Ingredients for Crustless Quiche With Lots of Vegetables
- 1 block Tofu
- 2 bunches Spinach
- 1 small Carrot
- 50 grams Broccoli
- 50 grams Cauliflower
- 140 grams Cheese
- 2 clove Garlic
- 1 small Onion
- 2 Brown cap mushrooms
- 5 slice Bacon
- 1 Egg
- 50 ml Milk
- 1 dash Olive oil
- 1 tsp Soup stock granules
- 1 pinch Salt
- 1 pinch Pepper (white or black）
Cooking Instructions for making Crustless Quiche With Lots of Vegetables
Line a microwave-proof container with paper towels. Rip up the tofu with your hands and put into the container. Microwave for 2 minutes, and drain away the water. (I used a microwaveable dish and colander set.)
Boil the spinach, carrot, broccoli and cauliflower in hot water for about 1 minute, drain well and chop up finely.
Grate the cheese. Preheat the oven to 200℃.
Chop the garlic, onion, mushrooms and bacon finely, and sauté until they are caramelized.
Add the parboiled vegetables, soup stock granules, salt and pepper, and sauté while stirring well.
Put the tofu, cheese, milk and egg in a bowl, and mix together until creamy.
If you do this in a food processor or mixer it will become creamy in no time!
Add the sauteed vegetables to the tofu batter and mix.
Thinly spread some olive oil (or vegetable oil) on the inside of a heatproof dish and pour in the batter.
Bake in an oven at 200℃ for about 10 to 12 minutes, until the top is slightly browned.
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