1 tablespoon olive oil
1  onion, diced
1  red pepper, chopped
1 cup broccoli, chopped
1 package organic smokey tempeh strips
1 pound firm tofu, patted dry
3/4 cup vanilla soy milk
1/2 teaspoon turmeric
1 tablespoon dried basil
1  pinch of {nutmeg}
5 ounces vegan cheddar cheese, shredded
1  frozen whole wheat 9-inch pie crust (thaw while cooking vegetables)

Preheat oven to 425 degrees.

Heat olive oil in medium saucepan over medium heat. Sauté onion, red pepper, broccoli, and tempeh until cooked, about 15 to 20 minutes.

In blender, blend tofu, soy milk, turmeric, basil, and nutmeg until smooth.

Stir vegetables, tofu mixture, and cheese together in a bowl. Pour batter into pie crust and bake for 45 to 55 minutes, or until knife inserted into center of quiche comes out clean.