Tofu Broccoli Quiche

I finally made QUICHE!!! It's so delicious and a great change to add into the rotation. I topped my quiche off with sliced vine tomatoes. My babies both wanted seconds, so that was my verification of a yummy meal. Enjoy!

• Directions:
• 1 (9 inch) unbaked 9 inch spelt pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 3 green onions, finely chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup original almond milk
• 1 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• 1/8c roasted red pepper, chopped
• cayenne pepper to taste
• 2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1.) Preheat oven to 400 degrees F. Bake pie crust for 10 to 12 minutes.

2.) Steam broccoli in 1 inch of boiling water, and cover. Cook until tender but still firm. Drain.

3.) Heat oil in a large skillet over med-high heat. Saute onions and garlic until golden. 

4.) Stir in the cooked broccoli and heat through.

5.) In a blender combine tofu, almond milk, salt, nutmeg, red pepper, cayenne pepper and parsley. Blend until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.

5.) Bake in preheated oven for 45-50 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.