You can substitute other cooked vegetables for the broccoli, and prepare the dish as usual.
3 cups cut-up broccoli
2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic
1 pound block of tofu, cut in half
2 tablespoons lemon juice
1 tablespoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
For advanced prep, cut up broccoli. Steam broccoli until tender. Set aside. Chop onion. Mince garlic.
Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
Steam the broccoli until just tender. Drain, and rinse in cold water. Heat the oil in a large skillet over medium heat, and sauté the onion and garlic until the onion is soft. Crumble half of the tofu, and set aside. Put the remainder in a blender or food processor. Add the lemon juice, mustard, salt, pepper, and flour, and process until smooth. Pour into the skillet, stirring to combine with the onion and garlic. Fold in the crumbled tofu and broccoli.
Pour the mixture into the prepared pie plate. Bake for 30 minutes. Remove from the oven. Cool. To serve later, wrap with foil, label, and freeze.
If frozen, thaw the quiche in the refrigerator at least 24 hours before serving.
Preheat the oven to 350 degrees.
To serve, uncover and bake for 15 to 20 minutes, or until heated through.