Crustless Broccoli Sun-Dried Tomato Quiche
Good served hot or cold, this crustless tofu quiche is low in cholesterol but high in protein and full of plant-based goodness.
Servings Prep Time
4 servings 20 minutes
Cook Time
60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
60 minutes
CRUSTLESS BROCCOLI SUN-DRIED TOMATO QUICHE
Crustless Broccoli Sun-Dried Tomato Quiche
Good served hot or cold, this crustless tofu quiche is low in cholesterol but high in protein and full of plant-based goodness.
Servings Prep Time
4 servings 20 minutes
Cook Time
60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
60 minutes
CRUSTLESS BROCCOLI SUN-DRIED TOMATO QUICHE
Ingredients
  • 12.3-oz. box extra firm Silken tofu (or regular tofu) drained and dried
  • 2 leeks cleaned and sliced, white part and some green
  • 1 ½ cup broccoli chopped
  • 2 Tbl low-sodium vegetable broth or a little water and Tamari (like soy sauce)
  • 2 cloves garlic chopped
  • 3 Tbl nutritional yeast
  • 2 tsp. yellow mustard
  • 1 lemon juiced
  • 1 Tbl tahini
  • 1/4 cup old fashioned oats
  • 1 Tbl cornstarch
  • 1/2 tsp turmeric
  • 3-4 dashes Tabasco sauce
  • ½-1 tsp sea salt
  • cup sun-dried tomatoes soaked in hot water
  • ½ cup artichoke hearts chopped (either marinated or not)
  • 1/8 cup low-sodium vegetable broth (or homemade)
Instructions
  1. Preheat oven to 375°
  2. Prepare a 9” pie plate or springform pan by lining with parchment paper or spraying with a little oil.
  3. Put all of the leeks and broccoli onto a baking sheet and pour on a little vegetable broth, salt, and pepper or a water-soy sauce mixture and mix with your hands or a spoon. Salt & pepper. Bake for about 20-30 minutes.
  4. In the meantime, add the tofu, garlic, nutritional yeast, mustard, lemon, tahini, 1/8 cup oats (to start), cornstarch, a few dashes of Tabasco, and salt to a food processor. Process until well combined and smooth. If the mixture is too runny, add a little more of the oats. Taste for flavor and heat, adding more as needed.
  5. In a large bowl, place the cooked vegetables with the artichoke hearts and sun-dried tomatoes. With a spatula, scrape in the tofu mixture from your processor bowl.
  6. Mix carefully so that all of the vegetables are well distributed. If the mixture seems too dry, add a little vegetable broth or water.
  7. Add to the pie plate, springform pan, or muffin tins and spread evenly.
  8. Bake for 30-35 minutes or until slightly browned.
  9. ​Cool before slicing into wedges. May be served warm or refrigerated and served chilled.

This recipe was printed from plantbasedcooking.com