Tofu Quiche

2.7 of 5 (3)
editors choice
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Tofu Quiche calories by ingredient

Number of Servings: 6


    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.

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Member Ratings For This Recipe

  • no profile photo

    I've made this a couple of times, but switched out the parmesan with Nutritional Yeast. I think this quiche kind of an "acquired" taste for some, and I'm revising it as I go... More spices, more garlic, etc. I agree that the texture is a bit odd. - 6/13/08

  • no profile photo

    Personally, I think it's kind of bland, and the texture is a little weird. - 3/26/07