Tofu Broccoli Quiche

The thing about quiche is that one can have as many as 4-8 eggs, resulting in a ton of calories, fat, and cholesterol.  The thing about making a quiche without eggs is it’s pretty hard to get it to taste like a quiche and have quiche consistency.  Below is a work in progress.  Adding one egg will help keep it together if you are iffy about the tofu.

  • 1 9″ crust
  • 3 c. chopped broccoli
  • 1 package (14 oz.) firm tofu
  • 1 c. shredded cheese
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1/4 c. milk
  • 1 T olive oil
  • 1/2 t. mustard
  • 1/4 t. black pepper

Preheat oven to 400 degrees.  Bake pie shell for 5 minutes then remove from heat.

Steam chopped broccoli for about five minutes.  In meantime, sautee onion and garlic in 1 T olive oil until golden brown.  Remove from heat.

In a food processor, combine tofu, cheese, onion and garlic, milk, mustard, and pepper until smooth.  Fold into broccoli in a bowl and then pour into pie crust.

Lower oven temperature to 350 degrees and bake for 20 minutes.

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