Tofu Quiche with Broccoli

This vegan tofu quiche is made with broccoli baked with a creamy mixture of pureed tofu and soy milk with a hint of Dijon mustard and garlic.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 337 Calories

Ingredients

• 1 (9 inch) unbaked pie crust
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 tablespoon dried parsley
• black pepper to taste
• 1 pound broccoli, chopped
• 1 pound firm tofu, drained
• 0.75 teaspoon salt
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon Dijon mustard
• 0.5 cup soy milk
• 0.5 teaspoon ground red pepper
• 0.125 cup Parmesan flavor soy cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.

Step 3

Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.