • Silken tofu is in most large supermarkets e.g. Tesco, Sainsburys. You'll find it next to the noodles and sushi ingredients. Aprrox. £1.70

  • Nutritional yeast is available in all vegan stores, Holland and Barrett, and has recently made its way into supermarkets such as Asda and Morrisons! If you can't find it it's not essential for this recipe. Approx £3 (for a huge tub)


  1. Heat oven to 200C/180C fan/gas 6. Line your flan tin with ready rolled pastry. Bake for 10-12 minutes.

  2. Whilst your pastry is blind baking, boil your broccoli until al dente.

  3. Place tofu, nutritional yeast and all the herbs and spices into a blender. Blend until smooth and runny.

  4. Remove pastry from the oven and spread a layer of tomato puree on the base.

  5. Pour the broccoli into dish, on top of puree base.

  6. Pour tofu mixture over the broccoli until pastry is filled.

  7. Garnish top of quiche as you wish. I used a mixture of cherry and salad tomatoes.

  8. Bake quiche for 30-40 minutes. The top should be golden brown and when poked with a fork the quiche should be firm and not leave filling on the fork.

  9. Leave to cool slightly before eating to allow quiche to firm. Can be served warm or refrigerated and served cold.