Diet Tofu Quiche

This quiche throws out the traditional pastry crust and replaces it with something far lighter: a seasoned bran-and-egg mixture that forms its own crust right in the pan. The filling is blended tofu and egg, which bakes into a smooth, custard-like center that rivals any cream-based quiche.

Asparagus gets blended into the filling for a subtle, earthy sweetness, while cooked mushrooms and onion arranged on top add texture and visual appeal. Dill weed and garlic powder tie everything together with savory depth.

It serves two generously and comes together in about an hour. A smart lunch or light dinner when you want something satisfying without the heaviness.

Chef Tips

• Let the bran-egg mixture stand for the full 10 minutes so the bran absorbs the liquid and holds together as a crust
• Blend the tofu filling for a full 3 minutes until completely smooth; any lumps will show in the finished quiche
• Use a nonstick pan and skip greasing it; the egg in the crust releases cleanly on its own
• Try swapping asparagus for spinach or broccoli depending on what you have on hand