Place a cookie sheet on the middle oven rack and preheat oven to 375 degrees F. Take pie crust out of the freezer and let it stand for 10 minutes. Prick crust 15 times with a fork. Place pie crust in the oven and bake for 9-11 minutes, or until light golden brown. Remove from oven to add veggies and filling.
While pie crust bakes, sautee onion and broccoli florets over medium high heat and cook until soft, stirring occasionally. Add onions and broccoli florets to the bottom of pre-baked pie crust. Sprinkle with Greek seasoning to taste.
For the vegan egg, you can find Just Egg in the liquid egg section of many grocery stores (near the dairy and eggs section)
In a medium bowl mix together the Just Egg, soy milk, mozzarella shreds, Indian black salt, and pepper until combined.
Pour egg and cheese mixture over veggies in pie crust. Top with tomatoes.
Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and golden on top. Let cool 15 minutes before serving.
Once cooled a bit, slice into 8 pieces and serve immediately. Leftovers store well, covered in the refrigerator for several days. Bon appetit!