Make this easy Vegan Tenderstem Broccoli and Sun-dried Tomato Quiche with a crisp homemade pastry and a creamy aquafaba and chickpea flour filling. It's perfect for lunch, picnics, meal prep or a light dinner. Get the recipe below.
Quiches and tarts are the perfect dishes for sharing at summer parties and picnics. In the past I've shared recipes such as my Vegan Spinach Quiche, Tomato and Fennel Tart and even my Tomato, Mozzarella and Pesto Picnic Tart (which can be made vegan by using plant-based alternatives), all of which are perfect for summer entertaining.
If you're looking for more delicious egg-free quiche inspiration that's every bit as satisfying as the classic version, this Vegan Broccoli and Sun-dried Tomato Quiche is the perfect recipe. Featuring a crisp homemade vegan pastry and a rich, savoury chickpea flour and aquafaba filling, it's packed with flavour while remaining completely dairy and egg free.
Tenderstem broccoli adds freshness and colour, while sun-dried tomatoes bring a sweet, tangy depth that pairs beautifully with the creamy filling. Nutritional yeast provides a subtle cheesy flavour, making this quiche ideal whether you're vegan or simply looking to enjoy more plant-based meals.
This recipe is perfect for meal prep, packed lunches, picnics, brunches or light family dinners. It can be enjoyed warm straight from the oven or served cold the next day, making it a wonderfully versatile dish that's as practical as it is delicious.
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Ingredients
For the pastry
- Plain flour
- Vegan butter
- Plant milk
For the filling
- Tenderstem broccoli
- Sun-dried tomatoes
- Gram flour (chickpea flour)
- Nutritional yeast
- Onion powder
- Garlic powder
- Aquafaba (chickpea water)
Step-by-step Instructions
There are quite a few steps to this recipe but I promise it's worth it.
- Step 1: Place the plain flour and cubed vegan butter into a mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Step 2: Gradually add the plant milk, one teaspoon at a time, until the mixture comes together into a smooth ball of dough.
- Step 3: Wrap the pastry in cling film and chill in the refrigerator for 30 minutes. In the meantime pre-heat your oven.
- Step 4: Roll the chilled pastry into a circle large and line the quiche tin trimming away any excess.
- Step 5: Prick the base with a fork, line with baking paper and fill with baking beans and blind bake until lightly golden.
- Step 6: While the pastry is baking, blanch the Tenderstem broccoli in boiling water then drain well and allow to cool.
- Step 7: To make the filling, mix the dry ingredients then slowly pour in the water while whisking continuously.
- Step 8: In a separate bowl, whisk the aquafaba until it reaches soft peaks.
- Step 9: Fold the whipped aquafaba into the gram flour mixture.
- Step 10: Spread the broccoli and chopped sun-dried tomatoes evenly across the baked pastry case.
- Step 11: Pour the filling mixture evenly over the vegetables.
- Step 12: Bake until the filling is fully set and lightly golden on top.
Hint: For the best texture, make sure the broccoli is well drained before adding it to the pastry case. Excess moisture can prevent the filling from setting properly and make the pastry soggy.
Substitutions
Make the following tweaks to the recipe based on the ingredients you have to hand:
- Broccoli: swap Tenderstem broccoli for regular broccoli florets. Alternative you could use spinach, kale or asparagus instead of broccoli.
- Tomatoes: replace sun-dried tomatoes with roasted red peppers or caramelised onions.
- Pastry: olive oil pastry can be used if you don't have vegan butter.
- Plant milk: oat, soy or almond milk all work well in the pastry.
Variations
Want to put your own twist on this recipe? Try one of these alternatives:
- More veggies: add sautéed mushrooms for an earthy flavour.
- Herby: stir fresh herbs such as chives, parsley or thyme into the filling.
- Cheesy: sprinkle vegan cheese over the top before baking for an extra cheesy finish.
- Spicy: add a pinch of chilli flakes for gentle heat.
Equipment
The equipment list is almost as long as the step-by-step instructions but every tool is essential:
- Mixing bowls
- Rolling pin
- Quiche tin
- Baking paper
- Baking beans or dried lentils
- Saucepan
- Electric whisk
- Measuring jug
- Whisk
- Cooling rack
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in the oven at 180C for 10–15 minutes, or microwave until heated through.
This quiche can also be frozen for up to 3 months. Defrost overnight in the fridge before reheating.
Top tip
Whisking the aquafaba separately before folding it into the filling creates a lighter, fluffier texture that closely resembles a traditional egg-based quiche.
Frequently asked questions
No. Gram flour (also called chickpea flour) sets beautifully when baked, making it an excellent egg replacement in vegan quiches.
Yes. But, defrost and drain it thoroughly before adding it to the quiche to avoid excess moisture.
Aquafaba gives the filling a lighter texture, but if you don't have any, you can simply omit it. The filling will still set but will be slightly denser.
It's likely you didn't blind bake the pastry long enough. Next time make sure the pastry is golden and crisp before adding the filling.
The recipe
Vegan Tenderstem Broccoli and Sundried Tomato Quiche
Equipment
- mixing bowls
- Rolling Pin
- Quiche tin
- baking paper
- Baking beans or dried lentils
- saucepan
- Electric whisk
- measuring jug
- Whisk
- Cooling rack
Ingredients
For the pastry
- 200 g plain flour
- 100 g vegan butter
- 4 tablespoon plant milk
For the filling
- 150 g Tenderstem broccoli
- 8 tablespoon sun-dried tomatoes
- 75 g gram flour
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper
- 190 ml water
- 3 tablespoon aquafaba
Instructions
- Place the plain flour and cubed vegan butter into a mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Gradually add the plant milk, one teaspoon at a time, until the mixture comes together into a smooth ball of dough.
- Wrap the pastry in cling film (or a reusable wrap) and chill in the refrigerator for 30 minutes.
- While the pastry chills, preheat your oven to 150C / 300F / gas mark 2.
- Roll the chilled pastry into a circle large enough to line your quiche tin.
- Carefully press the pastry into the base and sides, trimming away any excess.
- Prick the base with a fork, line with baking paper and fill with baking beans or dried lentils.
- Blind bake for around 20 minutes, or until lightly golden.
- While the pastry is baking, blanch the Tenderstem broccoli in boiling water for 5–10 minutes until just tender. Drain well and allow to cool slightly.
- In a large bowl whisk together the gram flour, nutritional yeast, onion powder and garlic powder along with a pinch of salt and pepper.
- Gradually pour in the water while whisking continuously to create a smooth, lump-free batter.
- In a separate bowl, whisk the aquafaba with an electric whisk until it reaches soft peaks.
- Gently fold the whipped aquafaba into the gram flour mixture.
- Spread the broccoli and chopped sun-dried tomatoes evenly across the baked pastry case.
- Pour the filling mixture evenly over the vegetables.
- Bake at 190C / 375F / gas mark 5 for 15–20 minutes, or until the filling is fully set and lightly golden on top.
- Allow to cool for around 10 minutes before slicing.
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