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Broccoli Quiche

Cashew-y Richness

Feel free to use cauliflower instead of broccoli if desired. 


½ Cup finely Chopped Onion
½ tsp ground Cumin
½ tsp Sea Salt
⅓ Cup Nutritional Yeast
¼ Cup Navitas Organics Cashew Whole Nuts
¼ tsp ground Black Pepper
1 Tbsp Coconut Oil
2 finely chopped to a dice-size Cup Broccoli Florets
1 lb organic Tofu
2 minced large Garlic Cloves
1 Tbsp Tahini
1 9-inch prepared Savory Pie Crust


Preheat the oven to 375 degrees.

Melt the coconut oil in a sauté pan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, broccoli, and cashews, and cook for 3 minutes longer until broccoli begins to turn bright green. Remove from heat and set aside.

In a food processor or blender whip the tofu, nutritional yeast, tahini and spices together until smooth. Add the cooked vegetable mixture and utilize the pulse function 3 or 4 times to roughly incorporate together.

Use a spatula or spoon to transfer the mixture into the prepared pie crust. Bake for 45-50 minutes or until top begins to turn golden brown. Remove from heat and let stand for 10 minutes before serving; quiche is delicious served either hot or cold. Serves 6.

Makes: 6

Submitted by: Julie Morris