Preheat oven to 425F.

Prick the bottom of your frozen pie crust, and place a piece of foil on the surface. Top with pie weights or dry beans, and bake for 15 minutes.

While the crust par-bakes, start on the mix-ins. I bought steam-in-bag broccoli, but you can steam it or quickly blanch it in a pot, or use it raw. Chop it up into very fine pieces. Cut up the ham slices into small cubes as well. Set these aside for now.

To prepare the tofu filling, combine the silken tofu, olive oil, nutritional yeast, and all the spices in a food processor. Blend until smooth and creamy.

When the pie crust is finished par-baking, lower the oven temperature to 375F.

Combine the tofu cream with the chopped broccoli and diced vegan ham, add in the vegan shredded cheese, and pour into prepared crust.

Place in oven at 375F and bake for 40-45 minutes, until filling is set and light golden brown on top. If crust starts to get too dark, cover with a piece aluminum foil to keep it from burning.

Let quiche come to room temperature before attempting to cut and serve. I find that the texture is the best if you can make it a day ahead! Store leftovers in the fridge.