VEGAN BROCCOLI QUICHE

What You'll Need
1 pre-made vegan pie crust
1 tbsp. olive oil
1 onion, diced
1 green bell pepper, chopped
1 cup chopped broccoli
1 cup fresh sliced mushrooms
1 pound firm tofu, patted dry
Pinch of nutmeg
1/2 tsp. turmeric
1 tbsp. dried basil
1/2 tsp. salt
Pepper to taste
1/2 cup soy milk

How to Make It 

1. Pre-heat the oven to 425 F.
2. Chop the onion, green bell pepper and broccoli. Slice the mushrooms.
3. Heat the olive oil in a medium saucepan over medium heat and saute the onion, green pepper, broccoli and mushrooms until softened and cooked, about 8 to 10 minutes.
4. In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until the mixture is smooth.
5. Stir the vegetables and the tofu mixture together and add pepper to taste.

1. Pour the mixed batter into the pie crust.
2. Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.
3. Serve the quiche warm with a side of fresh fruit salad or in the classic presentation with a green salad and vegan salad dressing.

For an individual portion variation, make mini-quiches in a muffin tin. Line each hole with the pie dough and fill 2/3 of the way with the batter. Reduce the baking time accordingly, to 15 to 20 minutes.

The quiche will keep in the refrigerator for up to three days. Reheat portions in the microwave or the oven. You can freeze portions as well to enjoy later.