Step 1

Preheat oven to 425F.

Step 2

Prick the bottom of your frozen pie crust, and place a piece of foil on the surface. Top with pie weights or dry beans, and bake for 15 minutes.

Step 3

While the crust par-bakes, start on the mix-ins. I bought steam-in-bag broccoli, but you can steam it or quickly blanch it in a pot, or use it raw. Chop it up into very fine pieces. Cut up the ham slices into small cubes as well. Set these aside for now.

Step 4

To prepare the tofu filling, combine the silken tofu, olive oil, nutritional yeast, and all the spices in a food processor. Blend until smooth and creamy.

Step 5

When the pie crust is finished par-baking, lower the oven temperature to 375F.

Step 6

Combine the tofu cream with the chopped broccoli and diced vegan ham, add in the vegan shredded cheese, and pour into prepared crust.

Step 7

Place in oven at 375F and bake for 40-45 minutes, until filling is set and light golden brown on top. If crust starts to get too dark, cover with a piece aluminum foil to keep it from burning.

Step 8

Let quiche come to room temperature before attempting to cut and serve. I find that the texture is the best if you can make it a day ahead! Store leftovers in the fridge.