Biscuit Crust Quiche

Time: 1 hour 30 mins  Yield: 1 large quiche


Quiche Filling-


  • 1 c. Onion, Diced
  • 1 Tbsp. Garlic, Minced
  • 2 c. Broccoli, Florets
  • ¼ c. Olive Oil
  • ½ c. Vegan Cheddar, Shredded

Tofu Recipe #1

Tofu Recipe #2

• ½ Block Firm Tofu, Crumbled

• ½ Block Firm Tofu

• 1 ½ Tbsp. Nutritional Yeast

• ¼ c. Non-dairy Milk, Unsweetened

• 2 tsp. Kala Namak (Black Sea Salt)

• ½ tsp. Salt

• ½ tsp. Turmeric

• ½ Tbsp. Nutritional Yeast

• ½ tsp. Turmeric

• 1 Tbsp. Tapioca, Corn or Potato starch


Saute the onions in olive oil until fragrant, then add in broccoli and garlic and cook until lightly browned. Set aside. In a bowl, mix tofu recipe #1 and set aside. Add all ingredients from tofu recipe #2 in a blender and blend until smooth. In a  large bowl, mix your broccoli mix, both tofu recipes and the cheddar cheese together and mix well to incorporate. Fill chilled crust with tofu filling and bake at 400 degrees for 1 hour or until the crust is golden brown.

Biscuit Crust Recipe-


  • 1 Package Scone & Biscuit Mix
  • 1 Stick Non-Dairy Butter or Shortening, Chilled
  • 1 ¼ c. Non-Dairy Milk
  • 1 Tbsp. Apple Cider Vinegar or Lemon Juice

DIRECTIONS: Mix vinegar and milk together and set aside. Add the entire bag of mix to a bowl or food processor. Cut the chilled stick of butter into 5 pieces and add to the mix. Either by hand with a fork or using an S-blade in your food processor (using pulse), break down the butter until pea sized. Pour milk mixture into flour/butter mixture and mix until it just comes together - do not overmix. Press dough into your pan of choice, creating a crust. Chill for 25-30 minutes before adding tofu filling and baking.


Click here for a printable PDF.

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