Vegan Tofu Quiche with Broccoli

Ingredients List

• 1 (9 inch) unbaked pie crust

• 1 pound broccoli, chopped

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1 pound firm tofu, drained

• ½ cup soy milk

• ¼ teaspoon Dijon mustard

• ¾ teaspoon salt

• ¼ teaspoon ground nutmeg

• ½ teaspoon ground red pepper

• black pepper to taste

• 1 tablespoon dried parsley

• ⅛ cup Parmesan flavor soy cheese

Instructions

1. Preheat the oven to 400°F (200°C).

2. Bake the pie crust in the preheated oven until it turns golden brown, about 10 to 12 minutes. Set aside to cool.

3. Steam the broccoli by placing it in a steamer over an inch of boiling water. Cover and cook for 2 to 6 minutes until tender but still firm. Drain well.

4. Heat oil in a large skillet over medium-high heat. Sauté the onion and garlic until golden brown. Stir in the cooked broccoli and heat through. Set aside to cool.

5. In a blender, combine tofu, soy milk, mustard, salt, nutmeg, red pepper, black pepper, parsley, and Parmesan-style soy cheese. Blend until smooth. Pour into a bowl and stir in the broccoli mixture. Pour the mixture into the prepared pie crust.

6. Bake in the preheated oven until the quiche is firm and set, about 35 to 40 minutes. Let the quiche rest for at least 5 minutes before slicing.

Chef's Tip

Nutritional Information (per serving)