Makes 8 servings
A creamy, eggless quiche made with tofu. As featured on the allrecipes.com website.
- 1 9-inch pie shell, unbaked
- 1 pound broccoli, coarsely chopped
- 1 medium red pepper, diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 pound firm tofu, drained
- 1/2 cup low fat milk (dairy milk or unsweetened soymilk)
- 1/4 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground red pepper
- black pepper to taste
- 1 tablespoon dried parsley
- 2 tablespoons grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
While pre-cooking the pie shell, prepare the broccoli. Place it 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 red pepper and heat through.
Combine tofu, milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese in a blender and process until smooth. Combine tofu mixture with broccoli mixture in a large bowl. Pour into pie crust.
Bake in preheated oven for 35-40 minutes, or until the quiche is set. Allow to stand for 5 minutes before serving. Cut into 8 slices.
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