Portabella Broccoli Quiche With Tempeh Recipes

PORTABELLA MUSHROOM CAPS WITH BROCCOLI AND CHEESE

Steps:

• Heat oven to 375°F. Place foil on cookie sheet; set aside.
• Cook tray of broccoli as directed on package. Remove stems from mushroom caps. On cookie sheet, place mushroom caps. In small bowl, mix roasted red peppers, bread crumbs, onion and broccoli. Spoon over mushrooms, mounding slightly. Top with Parmesan cheese.
• Bake 20 to 25 minutes or until mushrooms are tender.

PORTOBELLO AND BROCCOLI QUICHE WITH TEMPEH

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.

PORTABELLA MUSHROOM QUICHE

Steps:

• Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
• Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
• Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
• Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
• Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
• Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
• Now fill unbaked pie shell with mushroom mix, then pour custard over.
• Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
• Let set 5 minutes before cutting.

PORTABELLA BROCCOLI QUICHE WITH TEMPEH

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.