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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 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 tsp sea 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.
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