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.