Portabella Broccoli Quiche With Tempeh Recipes

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PORTOBELLO AND BROCCOLI QUICHE WITH TEMPEH



Portobello and Broccoli Quiche with Tempeh image

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

Time 1h50m

Yield Serves 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 270 calories, Fat 17 grams, SaturatedFat 4.5 grams, Cholesterol 150 milligrams, Sodium 440 milligrams, Carbohydrate 16 grams, Protein 14 grams

EASY BROCCOLI QUICHE



Easy Broccoli Quiche image

This easy vegetarian quiche is a snap to make but looks great on the table.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
3 tablespoons butter, divided
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
  • Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
  • Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
  • Bake in preheated oven until center has set, 30 to 50 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g

MUSHROOM BROCCOLI QUICHE



Mushroom Broccoli Quiche image

I take this dish to many of my family's picnics because it's always such a hit. Serve it at any time of day. Quiche makes a great side or meatless main course-and, of course, it's a tasty addition to brunch. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
3 large eggs
2 cups 2% milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped fresh broccoli
1/2 cup sliced fresh mushrooms
2 green onions, chopped
1 cup shredded Swiss cheese

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean. Freeze option: Securely wrap baked and cooled quiche in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 290 calories, Fat 19g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

PORTABELLA BROCCOLI QUICHE WITH TEMPEH



Portabella Broccoli Quiche With Tempeh image

Make and share this Portabella Broccoli Quiche With Tempeh recipe from Food.com.

Provided by TishT

Categories     Tempeh

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

4 ounces garden veggie tempeh, cut into bite-size squares
2 tablespoons shiitake mushroom sauce or 2 tablespoons teriyaki sauce
2 teaspoons canola oil
1/2 yellow onion, chopped
1 1/2 cups portabella mushrooms, chopped
1 cup broccoli floret, coarsely chopped
1/2 teaspoon basil
1 tablespoon extra virgin olive oil
1 pinch salt
fresh ground black pepper, to taste
4 eggs
1/2 cup yogurt or 1/2 cup soy yogurt
1/2 cup plain soymilk
salt, to taste, if desired
1 (9 inch) unbaked pie shells
1/2 cup grated white cheese, such as provolone, swiss or 1/2 cup soy cheese
3 thinly sliced red peppers, rings

Steps:

  • Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
  • Saute in oil until browned.
  • Set aside.
  • Preheat oven to 375°F.
  • Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
  • Add this to the tempeh.
  • In a separate bowl, whip together the eggs with the yogurt and soymilk.
  • Add the tempeh veggie mixture, seasoning with salt, if desired.
  • Pour into pie shell.
  • Top with grated cheese.
  • Lay the red pepper rings over the top and bake for 45 minutes.
  • Allow this to cool for about 10 minutes before slicing.

Nutrition Facts : Calories 321.6, Fat 20.4, SaturatedFat 4.9, Cholesterol 143.7, Sodium 256.7, Carbohydrate 23.9, Fiber 3, Sugar 4.6, Protein 12.7

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