Broccoli Cheddar Quiche

This recipe is amazing and damn near impossible to find on the interweb. In the spirit of sharing I think everyone should have it. In the spirit of making money I would suggest that you purchase the book that it is adapted from, Vegan Brunch by Isa Chandra Moskowitz.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 3 cups finely chopped broccoli

• 1 teaspoon dried thyme

• 1/2 teaspoon dried tarragon

• 1/2 teaspoon tumeric

• 1 teaspoon salt

• couple dashes black pepper

• 1/2 cup raw unsalted cashews

• 1 pound extra firm tofu

• 1 cup Daiya shredded cheddar cheese

• 1 teaspoon prepared mustard

• Handful of cherry or grape tomatoes for decorating

• 1 nine-inch pie crust, store bought or homemade

Directions

1. Preheat oven to 350F. If using a homemade crust, roll the dough out into a 9-inch pie plate. Poke the bottom of the dough with a fork about five times to prevent if fro puffing up. then bake for 10 minutes and remove from the oven.

2. Preheat a large, heavy-bottomed skillet over medium heat. Saute the onion and garlic in the oil for about 3 minutes. dd the broccoli, thyme, tarragon, turmeric, salt, and pepper. Cook for 10 minutes, until the broccoli is soft. If it starts to look dry add a tablespoon or two of water.

3. In a food processor pulse cashews into fine crumbs. Give the tofu a squeeze to remove some of the water, then crumble into processor along with the mustard. Process until smooth. When broccoli mixture is doe cooking add one cup to the processor and pulse a few times to combine.

4. Transfer cashew mixture to a mixing bowl and add the rest of the broccoli mixture, and cheese to combine. Taste for salt. Use a rubber spatula to get everything into the pie crust and smooth out the top. Place cherry tomatoes around the perimeter of the pie and one in the center. Bake for 40 minutes. until the edges of pie are lightly browned.

5. Let cool for 20 minutes and enjoy!