Broccoli mushroom quiche recipe

Ingredients

• 2 tomatoes (½ cup juice)
• 1 large bunch fresh basil (½ cup pulp)
• 1 cup silken tofu
• 1 cup avocado, crushed with
• 3 tablespoons lemon juice
• ¼ teaspoon finely chopped jalapeno peppers
• ¼ cup finely chopped
• Bermuda onion
• ¾ cup grated vegan cheese
• 2 tablespoons EVOO
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1½ cups broccoli florets
• 1¼ cup thinly sliced mushrooms
• ¼ cup finely chopped tomatoes
• 1 Spelt Crust (use prebaked available at health food store)

1. Preheat oven to 375° F.
2. Separately juice tomato and basil.
3. Set aside ½ cup of the tomato juice and ½ of the basil pulp.
4. In a blender or food processer, combine tofu, avocado, jalapenos, onion, cheese, oil, salt, black pepper, tomato juice & basil pulp mixture and blend for 1 minute or until creamy.
5. Arrange broccoli and mushrooms in the bottom of the Spelt Crust.
6. Layer the chopped tomatoes on top and pour tofu mixture over vegetables.
7. Bake quiche, uncovered, for 25-30 minutes or until the top has set & begun to turn light brown.
8. Remove quiche from the oven. Set stand for 5 minutes before cutting. Serve hot with a salad.