Quiche is one of my go-to recipes for dinner because they're so easy to make, and since you can add just about anything, you never get bored with the flavor. Tomatoes with fresh picked basil from the garden is one of my absolute favorite treats in the Summer, and that delicious combo was the inspiration behind this fresh tasting, protein-packed quiche.
This recipe is a cinch, really, and it'll be a hit at your next dinner party for sure. Check it out when you read more.
original recipe Ingredients 1 tablespoon olive oil Directions Serves 8.
Tofu, Tomato, and Basil Quiche
15 ounce block of tofu, diced
1 teaspoon minced garlic
Salt and pepper to taste
1 large leek (or two small), sliced
20 cherry or grape tomatoes, halved
3/4 cup plain soy milk (or regular milk)
1/4 cup chopped fresh basil
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1 premade whole wheat pie shell
1 tablespoon olive oil
|Serving Size||1/8 piece of quiche|
|Total Fat||16.3 g|
|Sat. Fat||3.8 g|
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