Good Vegan Quiche Recipe: Yes, It's Possible

Searching the fridge for food I found a vacuum-sealed box of tofu, and thought for half a second about my first tofu quiche that so traumatized me I never made another. But the fridge offered little else: asparagus, a quarter of a bell pepper, and four elderly flour tortillas which I olive-oiled and used to pave a pie plate and pre-baked for about 8 minutes as a crust. Everything else went into the blender. Knock me over with a feather, the result was good enough to serve to female company born after 1946, although if I was really serving company I'd use a normal piecrust. The original recipe from Allrecipes.com uses broccoli. Adding nutritional yeast to enhance the "cheese" flavor is my idea.

Tofu Asparagus Quiche

1 9-inch piecrust, prebaked until lightly browned
1/2 to 3/4 lb. asparagus, trimmed and cut into 1-inch segments
1/4 red bell pepper, diced
1 Tablespoon oil
1 chopped onion
4 cloves garlic, minced or pressed
12-ounce package of firm or extra firm vacuum-packed tofu, drained
1/2 cup soymilk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground red or black pepper
1 Tablespoon dried parsley
3 Tablespoons nutritional yeast

Preheat the oven to 400 degrees. While the piecrust cools, saute the chopped onion in the oil until softened, add the garlic and cook some more, and in a separate pot, steam the asparagus well. (Leave it too crisp and it will release water into the quiche.) Drain the asparagus dry and put it in a large bowl with the chopped bell pepper. Dump all other ingredients into a blender and blend until smooth. Pour this mixture over the asparagus and bell pepper and mix well. Turn this mixture into the prepared crust and bake for 35 minutes. Allow the quiche to stand 10 minutes before cutting.