Egg-Free Broccoli Quiche Without the Guilt
In 2000, our younger daughter announced that she had become a vegetarian.
For a meat-and-potatoes-loving family, this was more than a bit of a shock. How would we survive!?
Well, as the "chief cook" in the household (a.k.a. Mom), I searched online for recipes that would remove animal carcass from our daily diet but still provide the nutrients we need on a daily basis. And so I reluctantly became friends with tofu.
What Is Tofu?
Prior to the year 2000, I'm pretty sure I had never eaten tofu (bean curd). I know I had never cooked with it. And . . . I must admit that I was a bit reluctant to even touch it. It looked so pale and jiggly and odd. I tasted a small amount and found that it was as bland as it looks.
But now I realize that what at first made me hesitant to use tofu is now its greatest attribute. It is tasteless—and so it easily takes on the flavor of the ingredients with which it is combined.
Tofu is a perfect substitute for meat. It's a complete protein (containing all of the essential amino acids for a balanced diet), and it's 100 percent plant-based, so not only is it good for you, but its production is eco-friendly.
- Food processor
- Plastic wrap
- Rolling pin
- 9-inch pie plate
- Aluminum foil or parchment paper
- Pie weights or dried beans
- Large sauté pan
- Vegetable steamer
For the pastry crust:
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 cup olive oil
- 3 tablespoons ice water
- Non-stick cooking spray
For the filling:
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp. olive oil
- 1 lb. broccoli
- 1 lb. firm tofu, drained
- 1/2 cup milk
- 2 tablespoons Parmesan cheese
- 1/4 tsp. Dijon mustard
- 3/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground black pepper
Step 1: Make the Pastry Crust
- Combine the flour, salt, and baking powder in the bowl of a food processor.
- Pulse several times to combine
- Stir together oil and water; slowly pour through feed tube with food processor running until dough forms.
- Turn dough out onto a lightly-floured surface. Knead 10 times.
- Form into a small flat disk; wrap in plastic wrap and chill 20 minutes.
- After the dough is chilled, roll into a 12-inch circle on lightly-floured surface.
- Gently ease into a 9-inch pie plate coated with cooking spray.
- Cover with plastic wrap and chill for 10 minutes.
- Use a fork to lightly prick the bottom of the pastry. Trim the edge of the pastry to within one inch of the rim of the baking pan. Fold under and crimp.
- Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.
- Preheat oven to 425 degrees F.
- Bake the pie pastry for 12 minutes. Remove from the oven and set aside.
Step 2: Make the Filling and Assemble
- Reduce the oven temperature to 400 degrees F.
- Heat a large saute pan over medium-high heat. Add the 2 tsp. olive oil; swirl to coat the bottom of the pan.
- Cook the onion and garlic in the oil until softened, about 2 minutes. Remove from heat and set aside.
- Place the broccoli pieces in a steamer basket. Steam over simmering water until very tender, about 8-10 minutes. Add to onion mixture and set aside.
- In blender or food processor, puree the tofu and remaining ingredients (milk through ground black pepper) until smooth. Add the broccoli and onions and process until smooth.
- Pour into pre-baked crust. Bake for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before serving.
© 2014 Linda Lum