Vegan Broccoli Quiche

 

Made with tofu, this vegetarian broccoli quiche has the flavor and surface of an egg quiche. It's an extraordinary high-protein clump lunch-make an entire quiche and load up cuts with salad or soup every day for lunch. A fast warm and it's all around great.

RECIPES

1 premade vegan pie crust

1 tablespoon olive oil

1 onion, diced

1 green bell pepper, chopped

1 cup chopped broccoli

1 cup sliced fresh mushrooms

1 pound firm tofu, patted dry

1 pinch nutmeg

1/2 teaspoon turmeric

1 tablespoon dried basil

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/2 cup soy milk.

PREPARATION  

STEP 1

Gather the ingredients.

STEP 2

Preheat the oven to 425 F.

STEP 3

Chop the onion, green bell pepper, and broccoli. Slice the mushrooms.

STEP 4

Heat the olive oil in a medium saucepan over medium heat and sauté the onion, green pepper, broccoli, and mushrooms until softened and cooked, about 8 to 10 minutes.

STEP 5

In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt, and soy milk until the mixture is smooth.

STEP 6

Stir the vegetables and the tofu mixture together and add pepper to taste.

STEP 7

Pour the mixed batter into the pie crust.

STEP 8

Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.

STEP 9

Serve the quiche warm with a side of fresh fruit salad or keep things classic with a green salad and vegan salad dressing.

STEP 10

Enjoy  (and reserve  for me).