Cheesy Tofu Quiche With Spinach

• 1 pie crust, store-bought or your favorite recipe
• 3 Tablespoons olive oil
• 1/3 cup onion, thinly sliced
• 1 1/2 cups broccoli, roughly chopped
• 3/4 cup mushrooms, sliced
• 3 cloves garlic, minced
• 12 oz. extra-firm tofu, pressed
• 1 (8 oz) package shredded Cheddar cheese
• 1/2 cup nutritional yeast
• 2 Tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne (optional)
• 1 cup fresh spinach, not packed down

1. Preheat the oven to 400 degrees. In a large pan, sauté the onion, broccoli, mushrooms, and garlic in the olive oil, covered, for about 8 minutes. Don’t let the broccoli get too tender, because it will continue cooking in the oven.
2. In a food processor, combine the tofu, cheese, nutritional yeast, water, salt, pepper, and basil. Blend well and pour the tofu mixture into the pan of vegetables. Remove from stove and stir in the fresh spinach.
3. Pour the filling into the pie crust and bake about 30 minutes. Remove from oven when the center is done. Allow it to set for five minutes or so to firm up.

Servings: 6