Servings: 6 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 1 premade Low-carb pie crust
- 1 block (14-16 oz) of Firm tofu, drained and pressed
- 1 cup Chopped broccoli florets
- 1/2 cup Chopped onion
- 1/2 cup Shredded cheddar cheese
- 1/2 cup Unsweetened almond milk
- 3 Eggs
- 2 tablespoons Nutritional yeast
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the chopped broccoli to the skillet and cook for another 5 minutes, stirring occasionally.
- In a mixing bowl, crumble the tofu using your hands or a fork. Add the cooked onion and broccoli mixture, shredded cheddar cheese, unsweetened almond milk, eggs, nutritional yeast, dried thyme, salt, and black pepper. Mix well.
- Pour the tofu mixture into the premade low-carb pie crust.
- Bake the quiche in the preheated oven for 35-40 minutes or until the top is golden brown and the filling is set.
- Let the quiche cool for 10-15 minutes before slicing and serving.
- Serve the low-carb tofu and broccoli quiche warm or at room temperature.
Nutrition Facts
Servings: 1
Calories: 272 kcal
Total Fat: 19g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 11 1mg
Sodium: 391 mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugars: 1g
Protein: 18g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Broccoli Quiche
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.