Tofu Quiche with Broccoli recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 1 (9 inch) unbaked pie crust 1 pound broccoli, chopped 1 tablespoon olive oil 1 onion, finely chopped 4 cloves garlic, minced 1 pound firm tofu, drained ½ cup soy milk ¼ teaspoon Dijon mustard ¾ teaspoon salt ¼ teaspoon ground nutmeg ½ teaspoon ground red pepper black pepper to taste 1 tablespoon dried parsley ⅛ cup Parmesan flavor soy cheese
Nutrition Info
- 337.4 caloriescarbohydrate: 26.3 gcholesterol: : -fat: 19.6 gfiber: 5.4 gprotein: 18 gsaturatedFat: 3.9 gservingSize: -sodium: 532.2 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Tofu Quiche with Broccoli
Directions
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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 soy cheese, process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.