Vegan Baked Vegetable Quiche

This Vegan Baked Vegetable Quiche features a creamy silken tofu filling, tender broccoli, and a crispy, flaky crust. A flavorful and easy-to-make dish perfect for brunch, lunch, or dinner!

For the crust:

• 1 1/4 cups all-purpose flour (or whole wheat flour)
• 1/4 tsp salt
• 1/2 cup vegan butter or coconut oil (cold)

For the filling:

• 1 package of Franklin Farms Silken Tofu
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup broccoli florets, chopped into small pieces
• 1 garlic clove, minced
• 1 tbsp Dijon mustard
• 1/2 tsp turmeric (for color and flavor)
• 1/4 tsp black salt (or regular salt, for eggy flavor)
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tbsp soy sauce or tamari

1. Make the crust:
   • In a large bowl, combine the flour and salt. Cut in the cold vegan butter or coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Slowly add the ice-cold water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
   • Preheat the oven to 190°C. Roll out the dough on a lightly floured surface to fit a 9-inch pie or quiche pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork a few times. Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Remove from the oven and set aside.
2. Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until softened. Add the chopped broccoli and garlic to the pan. Cook for another 5-7 minutes until the vegetables are tender. Remove from heat and set aside to cool slightly.
3. Blend the tofu mixture: In a blender or food processor, combine the silken tofu, nutritional yeast, Dijon mustard, turmeric, black salt, thyme, black pepper, and soy sauce. Blend until smooth and creamy. Taste the mixture and adjust seasonings if
   necessary (you may want to add more salt or pepper).
4. Assemble the quiche: Spread the sautéed vegetables evenly on the bottom of the baked crust. Pour the tofu mixture over the vegetables, smoothing it out with a spatula to cover evenly.
5. Bake the quiche: Bake the quiche in the preheated oven at 190°C for 30-35 minutes, or until the top is golden and the filling is set. Let the quiche cool for at least 10 minutes before slicing.
6. Serve: Enjoy your delicious, savory vegan baked vegetable quiche!