This is one of the best vegan tofu quiches I have eaten! It is also one of the easiest to make!
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- broccoli: 1 pound (chopped)
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- firm tofu: 1 pound (drained)
- soy milk: 0.5 cup
- Dijon mustard: 0.25 tsp
- salt: 0.75 tsp
- ground nutmeg: 0.25 tsp
- ground red pepper: 0.5 tsp
- black pepper: (to taste)
- parsley: 1 Tbsp (dried)
- Parmesan flavor soy cheese: 0.125 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
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Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
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Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
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Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
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Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.
