Savory & Creamy Tofu, Sausage, Ham & Red Pepper Quiche

Who doesn’t love a beautiful quiche? It’s one of those dishes I make almost every time I have some leftovers of this or that and don’t quite know what to do with them. In those cases, it’s often either fried rice or a beautiful quiche. This time I had some leftover sausages, I think it was 1 or 2, half a package of firm tofu, and some leftover vegetables. You don’t need much more than that to make a quiche filling.

By the way, I totally approve of using tofu, whether scattered in cubes or, if you’ve got kids around, just mash it up and whisk it with the eggs. The tofu adds creaminess and increases the nutritional value of the quiche, and personally, I really like it quite a bit, hehehe. This is a great variation of a quiche, with a nice combination of sausage, ham, and tofu that works beautifully together. Let’s get to the recipe!

Savory & Creamy Tofu, Sausage, Ham & Red Pepper Quiche

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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The great thing about a quiche is that you can put basically whatever you want inside and it kinda always works out hehehe, how about trying this protein heavy quiche recipe ;D

Ingredients

Puff Pastry – 200g (1 Roll)
Eggs – 5 Large
Cream – 200ml
Tofu – 100g
Mozzarella Cheese – 100g (Grated)
Parmesan Cheese – To Taste (Grated)
Onion – 1 Large
Garlic – 4 Cloves
Red Pepper – 1/2
Sausages – 2
Chorizo – 5 Slices
Ham – 2 Slices
Olive Oil – A Drizzle
Paprika – A Pinch
Nutmeg – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by starting a sautéing in a frying pan with a drizzle of olive oil, add the coarsely chopped onion, crushed garlic, chopped red pepper, chopped chorizo, sliced ham, and sliced sausages, and fry until everything is golden brown.

Season with salt, pepper, paprika, and nutmeg, cook a little longer, remove from the heat, and let it cool slightly.

Preheat the oven to 200ºC (or as recommended on the puff pastry package), place the pastry in a baking pan and prick the bottom.

Pour the warm mixture onto the pastry, spread it out, then add the sliced tofu cubes.

Whisk the eggs with the cream, season with salt and pepper, and pour over the mixture.

Finally, cover with grated mozzarella cheese and grate a little Parmesan cheese on top.
Bake for about 35 minutes until the pastry is golden brown and crispy, remove from the oven, and it’s ready to serve hot or later on cold. Bon appétit!

Notes: Like any quiche, you can adjust the ingredients to your taste. The only good rule is not to put too much filling by volume (otherwise the eggs don’t have space to bind everything together) and not to add too many different flavors, because the final result might end up with a strange taste ;D

If you’re serving this to picky eaters or kids who might be skeptical about tofu, you can mash it and whisk it directly with the eggs instead of leaving it in cubes. It will blend in completely and just add extra creaminess without anyone being the wiser!

Pricking the bottom of the pastry (also called docking) helps prevent it from puffing up too much during baking and keeps your filling from getting uneven.

You can prepare the sautéed filling ahead of time and keep it refrigerated. Just bring it to room temperature before assembling the quiche.

This quiche is delicious both warm from the oven and at room temperature, making it perfect for lunch, dinner, or even picnics!

This recipe for Savory & Creamy Tofu, Sausage, Ham & Red Pepper Quiche was originally created on BakeAfter.com. Esta receita de Quiche de Salsichas e Tofu foi publicada em português no Iguaria.com.