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.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Nutrition Facts

1 serving
108 calories; protein 10g; carbohydrates 5g; dietary fiber 1g; sugars 2g; fat 6g; saturated fat 1g; sodium 319mg.

1 1/2 medium-fat protein, 1/2 vegetable