Tofu and Broccoli Quiche

    (87)
    1 hour 10 minutes

    This quiche is easy to make with range of wonderful flavourings to complement the tofu and broccoli. Wonderful hot, just as good cold or even re-reheated.


    83 people made this

    Ingredients
    Serves: 6 

    • 1 unbaked 23cm pie shell
    • 500g broccoli, diced
    • 1 tablespoon olive oil
    • 1 onion, finely diced
    • 4 cloves garlic, crushed
    • 500g firm tofu, drained
    • 1/2 cup (125ml) soy milk
    • 1/4 teaspoon Dijon mustard
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon chilli powder
    • 1 pinch black pepper, to taste
    • 1 tablespoon dried parsley
    • 2 tablespoons grated parmesan cheese

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 200 degrees C. Bake pie shell in preheated oven for 10 to 12 minutes.
    2. Place broccoli in a steamer over 3cm of boiling water and cover. Cook until tender but still firm; about 2 to 6 minutes. Drain.
    3. Heat oil in a large frypan 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, chilli powder, black pepper, parsley and parmesan cheese; process until smooth.
    5. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie shell.
    6. Bake in preheated oven for 35 to 40 minutes or until quiche is set. Allow to stand for 5 minutes before cutting.

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    Reviews and Ratings
    Global Ratings:
    (87)

    Reviews in English (64)

    by
    63

    This is a great tofu recipe... especially if you are looking for something to make to change a tofu skeptic. I added more veggies - steamed cauliflower with the broccoli, sauteed mushrooms with the onions, and added a diced roasted red pepper. I also added asiago cheese to the tofu mixture as well as sprinkling it on top. Since I don't really do pie crust (never comes out right and I don't like storebought) I did a crust with wholewheat couscous. It was easy and tasty(plus it has a lot less fat than pie crust). Mix cooked couscous (make sure it's pretty dry) with salt, parsley or other herbs, and a couple egg whites. Pat it into place like a graham-cracker crumb crust into an oiled or cooking-sprayed pie plate. Bake it for ten minutes at 350 before adding the quiche ingredients. Thanks for a fun, flexible recipe. Can't wait to try other "filling" combinations.  -  19 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    44

    This was easy and healthy, since I used a "crust" of frozen uncooked hash browns that I'd pre-baked for about 8 minutes. It went together smoothlyand without much fuss; even my skeptical fiance enjoyed it. The mustard and onions really work in this, and I added a little shredded cheddar on top for extra oomph.  -  01 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    23

    Very Yummy-my husband had no idea it was tofu. I used a bag of mixed vegetables and no crust of any kind and it turned out great.  -  09 Mar 2005  (Review from Allrecipes USA and Canada)

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