Homemade Protein Packed Veggie Tofu Quiche

You know what happens when you buy tofu on sale? After a while you’re standing there thinking… hmm, I need to figure out how to eat more tofu before it goes bad, hehehe! That’s exactly how this beautiful tofu quiche came to life, basically a really rich vegetable sauté with tofu and a pile of cheese, simple and absolutely delicious.

I used a little chorizo with the sauté, but if you want a more vegetarian version, just skip the chorizo or better yet, swap it for something else that intensifies the flavor, like soy sauce or miso paste. This is a great and nutritious quiche (if you can still eat eggs and milk, or else it’s not a quiche anymore), the combination of creamy tofu with fresh vegetables creates such a satisfying and protein-rich meal that works perfectly for lunch, dinner, or even a fancy brunch.

Whether you’re looking to incorporate more plant-based proteins into your diet or just want to try something new and tasty, this quiche delivers on both flavor and nutrition. The tofu adds incredible creaminess while soaking up all those wonderful vegetable flavors, making each bite a perfect harmony of textures and tastes, also the cheese doesn’t hurt hehehe ;D Lets check the recipe!

Homemade Protein Packed Veggie Tofu Quiche

Servings: 12
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
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Ingredients

Shortcrust Pastry – 1 Roll (+/- 200g)
Tofu – 1 Block (+/- 300g)
Onions – 2
Garlic – 4 Cloves
Red Pepper – 1/2
Kale – 3 leaves
Chorizo – 4 Slices (Chopped)
Eggs – 5
Cream – 200ml (1 Packet)
Grated Cheese – 150g (Mixture of Mozzarella and Gouda Cheese)
Flamengo Cheese – 4 slices (30g)
Olive Oil – A Drizzle
Paprika – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by sautéing the chopped onion, garlic, red pepper, cabbage, and chorizo in a large frying pan with a drizzle of olive oil, and let it cook until the onion is golden brown.
Preheat the oven to 200ºC (or whatever the shortcrust pastry package recommends), line a pie dish with the shortcrust pastry, prick the bottom, and add a little Flamengo cheese to the bottom.
Cut the tofu into small cubes and add to the sautéed mixture, season with a pinch of paprika, pepper, and salt, mix, and cook for a while.
In a separate bowl, add the eggs and cream with a pinch of salt, whisk well until the eggs are smooth.
Taste the tofu mixture and adjust the salt and pepper, then pour into the pan and spread the filling so that each slice has a little bit of everything.

Pour the whisked eggs and cream over the top, then sprinkle with grated cheese and a little pepper. Bake in the oven for about 40 minutes until the top is golden brown and the pastry is crispy. Remove from the oven and it’s ready to serve, either hot or cold for a picnic. Bon appétit!

Notes: I usually prefer quiches with puff pastry, but this time I used shortcrust pastry because I felt like it! You can totally use either, puff pastry will give you more flakiness, while shortcrust gives a sturdier base.

You can swap the chorizo for bacon or another salty element. I don’t recommend removing it completely because vegetables and tofu alone don’t have much flavor, you need something mixed in to give each slice some variety. For vegetarian options, try sun-dried tomatoes, capers, or a splash of soy sauce.

Press your tofu for 15-20 minutes before cubing to remove excess water, this helps it absorb flavors better and prevents a watery quiche.

This quiche tastes even better the next day! Store covered in the fridge and reheat gently, or enjoy cold.

Feel free to experiment with different cheese combinations, gruyere, cheddar, or even some crumbled feta work wonderfully.

This recipe for Homemade Protein Packed Veggie Tofu Quiche was originally created on BakeAfter.com. Esta receita de Quiche de Legumes com Tofu foi publicada em português no Iguaria.com.