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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 1/2 ounce 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 (g) 48,
  • Cobalamin (Vit. B12) (g) 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

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