Egg and Dairy Free Vegan Tofu Quiche

• 1 Really Easy! Basic Pie Crust (1 crust)
• 1 small clove Garlic
• 1 to 2 stalks Green onions (or Japanese leek)
• 1/3 cup Broccoli (or vegetables of your choice - see Hints)
• 1/3 cup Shimeji or shiitake mushrooms
• 1/2 tsp Dried rosemary
• 1 Coarsely ground black pepper
• 1 Olive oil
• 1 block Firm tofu
• 50 ml Soy milk
• 1 tbsp Katakuriko or kudzu starch
• 1 tsp Sesame paste or tahini
• 1/4 tsp Turmeric
• 1/2 tsp Natural sea salt
• 1 tbsp White miso

1. Make the Really Easy!
2. Basic Pie Crust.
3. Roll out thinly and line a pie plate with it.
4. Chop up all the vegetables marked .
5. (The ingredients) Heat oil in a frying pan, and saute the garlic.
6. When it turns light brown, add the rest of the vegetables and saute.
7. Season with black pepper.
8. (The ingredients) Measure out all the ingredients and mix well using a food processor or blender.
9. Preheat the oven to 375F/190C.
10. Put the mixed ingredients in a large bowl using a rubber spatula.
11. Add the sauteed ingredients to the bowl and mix together.
12. Pour the mixture into the pie crust.
13. Smooth the surface.
14. Bake for 25 to 35 minutes at 355F/180C, until the top has turned a deep yellow color.
15. Check on it while baking.
16. Take the pie out of the oven and leave for 10 minutes before eating.
17. The filling is loose when warm, but firms up when cooled.

pie crust, clove garlic, stalks green onions, broccoli, shiitake mushrooms, rosemary, ground black pepper, olive oil, tofu, milk, kudzu, sesame paste, turmeric, salt, white miso

Taken from cookpad.com/us/recipes/168721-egg-and-dairy-free-vegan-tofu-quiche (may not work)