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Mushroom, Asparagus & Tofu Quiches
Diabetic Living Magazine
“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
1Preheat 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.
2Heat 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.
3Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15x10-inch baking pan.
4Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.