Classic Broccoli Quiche

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 cups finely chopped broccoli (see note)
• 1 teaspoons dried thyme
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon tumeric
• 1 teaspoon salt
• healthy dose fresh cracked black pepper
• 2 tablespoons water
• 1/2 cup raw, unsalted cashews
• 1 pound extra firm tofu
• 1 teaspoon prepared mustard (dijon or regular, most anything will work)
• a handful or cherry or grape tomatoes for decorating (optional)
• 1 9 inch prepared pie crust

Directions:

Preheat oven to 350 F. Bake pie crust for 10 minutes, then remove from oven. In the meantime, start preparing the filling.

Heat a large heavy bottomed skillet (preferably cast iron) over medium heat. Saute the onion and garlic in the oil for about 3 minutes. Add the broccoli, thyme, tarragon, tumeric, salt and pepper. Cook for 10 minutes, until broccoli is soft. If it starts to look dry add a tablepoon or 2 of water.

Meanwhile, process the cashews in a food processor into fine crumbs. Give the tofu a squeeze to get rid of some of the water, then crumble it into the food processor along with the mustard. Process until relatively smooth. When the broccoli mixture is done cooking, add one cup of it to the food processor and pulse a few times to combine.

Transfer to a mixing bowl, add the rest of the broccoli mixture and combine. Taste for salt. Use a rubber spatula to get everything into the pie crust and smooth the top out. Place cherry tomatoes around the perimeter of the pie and one in the center for maximum Good Housekeeping adorableness. Bake for 40 minutes, until edges of the pie are lightly browned.

I suggest letting the quiche sit for 20 minutes before you dig in. I think it tastes best when it is moderately warm, not piping hot. It’s also great at room temperature.

http://theppk.com/blog/2008/06/10/pot-luck-faux-pas-and-a-quiche/