No eggs or meat required—this vegan broccoli, ham & cheese quiche delivers all the savory, cheesy goodness of a classic brunch pie using plant-based ingredients. It’s hearty, flavorful, and ideal for make-ahead breakfasts or weekend brunches.
Happy Wednesday, friends! I’m excited to share a new favorite: a vegan broccoli, ham, and cheese quiche that tastes rich and comforting without eggs or dairy. Creamy silken tofu forms the base of the filling, while vegan ham adds a subtle smoky bite and plant-based cheddar gives that familiar savory finish. This quiche is easy to assemble, bakes up reliably, and stores well for breakfasts or brunches during the week.
Wondering how a quiche holds together without eggs? The trick here is silken tofu blended with olive oil, nutritional yeast, and spices to create a smooth, custard-like filling that sets as it bakes. If you prefer, a commercial egg replacer such as a plant-based liquid egg can also work—but silken tofu is inexpensive and widely available, and gives a great texture and flavor when seasoned well.
What do I need to make this vegan broccoli, ham, and cheese quiche?
- Silken tofu: The base for the filling. Blend with olive oil, nutritional yeast and spices for a smooth, custardy texture.
- Kala namak (black salt): Optional but useful for an egg-like, sulfurous note. If you prefer, replace it with regular salt.
- Pie crust: Store-bought frozen pie crusts work well—choose a vegan option and follow package directions to par-bake.
- Broccoli: Fresh or frozen broccoli florets. Steam, blanch briefly, or use steam-in-bag broccoli; chop finely so the texture is even in each bite.
- Vegan ham: Optional but delicious. Use diced vegan deli slices or vegan sausage if you prefer.
- Vegan cheddar shreds: Adds melty, savory flavor. Use your favorite brand of vegan shredded cheese.
I hope you’ll try this vegan broccoli, ham & cheese quiche soon. It’s straightforward to make and perfect for prepping ahead: bake it a day early for the best texture, then reheat slices for a quick breakfast or pack it for brunch. Serve with home fries, a green salad, or roasted tomatoes for a complete meal. Happy cooking!
Check out these other delicious quiche recipes
- Vegan Spinach, Artichoke, and Mushroom Quiche — The Baking Fairy
- Potato Leek Vegan Quiche — Connoisseurus Veg
- Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche — Oh She Glows
- Spinach & Mushroom Vegan Quiche — Loving It Vegan
Vegan Broccoli, Ham, and Cheese Quiche
Ingredients
- One 9-inch deep-dish frozen pie crust
- For the filling
- 12 oz silken tofu
- 1 tablespoon extra virgin olive oil
- 3 tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon Kala Namak (black salt) — optional, can substitute with more regular salt
- 1/2 teaspoon regular salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- For the mix-ins
- 12 oz (about 2 cups) broccoli florets
- 6–8 slices vegan ham, diced
- 1 cup vegan cheddar shreds
Instructions
- Preheat the oven to 425°F (220°C).
- Prick the bottom of the frozen pie crust with a fork. Line the crust with a piece of foil and fill with pie weights or dry beans. Bake for 15 minutes to par-bake the crust.
- While the crust par-bakes, prepare the mix-ins. If using steam-in-bag broccoli, cook according to the package, then chop finely. If using fresh broccoli, steam or blanch briefly and chop. Dice the vegan ham into small cubes. Set aside.
- Make the tofu filling: in a food processor, combine the silken tofu, olive oil, nutritional yeast, turmeric, Kala Namak (if using), salt, pepper, garlic powder, and onion powder. Blend until smooth and creamy.
- Reduce the oven temperature to 375°F (190°C) once the crust is par-baked.
- Stir the chopped broccoli, diced vegan ham, and vegan cheddar shreds into the tofu cream. Pour the mixture into the prepared pie crust, spreading it evenly.
- Bake at 375°F for 40–45 minutes, until the filling is set and the top is slightly golden. If the crust begins to brown too quickly, tent with aluminum foil to prevent burning.
- Allow the quiche to cool to room temperature before slicing. The texture firms up as it cools, so it’s easiest to slice after resting. This quiche also tastes great made a day ahead and stored in the refrigerator; reheat slices gently before serving.
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