Heat the oven to 350 degrees.
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.