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CRUSTLESS BROCCOLI SUN-DRIED TOMATO QUICHE
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3.88 from 39 votes

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 servings

Equipment

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 tbsp low sodium vegetable broth or a little water and Tamari (like soy sauce)
  • 2 cloves garlic chopped
  • 3 tbsp nutritional yeast
  • 2 tsp. yellow mustard
  • 1 lemon juiced
  • 1 tbsp tahini
  • 1/4 cup old fashioned oats
  • 1 tbsp cornstarch
  • 1/2 tsp turmeric
  • 3-4 dashes Tabasco sauce
  • ½ tsp salt
  • ⅔ 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

  • Preheat oven to 375°
  • Prepare a 9” pie plate or springform pan by lining with parchment paper or spraying with a little oil.
  • 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. Bake for about 20-30 minutes then remove and set aside.
  • 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.
  • 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.
  • Mix carefully so that all of the vegetables are well distributed. If the mixture seems too dry, add a little vegetable broth or water.
  • Add to the pie plate, springform pan, or muffin tins and spread evenly.
  • Bake for 30-35 minutes or until slightly browned. If using the muffin tins, check for doneness at 20 minutes.
  • ​Cool before slicing into wedges. May be served warm or refrigerated and served chilled.

Notes

[nutrition-label]

Nutrition

Nutrition Facts
Crustless Broccoli Sun-Dried Tomato Quiche
Amount per Serving
Calories
207
% Daily Value*
Fat
 
5.2
g
8
%
Saturated Fat
 
0.9
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
558.4
mg
24
%
Carbohydrates
 
28.1
g
9
%
Fiber
 
9.4
g
39
%
Sugar
 
8.4
g
9
%
Protein
 
19
g
38
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
68.5
mg
83
%
Calcium
 
250
mg
25
%
Iron
 
4.9
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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