Make the quiche cheese and set aside. Directions below.
Heat oil in a skillet to medium heat.
Add baby spinach and cook until it is wilted. Remove from pan and set aside.
Add onion, bell pepper, mushrooms and broccoli and saute about 10 to 15 minutes until onion is translucent.
Add garlic and cook 2 more minutes.
Stir in the black beans and heat through. Turn out into a large mixing bowl.
Break the tofu into a blender and add dairy free milk, quiche cheese, turmeric, oregano, salt and pepper.
Blend as smooth as possible.
Add the blended mixture to the sauted vegetables and mix well.
Pour into the pie crust.
Cover with the second pie crust and crimp the edge. If you've used a springform pan just lay the crust over the top in which you have already made a rolled edge.
Bake the quiche at 350 degrees for 30 minutes.
To Make the Quiche Cheese:
Add all of the cheese ingredients to a blender. Blend until smooth.
Pour into a small saucepan and cook over medium high heat stirring - most of the time. It will thicken and become a bit stretchy. If it seems too thick to combine with the quiche ingredients then you can add a drop of water at a time.
I used a 9 inch springform pan for this recipe and there is no crust on the sides of the pie. It stands up all by itself as the pan is carefully removed. You can see how it holds its shape.