Broccoli Vegetable Quiche

My friend asked for this recipe many moons ago. The other day I glanced at the Post-It note on my refrigerator, reminding me to give it to her and thought, "There's no way she remembers and still wants this," and almost tore it down.

I saw her at school that very day, and despite the fact that we hadn't talked about it in a year or so, she asked, "When are you going to give me that Tofu Quiche recipe, Charity?"

That's so funny to me! So anyway, since I'm typing it up for her, I'll give it to you guys too. A good diet is so important. I recently read an excerpt (Thanks, Mom!) from a book called Your Life in Your Hands by Jane Plant that described the link between milk products and breast cancer. I want to read the book! But anyway, hopefully this recipe can give you a start in the right direction.

(I mainly like it because I hate runny eggs, though, and quiche has to be cooked just right in order to not be gross to me. Tofu is easier, plus you get soy protein.)

The recipe comes from my favorite and most used cookbook, The Compassionate Cook or, "Please Don't Eat the Animals!".

Broccoli Vegetable Quiche

1 pie crust (get a sprouted wheat one for optimal health benefits and yumminess!)
1 tbsp olive oil
1 medium onion, diced
1 green bell pepper, chopped
1 cup fresh broccoli
1 cup sliced mushrooms
1 pound firm tofu, patted dry with a paper towel (don't skimp on this step, it makes a big difference--pat that tofu dry!!!)
pinch of grated nutmeg
1/2 tsp turmeric
1/2 bunch fresh basil, chopped, or 1 tbsp dried (I like using dry--it tastes good, and doesn't add to the wateriness)
1/2 tsp salt
pepper to taste
1/2 cup soy milk

Preheat the oven to 425 degrees. Follow directions on pie crust to prepare it for filling (in the book, they use fresh dough, but I never have).

Heat the olive oil in a medium saucepan over medium heat, and saute the onion, green pepper, broccoli, and mushrooms until cooked, about 8 to 10 minutes.

In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt, and soy milk until smooth. Stir the vegetables and the tofu mixture together and add pepper to taste.

Pour the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.

Serves 4 to 6.

Enjoy!
Charity :)

PS-By the way, I saw Sweeney Todd last night. The performances were great and the music was good, but overall I feel like they overdid the horror element. The original fun challenge that drew in Sondheim all those years ago was to try to make people scared in a musical. I would be interested in seeing the theatrical production of that, because I think it might be more intense. The movie felt a little schizophrenic or overdone. I kind of want the soundtrack, though. The singing was really good.