Mushroom & Sweet Pepper Quiche
Yield
6 servingsPrep
5 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 2 ½ | cups |
mushrooms
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | pounds |
tofu
medium-firm |
|
| 2 | tablespoons |
nutritional yeast flakes
|
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 591 | ml |
mushrooms
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 907.2 | g |
tofu
medium-firm |
|
| 3E+1 | ml |
nutritional yeast flakes
|
*
|
| 5 | ml |
salt
|
|
Directions
Heat oil in a medium sized skillet and sauté vegetables and garlic until limp.
In a large bowl, crumble or mash tofu.
Add sautéed vegetables, yeast and salt.
Pre-heat oven to 350℉ (180℃).
Spread tofu mixture evenly into a 9½ or 10 inch quiche pan.
Bake for 30 to 40 minutes, until the edges start to brown.
Garnish with tomatoes.
