Melt 1 T of the butter in a skillet; saute garlic and onion. Add broccoli, saute lightly, and add the squash and mushrooms. Saute lightly, adding more butter if needed. Remove from pan. Mix the grated cheese and the tofu; toss with the vegetables. Saute the spinach and basil in the skillet, adding more butter if needed. Chop it fine. Remove from heat and add to the vegetable mixture.
Beat the eggs and add the cooled vegetables. Pour into pie shells, leaving about 3-quarter inch room to rise in each pan. Bake at 375F for 30 minutes, or until nicely browned.
Originally Submitted
5/27/2011
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