Eggless Tofu-Pesto Quiche
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
tofu
soft |
*
|
| 1 | cup |
basil pesto
|
*
|
| 1 | each |
pie shell (9 inch)
vegan |
|
| 1 | cup |
mushrooms
sliced |
|
| ¼ | cup |
tomatoes
fresh, chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
tofu
soft |
*
|
| 237 | ml |
basil pesto
|
*
|
| 1 | each |
pie shell (9 inch)
vegan |
|
| 237 | ml |
mushrooms
sliced |
|
| 59 | ml |
tomatoes
fresh, chopped, optional |
|
Directions
Process the tofu and pesto in a food preocessor until smooth.
Set the pie crust in a pie plate and arrange the mushrooms and tomatoes on the bottom.
Pour in the tofu-Pesto mixture.
Bake in a preheated 375℉ (190℃) oven for 35 to 45 minutes.
