Tofu and Broccoli Quiche

    Tofu and Broccoli Quiche


    83 people made this

    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.

    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

    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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