Preheat oven to 400 degrees.
Bake piecrust in preheated oven for 10 to 12 minutes.
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.
Heat oil in a large skillet over medium-high heat.
Saut onion and garlic until golden.
Stir in the cooked broccoli and heat through.
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.