Quiche of Broccoli & Tofu
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!
Ingredients
- 1 (9 inch) unbaked 9-inch piecrust
- 16 ounce(s) broccoli, chopped
- 1 tablespoon(s) olive oil
- 1 onion, finely chopped
- 4 cloves 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
Instructions
- 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.
- Ready in 1 hour 5 min.
Nutrition
Calories: 1715.31kcalCarbohydrates: 141.31gProtein: 72.61gFat: 93.37gSaturated Fat: 23.58gCholesterol: 48.46mgSodium: 3285.32mgFiber: 3.48gSugar: 11.9g
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