Prep Time::20 mins
Cook Time::50 mins
Additional Time::5 mins
Total Time:: 1 hr 15 mins
Servings::6
Yield::1 9-inch pie
Ingredients
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
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
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.
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.
Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.
Cook’s Note
If you're serving this to vegan guests, use a pie crust made with vegetable shortening or oil.