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Tofu Quiche with Broccoli

Tofu Quiche with Broccoli

Cost $10.5, save $15

Source: Recommended by CookPal

  • 50 Min
  • 6 Servings
  • $10.5

INGREDIENTS

  • Pie Crust

    • 1 (9 inch) unbaked pie crust

  • Vegetables

    • 🥦 1 pound broccoli, chopped
    • 🧅 1 onion, finely chopped
    • 🧄 4 cloves garlic, minced

  • Cooking Oil

    • 1 tablespoon olive oil

  • Tofu Base

    • 1 pound firm tofu, drained
    • 🥛 ½ cup soy milk
    • ¼ teaspoon Dijon mustard

  • Seasonings & Spices

    • 🧂 ¾ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon ground red pepper
    • Black pepper to taste
    • 1 tablespoon dried parsley

  • Cheese Alternative

    • ⅛ cup Parmesan flavor soy cheese

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C).

2

Bake the pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.

3

Place chopped broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.

4

Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.

5

Combine tofu, soy milk, Dijon mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth.

6

Pour the blended tofu mixture into a large bowl, then stir in the cooked broccoli mixture. Transfer the mixture to the prepared pie crust.

7

Bake the quiche in the preheated oven until set, 35 to 40 minutes.

8

Allow the quiche to stand for at least 5 minutes before cutting.

NUTRIENTS

Per 1 serving

🔥

337

Calories

  • 18g
    Protein
  • 26g
    Carbs
  • 20g
    Fats

💡 For a gluten-free option, use a gluten-free pie crust.Ensure to drain your tofu well to prevent a watery filling.You can add nutritional yeast for extra 'cheesy' flavor.Leftovers can be stored in the fridge for up to 3 days.