Tofu Quiche with Broccoli

Recipe View Preheat your oven to 400 degrees F (200 degrees C).

Recipe View Bake the pie crust in the preheated oven until it turns a beautiful golden brown. This should take about 10 to 12 minutes. Remove from the oven and set aside.

Recipe View Steam the chopped broccoli over boiling water until it's tender-crisp – about 2 to 6 minutes. Drain well to remove any excess water.

Recipe View Heat the olive oil in a large skillet over medium-high heat. Sauté the chopped onion and minced garlic until they are softened and golden, approximately 5 minutes. Add the cooked broccoli florets and heat through, stirring occasionally.

Recipe View In a blender or food processor, combine the drained and pressed tofu, soy milk, Dijon mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan flavor soy cheese. Process until the mixture is completely smooth and creamy.

Recipe View Pour the tofu mixture into a large bowl. Gently fold in the sautéed broccoli mixture, ensuring it's evenly distributed.

Recipe View Carefully transfer the tofu and broccoli mixture into the pre-baked pie crust, spreading it evenly.

Recipe View Bake in the preheated oven until the quiche is set and lightly golden on top, about 35 to 40 minutes. To check for doneness, a knife inserted into the center should come out clean.

Recipe View Remove the quiche from the oven and let it stand for at least 5 minutes before slicing and serving.