1 pre-made pie crust
1 tbsp olive oil
1 onion, diced
1 green bell pepper, chopped
2 cup chopped broccoli
1 pound firm tofu, patted dry ( i like NaSoya best)
pinch of nutmeg
1/2 tsp turmeric
1 tbsp dried basil
1 & 1/2 tsp salt
pepper to taste
1/2 cup soy milk
PREPARATION:
Pre-heat the oven to 425 degrees.
Heat the olive oil in a medium saucepan over medium heat and sautee the onion, green pepper & broccoli until cooked, about 8 to 10 minutes.
In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until smooth. Stir the vegetables and the tofu mixture together, add pepper to taste lightly blend (pulse) again. Pout the batter into the pie crust. Bake for 30-40 minutes, or until a knife inserted just off-center into the quiche comes out clean.
***For crustless quiche muffins: pre-heat to 425, pour batter into 12 muffin pan, DROP over temp to 350 AFTER you put them in oven, bake for 20-30 min. the crustless muffins are GREAT on toast, as a little breakfast sandwich :-D
slightly altered from a recipe from The Compassionate Cook Cookbook.
slightly altered from a recipe from The Compassionate Cook Cookbook.
