Vegan Broccoli Mushroom Quiche

Broccoli Mushroom Quiche

This is an easy one that I found at about.com, reprinted from The Compassionate Cookbook. The recipe is as follows:

• 1 pre-made 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

Preparation:

Pre-heat the oven to 425 degrees. Heat the olive oil in a medium saucepan over medium heat and sautee the onion, green pepper, broccoli and mushrooms until cooked, about 8 to 10 minutes.
In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until smooth. Stir the vegetables and the tofu mixture together and add pepper to taste.
Pout the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.


I found an awesome pre-made whole wheat crust in the freezer section of Whole Foods. It tasted excellent, and it was a two-pack so now I get to make another quiche this week. Make sure you dry out the tofu a bit before you mix it with the other dry ingredients. My quiche was watery after 30 minutes, so I baked it for an additional 20. Other than that, it was delicious! I am thinking that I may add in some faken bacon next time to add to that breakfasty feel.