1blocktofu[375 g], get a smooth one like silken tofu
½cupsoy milk[120 ml]
1tablespoonall-purpose flouralthough I think this can be omitted if you want this to be gluten-free
Salt and pepper to taste
Preheat oven at 180 degrees Celsius.
Peel and slice the potatoes thinly. Grease a rectangle (or round) dish with some vegetable oil. Arrange the potatoes at the bottom in 2 layers or so. Place in the oven for 15 minutes.
In a wok or deep fry pan, add 1 tablespoon of vegetable oil. Toss in the chopped onions, broccoli florets and mushrooms. Stir fry for a few minutes. Add salt to taste and let cook until half done. Set aside.
Mash the tofu until very smooth. Then add the soy milk and whisk well to obtain a very smooth consistency. (you can use a blender if you have one.)
Add salt (about 1 teaspoon or to taste), thyme, pepper and flour. Mix or blend well.
Remove the potatoes from the oven.
Spread some of the tofu mixture in between the potatoes. This is optional but I found that it helped the potatoes to hold together better. Lift a layer of the potatoes and spread some of the tofu mixture then placed the potatoes back.
Add the rest of the tofu mixture to the vegetables. Add the sweet corn.
Pour this mixture into the dish onto the potatoes. Sprinkle with some dried thyme and pepper.
Bake for 40 minutes or until firm. I covered the quiche with some foil halfway through the baking as the top was starting to over-grill.
Remove from the oven and allow to cool for about 10 minutes before cutting.