Vegan Broccoli Cheese Quiche

This is my best quiche yet!! Pressing the tofu allows for a thicker and smoother quiche. Press it while your crust is baking and it will be ready by the time you need it.


Filling
Olive oil and vegan margarine
1/2 a large onion, chopped
2? oz dried shitake mushrooms, hydrated in hot water for 20 minutes, strained and chopped,
being careful to discard any pieces of stem
2 tsps chopped garlic
splash of Brags
2 heads of broccoli florets, chopped
5 oz of vegan cheese, shredded, I used Monterrey Jack
1 container firm tofu, pressed for 20 minutes
2 tbls vegenaise
1 tsp lemon thyme
black india salt to taste
4 splashes of shoyu, tamari or soy sauce - or to taste
salt and pepper to taste
2 tbls chopped fresh parsley
1 tsp tumeric
1/4 plus 2 tbls of soy milk

Crust
2 cups hash browns (if using frozen, thaw)
2 tbls vegan margarine
1 tsp corn starch
salt and pepper


Heat oven to 350. Mix hash browns, margarine, starch, salt and pepper. Press into bottom of greased pie plate and bake for 20 minutes.

Saute onions, garlic, mushrooms in evoo and vegan margarine until translucent. Add a splash of Brags. Put in bowl. Add parsley, broccoli and cheese. Put pressed tofu in food processor with rest of the ingredients, except only use 1/4 cup of milk. Blend and taste, adjust seasonings and add more soy milk if needed. You want it creamy, but still thick. Put into crust and smooth top. Bake at 350 for 30-40 minutes, until done (chopstick comes out clean).

Let cool 10 minutes, cut and serve.

The quiche tends to be very moist inside. If you don't like this, chill it until it is cold and eat it that way. Or you could try baking it at 400-425 for 30-40 minutes.