Tofu Quiche
- Number of Servings: 6
Ingredients
INGREDIENTS: 1 (9 inch) unbaked 9 inch pie crust 1 lb broccoli, chopped 1 tbsp olive oil 1 onion, finely chopped 4 cloves garlic, minced 1 lb firm tofu, drained 1/2 cup soy milk 1/4 tsp Dijon mustard 3/4 tsp salt 1/4 tsp ground nutmeg 1/2 tsp ground red pepper black pepper to taste 1 tbsp dried parsley 2 tbsp grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
Bake pie crust 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.
Saute 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 pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Number of Servings: 6
Recipe submitted by SparkPeople user GENERATIONZEN.
Bake pie crust 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.
Saute 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 pie crust.
Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Number of Servings: 6
Recipe submitted by SparkPeople user GENERATIONZEN.
Nutritional Info Amount Per Serving
- Calories: 300.0
- Total Fat: 17.0 g
- Cholesterol: 1.3 mg
- Sodium: 543.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 6.0 g
- Protein: 16.7 g
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