Broccoli Pie

A vegan take on quiche that actually delivers on texture. Silken tofu pureed with tahini, nutritional yeast, lemon juice, and soy sauce creates a custard-like filling that sets firm enough to slice but stays creamy inside.

The broccoli and scallions get a quick saute with garlic, then a dusting of flour and oregano before going into the pie shell. That flour coating thickens any moisture the broccoli releases during baking, so you don’t end up with a soggy crust.

Nutritional yeast is pulling double duty here. It adds a cheesy, umami depth that makes the filling taste rich and savory even without dairy. Combined with the tahini’s nuttiness and the lemon’s brightness, the flavor profile reads much more complex than the ingredient list suggests.

Wheat germ sprinkled on top before baking adds a toasty crunch and a nutty aroma that signals “done” when you pull it from the oven.

Kitchen Tips

• Drain the silken tofu well and pat it dry. Excess water thins the custard and prevents it from setting properly.
• Let the pie rest for a full 10 minutes after baking. The tofu custard firms up as it cools, and cutting too early gives you a soupy slice.
• Saute the broccoli until just barely tender. It continues cooking in the oven, so starting with crisp florets keeps them from turning mushy.

Variations

• Add sun-dried tomatoes to the broccoli saute for a Mediterranean spin.
• Swap broccoli for cauliflower or a mix of both for a milder flavor.
• Use a gluten-free pie crust and tamari instead of soy sauce to keep the whole dish gluten-free.