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Vegan Broccoli Rice Breakfast Quiche

  • Author: Flora & Vino
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 servings


Easy vegan and gluten-free quiche with tofu, broccoli, and tomato. Perfect for a protein-packed weekend breakfast, brunch, or brinner.


  • 1 package firm tofu, rinsed patted dry, and quick-pressed
  • 1/4 cup nutritional yeast
  • 3 TBSP hummus
  • Himalayan sea salt and black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground turmeric powder
  • drizzle of avocado oil
  • 1/2 medium white onion, diced
  • 1 cup cherry tomatoes, diced
  • 3 cups Cece’s Veggie Co. Organic Riced Broccoli (or sub chopped broccoli)
  • green onion, for serving


  1. Preheat oven to 350°F and lightly grease a 9.5-inch pie pan with avocado oil.
  2. Heat a small amount of avocado oil in a large pan over medium heat. Once warm, add the onion and riced broccoli. Stir to coat, cover, and cook for 6-8 minutes, until softened and fragrant.Add the diced tomato in the last few minutes.
  3. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, sea salt, black pepper, and turmeric powder. Blend until smooth and creamy, scraping down the sides as needed to recombine.
  4. Add the tofu mixture to the broccoli rice and stir well to combine.
  5. Spread the mixture into the pie pan in an even layer with a spatula. Top with more diced tomato, if desired.
  6. Bake quiche for 30–40 minutes or until the top appears golden brown and firm.
  7. Remove from the oven, allow to cool briefly, and then serve immediately with green onion.
  8. Store leftovers in the fridge for 2-3 days and reheat before serving.
  • Category: Breakfast, Brunch
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Grain-Free