Broccoli is baked with a creamy mixture of pureed tofu and soy milk with a hint of Dijon mustard and garlic. Substitute soy cheese for the Parmesan to make this a vegan quiche. And substitute spinach for the broccoli, if you prefer.
INGREDIENTS (for 6 servings):
- 1 (9 inch) unbaked 9 inch pie crust
- 1 pound broccoli, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 pound firm tofu, drained
- 1/2 cup soy milk
- 1/4 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground red pepper
- black pepper to taste
- 1 tablespoon dried parsley
- 2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.