Crustless Quiche Casserole

adapted from Susan V., Blog.FatfreeVegan.com

Olive oil spray
2 teaspoons minced garlic
3 cups bell peppers (try red, yellow, and/or orange)
2 tablespoons minced fresh chives (or 2 green onions)
2 teaspoons minced fresh rosemary (or 1 teaspoon dried rosemary)
Black pepper to taste
1 (12.3-ounce) package firm silken tofu (try Mori-Nu brand)
½ cup plain soymilk (try Silk)
4 tablespoons nutritional yeast (try Red Star)
2 tablespoons cornstarch
2 teaspoons tahini
½ teaspoon onion powder
½ teaspoon turmeric
1½ teaspoons salt

1. Preheat the oven to 375°F.
2. Lightly spray a non-stick skillet with olive oil and sauté the garlic and bell peppers over medium heat until the peppers start to soften. Stir in the chives (or green onion), rosemary, and black pepper, and immediately remove from the heat. Pour into a large bowl.
3. Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky.
   Add this mixture to the pepper mixture and stir to combine.
4. Pour into a 2-quart dish (about 9.5 by 13 inches) and immediately reduce the heat to 350°F. Bake until the top is golden and a knife inserted into the middle comes out clean—about 35 minutes. Remove from the oven and allow to cool for about 10 minutes.

Variation: This recipe can be used to make mini quiche appetizers! Simply cut the recipe in half. Spray 12 regular-sized muffin tin cups with non-stick spray. Spoon the quiche mixture equally; it will fill each of the 12 cups about halfway.
Follow the casserole directions, but only bake for 20-25 minutes. Enjoy!