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low egg or egg free quiche Recipe repost

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Thanks, this recipe looks fantastic, I can't wait to try it. You are

right, i think it would work very well as a pie too.

 

I have also finaly found how to search the recipe files - silly me!

Have found a whole new world, there are so many amazing recipes there!

 

Louise

 

, glpveg4life wrote:

>

> Here is a recipe that I have used to make a Tofu Frittata however

if you

> made this and

> poured it into a crust to bake it would be like a quiche.

>

> I have been meaning to post this recipe for a while.

> When my non veg parents where visiting this past spring I made

this for

> them, they enjoyed it.

>

> 1 small onion chopped

> garlic to taste chopped

> a couple of handfuls of frozen chopped broccoli defrosted

> a handful of spinach fresh or frozen

> a handful of fresh parsley

> a handful of fresh basil

> some fresh oregano

>

> canned roasted chopped tomato and some juice

> a couple of sprigs of fresh rosemary

> 1 package firm or extra firm tofu 12 or 14 oz

> some soy mozzarella

> Mrs Dash

> celery salt

> fresh ground pepper

> Fresh tomato

>

> Pre heat oven to 375 degrees

> Saute onion until clear add broccoli saute 3 minutes add spinach

adding

> celery salt, Mrs dash and ground pepper. When heated through turn

off

> skillet.

>

> In blender or food processor add tofu and process adding chopped

garlic and

> fresh herbs. Add some of the juice from the canned tomatoes and

tomatoes, I

> do not use the whole can just a few spoonfuls.

>

> Coat square baking dish with oil or non stick spray put in the

sauteed

> vegetables in bottom of pan

> pour tofu mixture on top.

> Slice tomatoes and layer on top of the tofu mixture.

>

> Bake for 40-45 minutes

> Let stand for 10 minutes

> Slice eat and enjoy

>

> This can also be make in a pie crust like a quiche.

>

>

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