Who says you need eggs, milk, or cheese to make quiche? This super healthy update subs tofu for eggs, and gets extra creaminess from pureed cashews. Broccoli florets are a tasty addition, but feel free to swap them for an equal amount of chopped artichoke hearts, greens, or any other veggie you have on hand.
Active time: 10 minutes
Total time: 1 hour, 10 minutes
½ cup raw cashews
16 ounces firm tofu, drained
¼ cup nutritional yeast (a yellow, powdered yeast available in bulk food bins)
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic
½ teaspoon salt
2 heaping cups finely chopped broccoli florets
2 scallions, chopped
1 9-inch whole wheat pie shell
- Preheat the oven to 350°F.
- In a food processor, add the cashews and process into very fine crumbs. Break the tofu into a few large pieces and add to the food processor and process until smooth. Add the nutritional yeast, lemon juice, olive oil, garlic, and salt and process again until combined. Transfer the mixture to a large bowl.
- Fold the broccoli and scallions into the tofu mixture, then pour into the prepared pie shell. Use a spatula to smooth the top.
- Bake for 45 to 50 minutes, or until the top of the quiche begins to brown. Allow to cool for at least 10 minutes before serving, or serve at room temperature.
Per serving: calories 305, fat 23 g, protein 17 g, carbohydrates 23 g, dietary fiber 7 g
Reprinted from KIWI Magazine