Cheesy Vegan Quiche with Asparagus, Broccoli, Mushroom, and Onion

I'm finally getting to post a new recipe!  I was really ill for a little bit but am finally starting to feel a bit better and I am doing some cleaning around the apartment. 

I have been thinking about quiche for awhile and finally decided today was the day!  Even before I went vegan (8 years ago) I never had quiche.  

First, I made my own pie crust.

Crust: 
1 cup AP flour
1/4 cup Earth Balance butter
1/8 cup very cold water

In a food processor, or by hand if you do not have a food processor, cut the butter into the flour.  Once combined, start adding the water until it forms into a ball.  Once that is done, press the dough into a pie tin, then put in the freezer while you prep the filling.

Preheat oven to 400 degrees Fahrenheit.

Tofu Filling:
1 block firm tofu (I used House Foods brand)
1/4 cup water
1/4 t paprika
1/4 t mustard powder
1/4 t yellow curry powder
1/2 t garlic powder
Dash of cayenne
3 T nutritional yeast
3 T cornstarch
Salt and pepper to taste 

Vegetable Filling:
1 t olive oil
8 asparagus spears
3 baby bella mushrooms
5 broccoli florets (I used frozen)

Vegan cheese for top (I used Daiya Jack Style wedge)

Don't worry if you don't have some of the spices, it will still come out well! 

Bake pie crust for about 10 minutes while you make the filling.

Saute vegetable filling ingredients on the stove top.  Puree tofu filling ingredients in the food processor.  Add sauteed vegetables to the tofu filling and mix together. 

Spoon into the pie crust and top with optional cheese.  Bake for 30-35 minutes.  Let cool in fridge before slicing so that it is easier to serve and doesn't fall apart.

Enjoy!  Let me know how it turns out for you if you make it. :)