This Tofu Quiche is a delightful twist on the classic French savory pie, swapping heavy cream for a light and fluffy tofu-based custard. The combination of silken tofu, egg whites, and skim milk creates a tender, airy texture that is both satisfying and nutritious. Infused with oregano, garlic powder, and low-fat cheddar, it offers a robust flavor profile without the heaviness of traditional quiches. Sweet whole kernel corn and dried minced onions add texture and depth to every bite. Perfect for a healthy brunch, a light lunch, or a low-calorie dinner option, this dish proves that vegetarian baking can be both elegant and comforting. It&# 226;ÂÂs an excellent choice for those looking to reduce fat intake while enjoying a hearty, home-cooked meal.
Tofu Quiche
Description
This Tofu Quiche is a delightful twist on the classic French savory pie, swapping heavy cream for a light and fluffy tofu-based custard. The combination of silken tofu, egg whites, and skim milk creates a tender, airy texture that is both satisfying and nutritious. Infused with oregano, garlic powder, and low-fat cheddar, it offers a robust flavor profile without the heaviness of traditional quiches. Sweet whole kernel corn and dried minced onions add texture and depth to every bite. Perfect for a healthy brunch, a light lunch, or a low-calorie dinner option, this dish proves that vegetarian baking can be both elegant and comforting. It's an excellent choice for those looking to reduce fat intake while enjoying a hearty, home-cooked meal.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Spread the margarine evenly over the bottom and sides of a 9-inch pie plate.
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Sprinkle the bread crumbs over the margarine to coat the dish completely.
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Cut the drained tofu into chunks to fit into your blender or food processor.
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In a blender or food processor, combine the tofu, egg whites, whole egg, skim milk, oregano, garlic powder, 1/2 cup of the shredded cheddar cheese, pepper, and salt.
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Cover and blend or process until the mixture is completely smooth.
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Stir in the drained corn and dried minced onion into the blended mixture.
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Pour the mixture into the prepared pie plate.
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Bake, uncovered, in the preheated oven for 30-35 minutes, or until a knife inserted near the center comes out clean.
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While the quiche bakes, cut the tomato into thin wedges.
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Arrange the tomato wedges on top of the baked quiche.
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Sprinkle the remaining 1/4 cup of shredded cheese over the tomato wedges.
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Return to the oven and bake for 3 more minutes, or until the cheese is melted.
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Garnish with snipped fresh parsley if desired, then slice and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 7.8kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 12.8mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use firm or extra-firm tofu that has been well-drained to ensure the right consistency for the custard.
You can substitute the margarine with olive oil or melted butter for a different flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Feel free to add other vegetables such as spinach, mushrooms, or bell peppers for additional nutrition and flavor.
