Portobello and Broccoli Quiche with Tempeh

Portobello and Broccoli Quiche with Tempeh

Serves 6

Try making this vegetarian quiche for your next brunch. Allowing it to cool slightly before serving ensures firm, even slices.

  • 4 ounces tempeh, cut into bite-size pieces
  • 2 tablespoons shiitake mushroom or teriyaki sauce
  • 2 teaspoons canola oil
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 1/2 cups chopped portobello mushroom caps
  • 1 cup coarsely chopped broccoli florets
  • 1/2 teaspoon chopped basil
  • Salt and pepper to taste
  • 4 eggs
  • 1/2 cup yogurt or soy yogurt
  • 1/2 cup plain soy milk
  • 1 unbaked 9-inch pie shell
  • 1/2 cup grated cheese (such as provolone, Swiss, or soy cheese)
  • 3 thinly sliced red pepper rings
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Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour. Heat canola oil in a large skillet over medium heat. Add tempeh and cook until golden brown. Transfer to a bowl and set aside. Preheat oven to 375°F. Heat olive oil in a large skillet over medium high heat. Add onions, mushrooms, broccoli, basil and salt and pepper and cook until just softened, about 7 minutes. Transfer onion mixture to bowl with tempeh and set aside. Whisk eggs, yogurt and soy milk together in a medium bowl, then add to tempeh mixture. Season with salt and pepper and pour into pie shell. Top with cheese and arrange peppers over the top. Bake for 45 minutes. Set aside to let cool for 10 minutes, then slice and serve.

Nutritional Info: 
Per Serving:270 calories (160 from fat), 17g total fat, 4.5g saturated fat, 150mg cholesterol, 440mg sodium, 16g carbohydrate (1g dietary fiber, 3g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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