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Hemp & Greens Quiche

Uber-delicious cold-pressed hemp oil pie crust filled with yummy tofu egg and a variety of veggies.
Prep Time 25 mins
Cook Time 10 mins
Cooling Time 5 mins
Total Time 35 mins
Servings 1 8-Inch Pie Crust


  • 1 Package Extra-firm organic tofu
  • 1/2 Cup Nutritional yeast Plus extra for sprinkling on top after baking.
  • 1 Cup Chopped brussel sprouts
  • 1 Cup Broccoli Cut off the majority of the stem so it falls to small pieces and stays soft in the quiche.
  • 1 Medium Finely chopped green bell pepper
  • 1 Tsp Himalayan salt
  • 1 Tsp Black pepper
  • 1 Tbsp Turmeric powder

For the crust

  • 2 1/4 Cups All-purpose flour
  • 1/2 Cup Hemp oil
  • 1 Tsp Himalayan salt
  • 2 Tbsp Sugar
  • Ice cold water


  • Preheat oven to 375.
  • In a large bowl, combine the crust dry ingredients.
  • Add hemp oil and combine until crumbly.  Then pour cold water in about 1/4 C at a time and mix until a soft dough forms. It should not be sticky, but if it is you can knead in flour a tablespoon at a time to correct.
  • Roll pie crust, lay out dough in an 8-inch pie pan and place in the oven.
  • While crust is baking, heat cast iron skillet over medium-low heat.
  • Add broccoli, brussel sprouts, and bell pepper. Cook until fork-tender.
  • In a small bowl, smash tofu with a fork until it is mostly smooth.
  • Add tofu to the skillet with vegetables. Mix in seasonings and let heat for about two minutes.
  • Remove crust from the oven and add filling. Sprinkle the top with nutritional yeast and place back into the oven and bake for 10 minutes. 
  • Once finished, let cool for about 5 minutes before serving.