Tofu Quiche with Broccoli

Tofu Quiche with Broccoli
  • 1 (9 inch) unbaked 9 inch pie crust
  • 1 pound broccoli, chopped
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound firm tofu, drained
  • 1/2 cup soy milk
  • 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
  • 1/8 cup Parmesan flavor soy cheese


  1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
  2. 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.
  3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
  4. In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
  5. Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

03/08/2017
Tofu Quiche with Broccoli, recipe PT15M PT1H 5 455 calories

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