For all of you vegetarians out there, this is the ultimate dream team. Tofoccoli quiche! It's very easy to make and absolutely the best!
Quiche of Broccoli & Tofu
Quiche of Broccoli & Tofu
Ingredients
For 6 people
1(9 inch) unbaked 9-inch piecrust
16 ounce(s) broccoli, chopped
1 tablespoon(s) olive oil
1onion, finely chopped
4cloves garlic, minced
16 ounce(s) firm tofu, drained
1/2 cup(s) soy milk
1/4 teaspoon(s) dijon mustard
3/4 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
1/2 teaspoon(s) ground red pepper
1 dash(es) Black pepper to taste
1 tablespoon(s) dried parsley
2 tablespoon(s) grated Parmesan cheese
Directions
Preheat oven to 400 degrees. Bake piecrust 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. Saut 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 piecrust and bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow standing for 5 minutes before cutting.