Ingredients
6
6 servings
- •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
- •0.5 cup soy milk
- •0.25 teaspoon Dijon mustard
- •0.75 teaspoon salt
- •0.25 teaspoon ground nutmeg
- •0.5 teaspoon ground red pepper
- •black pepper to taste
- •1 tablespoon dried parsley
- •0.125 cup Parmesan flavor soy cheese
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 337
- Carbohydrate: 26g
- Fat: 20g
- Fiber: 5g
- Protein: 18g
- Sugar: 3g
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