SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mushroom, Asparagus, and Tofu Quiches

Makes: 6 servings
Prep 20 mins Bake 350°F 20 mins Cook 5 mins
Mushroom, Asparagus, and Tofu Quiches
Ingredients
  • 1 12 1/4 - 12 1/2ounce package light firm silken-style tofu (fresh bean curd)
  • 1/2 cup  refrigerated or frozen egg product, thawed, or 2 eggs
  • 3 ounces  cheddar-flavored soy cheese, finely shredded (3/4 cup)
  • 2 tablespoons  snipped fresh basil
  • 1/4 teaspoon  ground black pepper
  • 1/8 teaspoon  salt
  • 2 teaspoons  olive oil
  • 1 1/2 cups  sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
  • 12 ounces  fresh asparagus spears, trimmed and cut into 1-inch-long pieces
  • 1/4 cup  finely chopped shallots
Directions

1. Preheat oven to 350 degrees F. In a blender or food processor, combine tofu and eggs. 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.

2. In a large skillet, heat olive oil over medium-high heat. 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.

3. Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15x10x1-inch baking pan.

4. Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.

Nutrition Facts (Mushroom, Asparagus, and Tofu Quiches)
  • Servings Per Recipe 6,
  • cal. (kcal) 108,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 10,
  • vit. A (IU) 632,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 48,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 319,
  • Potassium (mg) 244,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Vegetables () 1,
  • Medium-Fat Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.