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Eggless Tofu-Pesto Quiche

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Submitted by dxpgs

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

½ 0.5
PACKAGE PACKAGE TOFU
soft *
1 237
CUP ML BASIL PESTO *
1 1
EACH EACH PIE SHELL (9 INCH)
vegan
1 237
CUP ML MUSHROOMS
sliced
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 167 56% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 205mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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