Tofu Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
--Pie crust-- 2 1/4 cups millet flour 1/2 cup cold butter 1 egg yolk 2-3 Tbsp cold water--Filling--1/2 small onion1/2 bunch spinach1 package shimeji mushroom1 Tbsp olive oil1 block tofu (to squeeze out liquid, wrap with a table cloth and place a weight like cutting board on top of it)1 tsp salt1/2 tsp pepper4 Tbsp parmesan cheese1 egg1/4 cup milk1/4 cup heavy cream
--pie crust --
1. Cut cold butter into small pieces. Add flour and mix with butter until the dough forms small bean-like lumps. Gradually add egg yolk and water. Knead the dough until it forms a ball.
2. On a lightly floured surface, roll the dough with a roll pin to 12 inches diameter.
3. Wrap the dough around the roll pin and place on a tart pan. The millet flour dough will come out to be a bit crumblier than wheat flour. You can simply patch the holes. Make holes with a fork to prevent the pie crust from rising while baking.
5. Bake it in the oven with 450F for about 8 minutes. Millet flour cook faster than wheat flour.
--filling-
1. Slice onion. Cut spinach and shimeji.
2. Put olive oil in a frying pan and stir fry onion and shimeji for a minute. Add spinach and stir fry until spinach becomes tender but crispy. Crush tofu and add in the filling. Season with salt and pepper. Place on top of baked crust.
3. Mix egg, heavy cream and milk. Pour over the filling in baked crust. Sprinkle parmesan cheese.
4. Bake about 30 minutes in the oven with 350F.
Number of Servings: 6
Recipe submitted by SparkPeople user CAFE_AEBEE.
1. Cut cold butter into small pieces. Add flour and mix with butter until the dough forms small bean-like lumps. Gradually add egg yolk and water. Knead the dough until it forms a ball.
2. On a lightly floured surface, roll the dough with a roll pin to 12 inches diameter.
3. Wrap the dough around the roll pin and place on a tart pan. The millet flour dough will come out to be a bit crumblier than wheat flour. You can simply patch the holes. Make holes with a fork to prevent the pie crust from rising while baking.
5. Bake it in the oven with 450F for about 8 minutes. Millet flour cook faster than wheat flour.
--filling-
1. Slice onion. Cut spinach and shimeji.
2. Put olive oil in a frying pan and stir fry onion and shimeji for a minute. Add spinach and stir fry until spinach becomes tender but crispy. Crush tofu and add in the filling. Season with salt and pepper. Place on top of baked crust.
3. Mix egg, heavy cream and milk. Pour over the filling in baked crust. Sprinkle parmesan cheese.
4. Bake about 30 minutes in the oven with 350F.
Number of Servings: 6
Recipe submitted by SparkPeople user CAFE_AEBEE.
Nutritional Info Amount Per Serving
- Calories: 343.5
- Total Fat: 19.9 g
- Cholesterol: 112.1 mg
- Sodium: 197.0 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 5.2 g
- Protein: 15.7 g
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