Mushroom Tofu Quiche
A flavorful mushroom tofu quiche with rich cheese, sweet corn, and herbs, perfect for vegetarians and brunch gatherings, offering a creamy texture and savory taste.
Ingredients
- 12 oz tofu ⓘ
- 2 egg whites ⓘ
- 1 egg ⓘ
- 1/3 cup skim milk ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 3/4 cup shredded low-fat Cheddar cheese ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/8 teaspoon salt ⓘ
- 1 can (7 oz) whole kernel corn with sweet peppers ⓘ
- 1 tablespoon dried minced onion ⓘ
- 1 tablespoon margarine ⓘ
- 2 tablespoons dry bread crumbs ⓘ
- 1 medium tomato ⓘ
- 1 tablespoon snipped fresh parsley
Instructions
- Combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup cheese, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a blender.
- Cover and blend or process until smooth.
- Stir in corn and dried onion.
- Prepare a 9-inch pie plate by spreading margarine over the bottom and sides and sprinkling with bread crumbs.
- Pour the tofu mixture into the prepared pie plate.
- Bake, uncovered, at 350°F for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
- Arrange tomato wedges on top of the quiche and sprinkle with remaining cheese.
- Bake until the cheese is melted, about 3 minutes.
- Garnish with parsley before serving.
Tips & Substitutions
For a creamier quiche, consider using silken tofu instead of firm tofu. You can also replace the skim milk with almond milk for a dairy-free option. If you want extra flavor, try adding fresh herbs like thyme or basil. For a different texture, swap out the shredded low-fat Cheddar cheese with a vegan cheese alternative. This dish is a great way to use up leftover vegetables.
Serving Suggestions
Serve the quiche warm or at room temperature, garnished with fresh parsley. It pairs beautifully with a light salad or steamed vegetables for a complete meal. This dish can also be enjoyed as a hearty breakfast or brunch option. For a delightful side, consider serving it alongside a refreshing Goober Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes, or heat in the oven at 350°F for about 10-15 minutes until warmed through. For best results, cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Tofu Quiche contains roughly 1132 calories, with 11g protein, 74g carbohydrates, and 91g fat. It is an excellent source of iron (54% of the Daily Value), vitamin C (53% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1419mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche in advance. Assemble it, but do not bake. Cover it tightly and refrigerate for up to 24 hours before baking. When ready, bake according to the instructions, adding a few extra minutes if needed.
What can I use instead of tofu?
If you're not a fan of tofu, you can substitute it with an equivalent amount of ricotta cheese or cottage cheese for a different texture and flavor. Alternatively, you could use a combination of mashed potatoes and eggs for a heartier option.
Is this recipe suitable for freezing?
Yes, this quiche freezes well. Once cooled, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).