Crustless Broccoli and 'Cheese' Quiche

This quiche is served with toasted slices of whole wheat bread, so it is somewhere between a proper quiche and a spread! It's a great dish for brunch, or for an easy weeknight supper.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 1/2 cup vertically sliced onion and 1 minced garlic clove; saute for 1 and 1/2 minutes. Add 5 cups broccoli florets and saute for one additional minute. Pour the broccoli mixture into a 9-inch pie plate coated with cooking spray and set aside.

Meanwhile, make the equivalent of the eggs from the original recipe (which used 4 egg whites and 2 whole eggs); combine 8 ounces silken tofu in a food processor with 1 tablespoon water and 1 tablespoon cornstarch; puree until smooth.

Combine the 'eggs' in a large bowl with 1 and 1/4 cups plain soy milk, 1 cup shredded vegan cheese in place of Swiss cheese, 2 tablespoons chopped parsley, 2 teaspoons Dijon mustard, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. ground nutmeg. (Note: for the Swiss, I used the smoked mozzarella from Sheese, available at veganessentials.com).

Pour the soy milk mixture over the broccoli, and then sprinkle the top of the quiche with 1 tablespoon vegan Parmesan sprinkles (such as Galaxy Foods).

Bake at 350 degrees for 40 minutes - a knife inserted in the center at the end should come out clean; let stand for about 5 to 10 minutes before slicing into 6 wedges.

Toast 6 (1-ounce) slices of whole wheat bread (such as Vermont Bread Company); serve 1 piece of toast with each slice of quiche for 6 servings of 220 calories each.

Cost:
onion $0.89
broccoli $5.93
plain soy milk $2.49
parsley $1.69