Tofu Quiche with Spinach and Broccoli
1 pre-made pie crust
1 pound broccoli or spinach
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk (I use soy)
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
2 tablespoons vegan parmesan cheese
1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes. Cook your veggie of choice until just soft.
2. Cook onion and garlic in olive oil until golden, and add veggie and heat through. In blender, puree tofu, milk, mustard, salt, nutmeg, pepper, and vegan cheese, until smooth.
3. Pour pureed mixture into large bowl, and add the onion and veggie mixture. Combine well.
4. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.