1. Preheat oven to 400 degrees. Bake piecrust in preheated oven for 10 to 12 minutes.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Saut onion and garlic until golden. Stir in the cooked broccoli and heat through.
4. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into piecrust and bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow standing for 5 minutes before cutting.

Ready in 1 hour 5 min