Tofu Quiche

This recipe uses Tofu as an alternative to eggs.  (To make it Vegan, use a Parmesan Cheese substitute, such as Nutritional Yeast.)

Ingredients:

1 9” unbaked Pie Crust (made with 100% Vegetable oil)
1 lb Broccoli, chopped
1 Tbs Olive Oil
1 Onion, finely chopped
4 cloves Garlic, minced
1 lb firm Tofu, drained
½ C Soy Milk
¼ tsp Dijon Mustard
¾ tsp Salt
¼ tsp ground Nutmeg
½ tsp crushed Red Pepper flakes
Black Pepper to taste
1 Tbs dried Parsley
2 Tbs grated Parmesan Cheese (or Nutritional Yeast)

Directions:

Preheat oven to 400 degrees. 
Bake pie crust in preheated oven for 10-12 minutes. 
Steam Broccoli until tender, but still firm (2-6 minutes).  Drain. 
Saute Onion & Garlic until golden.
Stir in Broccoli & heat through.
In a blender, combine Tofu, Soy Milk, Mustard, spices, & Parmesan Cheese.  Process until smooth.
In large bowl, combine Tofu mixture with Broccoli mixture. 
Pour into pie crust.
Bake in preheated oven for 40-45 minutes, or until quiche is set. 

Allow to stand for 5 minutes before cutting.

Serves:6

Nutritional Information:
Fat: 17 grams
Carbs: 27.7 grams
Calories: 300
Protein: 16.7 grams