Mushroom, Asparagus, and Tofu Quiche
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 104.2
- Total Fat: 7.9 g
- Cholesterol: 3.5 mg
- Sodium: 100.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.4 g
- Protein: 13.6 g
View full nutritional breakdown of Mushroom, Asparagus, and Tofu Quiche calories by ingredient
Introduction
from my hearthealthy.com, this is a very filling quiche. I hardly missed the crust. from my hearthealthy.com, this is a very filling quiche. I hardly missed the crust.Number of Servings: 6
Ingredients
-
1 12.3 oz. package light firm silken-style tofu
1/2 cup egg product or 2 eggs
3 oz. cheddar-flavored soy cheese, finely shredded
2 T. snipped fresh basil
1/4 t. ground black pepper
1/8 t. salt
2 t. Olive Oil
1 1/2 cups sliced fresh assorted mushrooms
12 oz. asparagus spears, cut into 1 inch pieces
1/4 cup finely chopped shallots
Directions
Preheat oven to 350F. In a food processor, combine egg and tofu. Transfer to a large bowl; stir in soy cheese, 1 Tablespoon of the basil, salt and pepper. Set aside.
In a large skillet, heat olive oil over med-high heat. Add mushrooms, asparagus and shallots. Cook and stir for 5-8 minutes or just until tender. Stir vegetable mixture into tofu mixture; stirring until well mixed.
Divide mixture amoung 6, 6 oz ramekins. Place ramekins on a baking sheet. Bake 25 minutes until set and edges are bubbly and top is slightly browned. Sprinke top with remaining basil. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user ASRFLYS.
In a large skillet, heat olive oil over med-high heat. Add mushrooms, asparagus and shallots. Cook and stir for 5-8 minutes or just until tender. Stir vegetable mixture into tofu mixture; stirring until well mixed.
Divide mixture amoung 6, 6 oz ramekins. Place ramekins on a baking sheet. Bake 25 minutes until set and edges are bubbly and top is slightly browned. Sprinke top with remaining basil. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user ASRFLYS.