Tofu Quiche with Broccoli

Cooking Recipes Catalogue
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Broccoli is baked with a creamy mixture of pureed tofu and soy milk with a hint of Dijon mustard and garlic. Substitute soy cheese for the Parmesan to make this a vegan quiche. And substitute spinach for the broccoli, if you prefer.

INGREDIENTS (for 6 servings):

PREPARATION:

  • 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.