- 8 ounces tofu, drained and cut up
- ¼ cup light cream
- 2 to 3 tablespoons milk
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
- 1 cup mushrooms, thinly sliced and blanched in boiling salted water
- 1 large clove garlic, minced
- ¼ cup onion, minced
- 1/3 cup sharp Cheddar cheese, grated
- 1/3 cup Gruyere cheese, grated
- ½ cup Mozzarella cheese, shredded
- 1 piece (9 inches) store bought pie crust
- Preheat oven to 350°F.
- Combine together tofu and cream in a food processor. Pulse until smooth. Add half of milk and continue processing, adding a little at a time, if needed, until creamy. Season with salt and pepper. Set aside.
- Toss together mushrooms, garlic, onion and cheeses. Spread onto the bottom of pie crust. Pour tofu mixture over mushroom-cheese mixture. Bake quiche for 25 to 30 minutes or until center is set and tester inserted comes out clean. Remove from oven and allow to rest for 5 to 10 minutes before slicing. Cut into wedges before serving.
- Other vegetables you can include in this recipe are: celery, kale, spinach, corn (kernels or baby corn, sliced), etc. If using vegetable such as corn or cauliflower, it is advisable to pre-cook the vegetables to tenderize them. Sautéing in a little oil or blanching in salted boiling water is a good way to pre-cook vegetables.
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