Vegan Broccoli Quiche

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Broccoli

  Raw

  1 cup chopped or 91g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Tofu

  Silken, firm, Mori-nu, soy

  1 lb or 454g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Salt

  Table

  ½ tsp or 3g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  ½ cup or 122g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

Directions

1. Pre-heat the oven to 425 degrees F.
2. Heat the olive oil in a medium saucepan over medium heat and sauté the onion, green pepper, broccoli, and mushrooms until cooked, about 8 to 10 minutes.
3. 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.
4. Pour the mixed batter into the pie crust.
5. Bake your vegan quiche for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean
6. Recipe inspired by: http://vegetarian.about.com/od/breakfastrecipe1/r/veganquiche.htm