These individually sized quiches are perfect for your next brunch. Full of mushrooms, asparagus, and pungent basil, they're lighter than regular quiche recipes because the eggs are blended with silken-style tofu.
12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces
¼ cup finely chopped shallots
Preheat oven to 350°F. Combine tofu and eggs in a blender or food processor. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
Heat olive oil over medium-high heat in a large skillet. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15x10-inch baking pan.
Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.