Mix a block of crumbled tofu with a teaspoon of turmeric, 2-3 Tbsp of nutritional yeast and a pinch or two of salt. Mix in vegetables such as broccoli florets, sliced sweet peppers (sautéed), sautéed onions, sliced mushrooms and/or tomatoes.
Grease a pie tin.
If you have a pie crust recipe or a cracker recipe, you can use it to make crust for the Quiche. If it contains sugar, I recommend excluding the sugar. I usually make my Quiche without crust (even though I think it would be better with crust). Pack your tofu-vegetable mix into the pie tin. Press it together.
Bake at 425 degrees Fahrenheit (you do not have to pre-heat before putting the Quiche into the oven for this recipe) for about 45 minutes.
You can saute your vegetables ahead of time. Also, if you have access to daiya cheese and can afford it, I recommend mixing in the cheddar flavored shreds, as I expect it will add extra deliciousness and will hold your Quiche together better. This recipe without it is crumbly, but holds together a little. Still, it’s delicious. If you do use daiya cheese, cut the amount of nutritional yeast in half, or only use 1 tablespoon.