Brocoli Recipes
Tofu Quiche with Broccoli
This is one of the best vegan tofu quiches I have eaten! It is also one of the easiest to make!
Ingreadient
- 1 (9 inch) unbaked pie crust
- 1 pound broccoli, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 pound firm tofu, drained
- ½ cup soy milk
- ¼ teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground red pepper
- black pepper to taste
- 1 tablespoon dried parsley
- ⅛ cup Parmesan flavor soy cheese
Direction
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
- Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
- Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
- Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.
