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Crustless Quiche With Lots of Vegetables

Crustless Quiche With Lots of Vegetables

I created this recipe for my partner, who doesn't really like spinach or tofu on their own. It's soft, mild and comforting. Packed with nutrition too!

Ingredients: 2 servings (using a casserole dish about 4.5 cm deep and 15 cm in diameter)

Tofu
1 block (400 g)
Spinach
2 bunches
Carrot
1 small (50 g)
Broccoli
50g
Cauliflower
50 g
Cheese
140 g
Garlic
2 cloves
Onion
1 small (80 g)
Brown cap mushrooms
2
Bacon
5 slices
Egg
1
Milk
50 ml
Olive oil
a little
Soup stock granules
1 teaspoon
Salt
pinch
Pepper (white or black)
pinch

Steps

1. Line a microwave-proof container with paper towels. Rip up the tofu with your hands and put into the container. Microwave for 2 minutes, and drain away the water. (I used a microwaveable dish and colander set.)
2. Boil the spinach, carrot, broccoli and cauliflower in hot water for about 1 minute, drain well and chop up finely.
3. Grate the cheese. Preheat the oven to 200℃.
4. Chop the garlic, onion, mushrooms and bacon finely, and sauté until they are caramelized.
5. Add the parboiled vegetables, soup stock granules, salt and pepper, and sauté while stirring well.
6. Put the tofu, cheese, milk and egg in a bowl, and mix together until creamy.
7. If you do this in a food processor or mixer it will become creamy in no time!
8. Add the sauteed vegetables to the tofu batter and mix.
9. Thinly spread some olive oil (or vegetable oil) on the inside of a heatproof dish and pour in the batter.
10. Bake in an oven at 200℃ for about 10 to 12 minutes, until the top is slightly browned.

Story Behind this Recipe

I wanted a tasty way to eat spinach, so I decided to make a quiche. And to make it health all around I made it with tofu. I included a ton of vegetables that I had in the fridge too.