Tofu Quiche with Broccoli recipe

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.