this turned out AMAZING. super moist. I recommend using a couple smaller pans so that the center bakes completely without making the crumb topping too dry (or, sprinkle some sunflower/veg/canola oil on top mid-bake).
Made a crustless vegan quiche following the bones of this recipe. Mods: veggies were onion, garlic, red pepper, summer squash, broccoli, and asparagus; added 1/4 c. nutritional yeast, 2 T. olive oil, a bit of crushed rosemary and dill, and 1-2 T. tamari to the tofu mixture; omitted the nutmeg; and simply poured into pie pan instead of making a crust.