Tofu Red Pepper and Broccoli Quiche

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Tofu Red Pepper and Broccoli Quiche

 

1 9 inch unbaked 9 inch pie crust 1 lb. broccoli, chopped 1 medium red pepper,

diced

1 tbsp. olive oil 1 onion, finely chopped 4 cloves garlic, minced

1 pound firm tofu, drained 1/2 cup low fat milk 1/4 tsp. Dijon mustard 3/4 tsp.

salt

1/4 tsp. ground nutmeg 1/2 tsp. ground red pepper black pepper to taste

1 tbsp. dried parsley 2 tbsps. grated Parmesan cheese

 

Preheat oven to 400 degrees. Bake pie crust in preheated oven for 10 to 12

minutes. Place broccoli in a steamer over 1 inch of boiling water, and cover.

Cook until tender but still firm, about 2 to 6 minutes. Drain. Heat oil in a

large skillet over medium-high heat. Saute onion and garlic until golden. Stir

in the cooked broccoli and red pepper and heat through. In a blender combine

tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley

and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture

with broccoli mixture. Pour into pie crust. Bake in preheated oven for 35 to 40

minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

serves 8.

 

 

 

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