I’m nuts about this quiche. It is at its absolute finest served with veggie sausage and diet soda.
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced or pressed
3 C finely chopped broccoli
1 tsp thyme
½ tsp tarragon
½ tsp turmeric
1 tsp salt
a healthy dose of ground black pepper
½ C raw cashews
1 lb extra-firm tofu
1 tsp Dijon or regular mustard
1 nine-inch pie crust, store-bought or homemade
Roll out the pie crust to cover an oiled 9-inch pie plate. Poke the bottom of the dough with a fork about five times to allow steam to escape. Bake at 350* for about 10 minutes, and remove from oven. In the meantime, start prepping the filling.
Preheat a large pan over medium heat. Sauté the onion and garlic in olive oil for about 3 minutes. Add the broccoli, thyme, tarragon, turmeric, salt, and pepper. Cook for about 10 minutes, until broccoli is soft.
Meanwhile in a food processor, pulse the cashews into fine crumbs. Give the tofu a squeeze to remove some water, then add it to the food processor along with the mustard. Process until smooth. When the brocolli mixture is done cooking, add half of it to the food processor and pulse a few times to combine. Then dump the cashew mixture into the pan that half the broccoli is still in, and combine all. Smooth everything into the pie crust using a rubber spatula. Bake for 40 minutes, until the edges of the pie are lightly browned. Let quiche sit for 20 minutes before digging in. I think this tastes best just moderately warm, or at room temperature.
Credit: Vegan Brunch by Isa Chandra Moskowitz