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Broccoli Quiche


Custard (makes about 1 1/4 cups)

  • 3 1/2 oz tofu (this is why having a kitchen scale is helpful!)
  • 1/4 cup yogurt (I like Forager plain cashew yogurt)
  • 1 tbsp arrowroot (or potato starch or corn starch)
  • 1 tbsp nooch
  • 1 tbsp melted refined coconut oil (or sunflower oil)
  • 1 tsp chickpea miso
  • 1/2 cup homemade cashew milk (or store-bought but unsweetened)
  • 1/4 tsp each onion powder and garlic powder (optional!)
  • 1 pinch salt


  • 1 small head broccoli


  • 1 coconut oil crust



  1. Mix all ingredients in the Vitamix or blender until combined and creamy.


  1. Cut the broccoli off the stem and steam until just soft. Let cool.

  2. Leave aside broccoli pieces for garnish and mince the rest, leaving a few chunkier ones for texture.

  3. Mix the broccoli pieces with the custard.


  1. Make the dough for the crust and then cut it into the size you are making. 


  1. Press the crusts into the wells of the tart pans or mini tart shells. Fill each one with the broccoli/custard mixture. Bake at 350 for 30 minutes. Let cool until they are easy to handle. Take out and serve immediately. They are also good warm and even cool. They reheat well too. Enjoy!