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Portobello and Broccoli Quiche with Tempeh

Serves 6
Time 1 hr 50 min
Try making this vegetarian quiche for your next brunch. Allowing it to cool slightly before serving ensures firm, even slices.
Special Diets:
Ingredients
  • 4 ounces tempeh cut into bite-size pieces
  • 2 tablespoons teriyaki sauce or shiitake mushroom sauce
  • 2 teaspoons canola oil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion chopped
  • 1 large portobello mushroom cap chopped
  • 1 cup coarsely chopped broccoli florets
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon fine sea salt
  • 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
  • 1/4 teaspoon ground black pepper
Method

Combine tempeh and teriyaki sauce in a shallow dish and set aside to marinade for 30 minutes. Heat canola oil in a large skillet over medium heat. Add tempeh and cook until golden brown, about 8 minutes. Transfer to a bowl and set aside.

Preheat the oven to 375°F. Heat olive oil in a large skillet over medium high heat. Add onion, mushrooms, broccoli and basil, 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 until set, about 45 minutes. Set aside to cool for about 10 minutes, then slice and serve.

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.
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  • 4 ounces tempeh cut into bite-size pieces
  • 2 tablespoons teriyaki sauce or shiitake mushroom sauce
  • 2 teaspoons canola oil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion chopped
  • 1 large portobello mushroom cap chopped
  • 1 cup coarsely chopped broccoli florets
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon fine sea salt
  • 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
  • 1/4 teaspoon ground black pepper