Packed with wholesome ingredients, this vegan mushroom and broccoli quiche is as nourishing as it is delicious. Featuring a creamy, protein-rich tofu filling and a vibrant mix of vegetables, it’s a nutritious savoury dish that’s perfect for a light lunch or impressing guests. The sweet potato crust adds a healthy twist and can easily be made gluten-free.
Quick, easy, and endlessly customizable with your favourite veggies like peppers, sun-dried tomatoes, corn, or spinach — this is a feel-good meal you’ll want to make again and again.
Savour every bite of this delicious vegan mushroom and broccoli quiche. A light and wholesome lunch or dinner - packed with veggies and protein! Make the crust: Preheat the oven to 180 degrees Celsius. Prepare an oven dish for the quiche: spray with cooking spray or line with wax paper. Place the oats in a food processor or blender and process into a fine oat flour. Transfer to a mixing bowl. Steam the sweet potato until it is very soft. Let it cool slightly and peel the skin off. Place the sweet potato in a food processor or blender and process until smooth. You can also mash it with a fork or potato masher. Add the sweet potato mash to the mixing bowl along with the mixed herbs, salt and coconut oil. Use your hands to work the flour into the mashed sweet potato. Continue to knead until all the flour is incorporated and you have a smooth dough. Roll out the dough thinly to fit the size of your oven dish. Place the dough in the oven dish, press the inside down softly and groove the edges with a fork. Bake for 15 minutes. Remove from the oven and set aside. Make the filling : Heat a bit of coconut oil in a pan over medium heat. Add the onions and fry till translucent. Add the garlic, mushrooms and salt and mix through. Add the cherry tomatoes to the pan and fry for 5-7 minutes. Add the broccoli to the pan and fry for another 3 minutes until the broccoli softens slightly and becomes bright green. Remove the pan from the heat. Mix the chickpea flour with the plant milk and pour into the jug of a blender or food processor, along with the nutritional yeast and other remaining ingredients. Blend to a very smooth batter, scraping down the sides of the jug from time to time. Pour the batter into the pan of fried vegetables and stir through. Pour the filling into the pre-baked crust in the quiche dish. Place a few cherry tomato slices on top. Bake at 180 °C for 45-50 minutes until the top is beautifully browned and the filling doesn’t jiggle when you shake the dish. Garnish with chives, cut into slices and serve with salad. Important! You need to use firm tofu. Silken tofu will be too soft for your quiche to set.
Play with the filling ingredients. You can add sundried tomatoes, olives, spinach or caramelised onion.
Mushroom & Broccoli Quiche with Sweet Potato Crust
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