Tofu Quiche

Tofu does something clever in this quiche. Blended with eggs and milk, it creates a filling that’s creamier and more protein-dense than a traditional egg-and-cream custard, with fewer calories and less fat.

The food processor or blender does the work of turning the drained tofu block into a smooth, pourable base. The tofu disappears completely into the custard. Nobody will know it’s there unless you tell them. Eggs still provide structure and set, but the tofu adds body so you need less dairy to get that rich, custardy texture.

Picante sauce stirred in (not blended) at the end adds pockets of spicy heat throughout each slice. Steamed broccoli florets folded in give you green, tender bites scattered through the filling. Half the cheese goes into the custard, the other half melts on top into a golden, bubbly cap.

Pre-baking the crust for 10 minutes before filling prevents a soggy bottom. The filling is wet, and raw dough can’t handle that moisture without turning gummy.

Kitchen Tips

• Drain the tofu well. Press it between towels for 10 minutes to remove excess water that would make the filling watery.
• Steam broccoli until just tender, not soft. It cooks more in the oven and mushy broccoli releases water.
• The quiche is done when a fork inserted in the center comes out clean and the top is puffed and golden.
• Let it rest 10 minutes after baking for cleaner slices.

Variations

• Swap broccoli for spinach or roasted red peppers.
• Use pepper jack cheese instead of low-fat for a spicier kick.
• Add cooked crumbled sausage or diced ham for a heartier version.