Gluten Free Quiche

I was never big on eggs...however, I did love quiche.  This is a delicious, fluffy, and cruelty free version of a classic quiche!

You will need:
-1 Gluten free, vegan pie crust
-1 block of firm tofu (very well drained)
-2 tbl nutritional yeast flakes
-2 tbl garbanzo flour
-2 tbl tahini
-1 tbl lemon juice
-1 tbl tumeric (for color)
-Black pepper (to taste)
-Salt (to taste)
-Toppings (for this recipe, I used 1 cup of chopped Beyond Meat chicken, 3/4 cup quartered grape tomatoes, 1/2 cup of daiya cheddar, and 1/2 cup white onion)
-1/2 cup of daiya (to top it off)

What to do:
-Preheat oven to 350
-Combine all ingredients (except crust, toppings, and last 1/2 cup of daiya) into a food processor and blend until smooth and creamy.  Your mixture should be thick...like a combination of cookie dough and pancake batter.
-Once the mixture is smooth and creamy, pour into a bowl and stir in toppings.
-Pour mixture into pie crust
-Top with the 1/2 cup of daiya
-Bake for about 45 minutes, or until it is golden.
-Let cool for 10 minutes.  It will firm more once it has cooled.