Vegan Broccoli Quiche [Gluten-Free]

1 9-inch gluten-free, vegan frozen pie crust (I used Wholly Wholesome brand; if you are not gluten-free, you can use a non-GF, vegan frozen pie crust)

1 tablespoon olive oil

2 heaping cups broccoli florets, fresh or *frozen and brought to room temperature, chopped into smaller pieces if desired

½ cup chopped onion (yellow or sweet)

Kosher salt to taste

16 oz silken tofu (refrigerated or shelf-stable version such as MORI-NU brand), **excess water drained (+See notes below for using firm tofu instead)

½ cup plain, unsweetened soy milk (++See notes below regarding using a different type of milk)

½ cup nutritional yeast

¼ teaspoon mustard powder

¼ teaspoon ground nutmeg

¼ teaspoon freshly ground black pepper

1 cup vegan cheddar-style shreds

Directions at watchlearneat.com

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