Tofu Quiche

Name: Tofu Quiche
Yield: 1 serving
Cuisine: American
Ingredients: 2 sheets Commercial puff pastry; 1 Whole egg; 1 Egg yolk; 100 grams Silken tofu; 50 ml Low-fat whipped cream; 40 ml Milk; 1 an appropriate amount Boiled spinach; 2 slice Sliced bacon; 1/4 Onion; 40 to 60 grams Cheese; 1 pinch Salt; 1 pinch Pepper; 1/2 tsp Bouillon granules; 1 an appropriate amount Vegetable oil

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cookpad.japan @cookpad_jp

I wanted to eat a healthy quiche using tofu and came up with this recipe.

If it looks like it's browning too fast while baking, cover with a sheet of aluminum foil. Recipe by mio*.

I wanted to eat a healthy quiche using tofu and came up with this recipe.

If it looks like it's browning too fast while baking, cover with a sheet of aluminum foil. Recipe by mio*.

Ingredients

1 serving

2sheets Commercial puff pastry
1Whole egg
1Egg yolk
100 gramsSilken tofu
50 mlLow-fat whipped cream
40 mlMilk
1an appropriate amount Boiled spinach
2 sliceSliced bacon
1/4Onion
40to 60 grams Cheese
1 pinchSalt
1 pinchPepper
1/2 tspBouillon granules
1an appropriate amount Vegetable oil

Cooking Instructions

1

Defrost the pie sheets at room temperature.
2

Prep the ingredients. Slice the onion, and cut the bacon into 1 cm pieces.
3

Coat the bottom of a frying pan with vegetable oil, saute the bacon and onion and season with salt and pepper. Make it a bit on the salty side. Pre-heat the oven to 190°C.
4

Mix the whole egg, egg yolk and tofu together.
5

Add the milk and low-fat whipped cream and mix.
6

Add the sautéed bacon and onion.
7

Add the spinach and the finely julienned cheese. Add the bouillon.
8

Dust a quiche pan with flour. Lay the 2 pie sheets so that they overlap about 1 cm and roll out a bit, then put the combined sheets on top of the pan.
9

It looks like this just by pressing the pie sheet into the pan with your fingers.
10

Pour in the mixture from Step 7.
11

Lower the oven temperature to 180°C and bake for 20 minutes, then lower to 170°C and bake for an additional 10 minutes.

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Written by

cookpad.japan @cookpad_jp

on June 28, 2013 18:56

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