Broccoli quiche is crunchy in the outside yet soft inside and so decadent. It is packed with protein (tofu) and antioxidants (broccoli). I used fresh broccolini but you can use frozen broccoli that has been thawed. Nutritional yeast gives it a "cheesy” flavor. It goes a long way, combined with the mustard and the tofu it creates a wonderful creamy texture. You can also use this batter with a different vegetable, such as cauliflower, roasted pumpkin, etc. My friends and family love it! It is extremely easy to make and so delicious.

Ingredients

yield: 6-8 servings

5 cups fresh broccoli / broccolini, thinly chopped

1/2 block of tofu 7 oz / 198.5 gr

1/3 cup gluten free flour

2 tablespoons nutritional yeast

1/3 cup water

2 tablespoons yellow mustard

1 teaspoon onion powder

1 medium onion, thinly chopped

3 cloves of garlic , minced

+Salt

+Pepper

1/3 cup olive oil

Topping:

Some more olive oil to drizzle on top

1/2 cup GF bread crumbs

Directions:

Heat oven to 375° F

Mix all the quiche ingredients in a mixing bowl with your hands.

You can take a quiche round dish or you can use cupcake molds.

Assembly:

Grease the bottom of a pie pan with olive oil, pour in the batter, sprinkle with bread crumbs and drizzle some olive oil on top. Bake for about 50 minutes until golden brown. If you use the individual cupcake size mold, then you'll need less time in the oven, About 30 minutes.

Broccoli Quiche