Recipe(tried): Tofu Quiche wth Broccoli

Tofu Quiche with Broccoli
Servings: 6

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

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.

2. 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.

3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.

4. 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.

5. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.